One-Bowl Chocolate Cake Recipe

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A moist, tender, and deeply chocolatey cake made easily in one bowl, perfect for any occasion.

1½ cups (190g) all-purpose flour

1½ cups (300g) granulated sugar

¾ cup (65g) unsweetened cocoa powder

1½ teaspoons baking powder

1½ teaspoons baking soda

¾ teaspoon salt

2 large eggs

1 cup (240ml) buttermilk

½ cup (120ml) vegetable oil

2 teaspoons vanilla extract

1 cup (240ml) boiling water

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
Carefully stir in the boiling water. The batter will be thin, but that’s expected.
Pour the batter into the prepared pan(s).
Bake for 30–35 minutes for round pans or 32–37 minutes for a 9×13-inch pan, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.

Use buttermilk for moisture and tenderness; if substituting with regular milk, add 1 tablespoon lemon juice or vinegar.
Boiling water dissolves cocoa powder and enhances chocolate flavor.
Vegetable oil preferred, but canola or sunflower oil can be alternatives.
Do not overmix batter to keep cake fluffy.
Grease and flour pans or use parchment paper to prevent sticking.
The cake can be stored at room temperature for 3 days or refrigerated for up to a week.
Freeze wrapped slices up to 3 months; thaw before serving.
Frost slightly warm cake for better adherence.

Find it online: https://bitezly.com/one-bowl-chocolate-cake-recipe/