This is the lushest one-bowl chocolate confection recipe I’ve tested – it’s moist, rich and SO SO chocolatey. And it keeps for days (if you can stop yourself from finishing it right away)!
If you’ve been keeping up with my Instagram stories, you’d have seen this super moist chocolate confection in Mahi’s tiffin (and our afternoon snacks too)! And let me tell you – we’re all OBSESSED.
Love desserts? Try my Sticky Toffee Pudding, Mocha Lava Cake or Cinnamon Bread Pudding
This is one of those fab recipes that is ridiculously simple - everything is mixed together in one bowl and gives you confection that stays super moist for up to FIVE DAYS – literally feels freshly baked plane when it's not. And largest yet, it can be made in the Air Fryer and the Oven.
So convenient, so good! This is one of those recipes that you’ll alimony coming when to. One for the bookmarks!
Ingredients you'll need for One-Bowl Chocolate Cake
This is one of those recipes where I wouldn’t recommend any substitutes, it’s this proportion and combination of ingredients that create the moist texture that we want in a world-class chocolate cake.
- All Purpose Flour (Maida) – the wiring of our cake. I don’t recommend subbing this for atta or gluten self-ruling flour since that will stupefy the texture. Maida keeps our confection light, bouncy, and moist.
- Cocoa Powder – this is a chocolate cake, without all!
- Sugar - I use granulated white sugar but you can moreover use wheel sugar or brown sugar here
- Oil - this ensures our confection stays moist for longer, any neutral flavored oil like canola, sunflower, rice bran works
- Curd - my secret ingredient! I find that the combination of oil, curd, and egg in a confection thrash results in an uneaten moist texture which is what we want.
- Egg - for texture and binding. I don’t recommend subbing for a flax egg
- Hot Black Coffee - an espresso shot or just spirituous instant coffee works super well here. Coffee enhances the flavour of the cocoa powder and makes this confection super chocolatey and yum. Don’t add plain coffee powder as the liquid from the spirituous coffee helps bring the thrash together
- Salt - just a pinch
- Baking Powder Soda - so our confection rises!
Note: the thrash will be runny – that’s what we want! Don’t worry well-nigh this. Once baked, it’ll be just perfect.
How to make One-bowl chocolate cake:
Here's a step-by-step guide on how to make the one-bowl chocolate cake:
1. Add all purpose flour, sugar, cocoa powder, sultry soda, sultry powder and salt to a bowl. Whisk together until combined.
2. Add vanilla extract, egg, oil and curd. Whisk well until combined, well-nigh 1-2 minutes. Scrape the sides of the bowl.
3. Pour in hot coffee.
4. Requite it flipside mix till it's a smooth, runny batter.
5. Pour the thrash into lined and greased 6 inch confection mould.
6. Torch at 180C in a preheated oven for 30-40 minutes or till a skewer inserted into the centre comes out clean.
7. Indulge it to tomfool for 15 minutes. Demould, remove the parchment paper and transfer to a wire rack.
8. Indulge it to tomfool completely surpassing serving or frosting.
I like serving mine with a quick chocolate buttercream frosting but this moreover works unconfined on its own or with a layer of Nutella and chopped berries on top.
Frequently Asked Questions:
1. Is there any difference in sultry this confection in the air fryer vs the oven?
The oven will have a longer preheat time, although I recommend that you preheat your airfryer for a couple minutes as well. We want to torch our confection until a pocketknife comes out wipe – the overall sultry range is 30-40 mins.
2. Can I sub curd for Greek yogurt?
Yes, these can be substituted 1:1 easily. Just use non sweetened, non flavored greek yogurt.
3. How do I store this cake?
You can refrigerate this confection for up to 5-6 days and it will stay fresh and perfectly moist. Magic – I know right?
I think we all need our hands on a fool-proof simple chocolate confection recipe when those sweet tooth cravings come up – and trust me, this is THAT recipe! This is moreover the perfect worriedness to engage your kiddos with since the process is so simple to follow and the result is super exciting. A treat for everyone who makes it! You have to get on this!!
If you like this recipe, stay tuned for my Air Fryer series where I’ll be sharing increasingly such quick and user-friendly recipes.
And if you’re looking for increasingly YUMM confection recipes, try my Eggless Vanilla Sponge Cake. And if you’re feeling uneaten indulgent, try this Molten Lava Cake. Drooling!
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One-Bowl Chocolate Cake
Ingredients
- 1 cup All Purpose Flour
- ¾ cup Sugar
- ¼ cup Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1 Egg
- ½ cup Oil
- ½ cup Curd or Yogurt
- ½ cup Hot Black Coffee 1 Teaspoon Coffee dissolved in ½ cup of hot water
Instructions
- Line and grease a 6 inch tin with parchment paper. Preheat the oven to 180C
- Add all purpose flour, sugar, cocoa powder, sultry soda, sultry powder and salt to a bowl. Whisk together until combined.
- Add vanilla extract, egg, oil and curd. Whisk well until combined, well-nigh 1-2 minutes. Scrape the sides of the bowl.
- Pour in hot coffee and requite it flipside mix till it's a smooth, runny batter. Torch at 180C for 30-40 minutes or till a skewer inserted into the part-way comes out clean.
- Allow it to tomfool for 15 minutes. Demould and transfer to a wire rack and indulge it to tomfool completely surpassing serving or frosting.
Nutrition
The post One-Bowl Chocolate Confection | Simple and Moist appeared first on My Food Story.