One Bowl Moist Chocolate Cake

by Sheryl

Prep time: 15 mins | Cook time: 1 hr | Total time: 1 hr 15 mins | Yield: 8 SERVINGS

Lately, I have been baking more than usual. I have found easy recipes that don’t require special equipment and only need a few simple ingredients to whip up, like this One Bowl Moist Chocolate Cake recipe. This luscious cake is my newfound obsession, my new go-to whenever I need a no-fussy cake for parties or just to enjoy. Every bite of this moist and crazy rich chocolate cake is simply heaven!


1 c. (250 ml) milk
1 tablespoon (20 ml) white vinegar
¾ c. (190 ml) canola oil
2 large Eggs
1 c. (220 grams) brown sugar, packed
½ c. (120 grams) caster sugar
1 c. (150 grams) plain flour / all-purpose flour
¾ c. (75 grams) unsweetened cocoa powder
1 tablespoon (16 grams) baking powder
1 (6 grams) teaspoon salt
½ c. (125 ml) boiling coffee or water

How to make One Bowl Moist Chocolate Cake

Step 1: Prepare the oven. Preheat it to 160 degrees C or 320 degrees F if using fan/convection or 180 degrees C or 355 degrees F for standard. Using the baking paper, line a 20cm (8-inch) circular cake tin and grease.

Step 2: Place the milk and vinegar in a large mixing bowl. Whisk well, then let the mixture sit for at least 5 minutes until it has thickened. Add in the oil, eggs, brown sugar, and caster sugar. Stir until combined before sifting over the flour, cocoa powder, baking powder, and salt. Mix well until combined, then stir in the boiling coffee or water.

Step 3: Into the prepared tin, pour the batter and put in the lower half of the oven to bake for about 55 to 60 minutes until well risen and a skewer inserted in the middle of the cake comes out clean. Make sure not to open the oven door until at least the 45 minutes mark. When done, remove from the oven and let the cake cool for at least 20 minutes in the tin before reverting to a wire rack to cool fully.


In an airtight container, store the cake and keep it for up to 3 days at room temperature.

Substitutions & Tips:

For the vinegar, you can use any kind such as apple cider, brown, malt, etc. Or the same measure of the lemon juice. You can also use a cup of buttermilk instead of milk and vinegar.

Feel free to use any flavourless cooking oil or vegetable oil. Although I don’t suggest using olive oil or strongly flavoured oils because these will leave an odd flavour to the cake.

In place of caster sugar, you can use white sugar. Note that if using white sugar the cake will have a crispier crust.

The addition of coffee will not make your cake taste like coffee. It simply helps to emphasize the chocolate flavour. For this recipe, I use a tsp of instant coffee and mix it with a half cup of boiling water.

To prevent the middle of the cake to sink, make sure to leave the oven door close until the 45 minutes mark. Let the cake finish cooking before moving it around.

Nutrition Facts:

SERVING SIZE: 1/8th of the Cake
Amount Per Serving: CALORIES: 443 | TOTAL FAT: 24g | SATURATED FAT: 2.9g | TRANS FAT: 0g | UNSATURATED FAT: 0.5g | CHOLESTEROL: 46.3mg | SODIUM: 501.2mg | CARBOHYDRATES: 58.3g | FIBER: 3.4g | SUGAR: 41.1g | PROTEIN: 5.8g

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