Sinful One-Bowl Chocolate Cake (6-inch)
Sinful One-Bowl Chocolate Cake (6-inch)
Ingredients
For the Cake
- 35 ml cold coffee
- 70 ml neutral oil
- 85 ml buttermilk
- 1 egg
- 120 g all-purpose flour
- 130 g granulated sugar
- 20 g cocoa powder
- 3/8 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1/2 teaspoon vanilla extract, or to taste
For the Fudge Icing
- 200 g chocolate, chopped
- 200 g heavy cream
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a 6-inch cake tin with parchment paper on the bottom and grease the sides.
⏱️ 5 min•🌡️ 180
- 2
In a large bowl, whisk together the dry ingredients for the cake: flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min
- 3
In a separate medium bowl, combine the cold coffee (or hot water if preferred) with the cocoa powder. Whisk until the cocoa is fully dissolved and bloomed. Allow this mixture to cool slightly if using hot coffee/water.
⏱️ 5 min
- 4
To the cooled cocoa mixture, add the buttermilk, neutral oil, egg, and vanilla extract. Whisk until all the wet ingredients are well combined and smooth.
⏱️ 2 min
- 5
Pour the wet ingredients mixture into the bowl with the dry ingredients. Whisk gently until the batter is smooth and lump-free. Be careful not to overmix.
⏱️ 2 min
- 6
Pour the cake batter into the prepared 6-inch cake pan. Tap the pan gently on the counter a few times to release any air bubbles.
⏱️ 1 min
- 7
Bake for 35–40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should spring back lightly when touched.
⏱️ 40 min•🌡️ 180
- 8
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This cooling process is crucial before icing.
⏱️ 45 min
- 9
While the cake cools, prepare the fudge icing. Heat the heavy cream in a small saucepan or microwave until it is warm and just simmering, but not boiling.
⏱️ 3 min
- 10
Place the chopped chocolate in a heatproof bowl. Pour the warm cream over the chocolate. Let it sit undisturbed for 1 minute to allow the chocolate to melt.
⏱️ 1 min
- 11
After 1 minute, whisk the chocolate and cream mixture until it is smooth, glossy, and fully combined. This is your fudge icing.
⏱️ 2 min
- 12
Once the cake is completely cooled, spread the prepared fudge icing evenly over the top and sides of the cake. For best results, chill the cake briefly in the refrigerator (about 15 minutes) to allow the icing to set slightly before serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Sinful One-Bowl Chocolate Cake (6-inch)
For the Cake
- 35 ml cold coffee
- 70 ml neutral oil
- 85 ml buttermilk
- 1 egg
- 120 g all-purpose flour
- 130 g granulated sugar
- 20 g cocoa powder
- 3/8 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1/2 teaspoon vanilla extract, or to taste
For the Fudge Icing
- 200 g chocolate, chopped
- 200 g heavy cream
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a 6-inch cake tin with parchment paper on the bottom and grease the sides.
⏱️ 5 min•🌡️ 180 - 2
In a large bowl, whisk together the dry ingredients for the cake: flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min - 3
In a separate medium bowl, combine the cold coffee (or hot water if preferred) with the cocoa powder. Whisk until the cocoa is fully dissolved and bloomed. Allow this mixture to cool slightly if using hot coffee/water.
⏱️ 5 min - 4
To the cooled cocoa mixture, add the buttermilk, neutral oil, egg, and vanilla extract. Whisk until all the wet ingredients are well combined and smooth.
⏱️ 2 min - 5
Pour the wet ingredients mixture into the bowl with the dry ingredients. Whisk gently until the batter is smooth and lump-free. Be careful not to overmix.
⏱️ 2 min - 6
Pour the cake batter into the prepared 6-inch cake pan. Tap the pan gently on the counter a few times to release any air bubbles.
⏱️ 1 min - 7
Bake for 35–40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should spring back lightly when touched.
⏱️ 40 min•🌡️ 180 - 8
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This cooling process is crucial before icing.
⏱️ 45 min - 9
While the cake cools, prepare the fudge icing. Heat the heavy cream in a small saucepan or microwave until it is warm and just simmering, but not boiling.
⏱️ 3 min - 10
Place the chopped chocolate in a heatproof bowl. Pour the warm cream over the chocolate. Let it sit undisturbed for 1 minute to allow the chocolate to melt.
⏱️ 1 min - 11
After 1 minute, whisk the chocolate and cream mixture until it is smooth, glossy, and fully combined. This is your fudge icing.
⏱️ 2 min - 12
Once the cake is completely cooled, spread the prepared fudge icing evenly over the top and sides of the cake. For best results, chill the cake briefly in the refrigerator (about 15 minutes) to allow the icing to set slightly before serving.
⏱️ 15 min