One-Bowl Chocolate Cake

One-Bowl Chocolate Cake

41 Reviews
From the EatingWell Kitchen

This easy-to-make chocolate cake is dark, moist, rich—and only dirties one bowl! Not quite as easy as boxed cake mixes, but those often contain trans fats. Our simple “from scratch” recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ¾ cup plus 2 tablespoons whole-wheat pastry flour, (see Ingredient Note)
  • ½ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup nonfat buttermilk, (see Tip)
  • ½ cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • ½ cup hot strong black coffee
  • Confectioners' sugar, for dusting

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
  2. Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
  3. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing.
  • Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
  • Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition information

  • Per serving: 139 calories; 3 g fat(0 g sat); 2 g fiber; 27 g carbohydrates; 2 g protein; 3 mcg folate; 16 mg cholesterol; 19 g sugars; 18 g added sugars; 22 IU vitamin A; 0 mg vitamin C; 38 mg calcium; 1 mg iron; 212 mg sodium; 63 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ other carbohydrate

Reviews 41

May 02, 2017
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By: Ford
Doubled recipe to make a two layer Black Forest cake (cherry filling between layers). No problem. Substituted half of Canola oil with Hazelnut oil.
April 21, 2017
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By: ABAR
Light, moist and delicious. I cut sugar in half and just used brown sugar and reduced baking time to about 25 minutes. Perfect for those who do not like overly sweet cake. A dusting a confectionary sugar makes it perfect with a cup of tea or coffee.
August 16, 2016
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By: Luiza Andreea
I used only brown sugar, but less than 3/4 cups of sugar altogether. I also added more buttermilk than needed, used less oil(olive oil) and skipped the coffee step. To "spice up" the cake I added ~75g sour cherries (because I love them in cakes). I baked it for 17-20 min (should've baked it for a little less long though) in a doubletta cooking system and it turned out very fluffy, sweet (although i used 1/3 of the quantity of sugar), didn't stick to my pan and this way it had less calories per slice (168 cal-8 slices in total). I tried a variation of this recipe by using 2 bananas instead of too much flour and ditched the cocoa powder. It was very moist and didn't grow (because of the bananas) but it tasted very "bananey" and had less calories/ slice (109 cal -8 slices in total). I baked it for 15 min in the same cooking system, turned out great. I will definitely try it again. Pros: easy to make, low in calories, easily customizable;
April 19, 2015
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By: ginal
Very Good Cake! Followed directions as written and it turned out perfectly for me. It was very moist and did not have the heaviness that one would expect from using whole wheat flour of any kind. I go back to this recipe often. Pros: Easy and tasty.
April 04, 2015
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By: EatingWell User
easy and delicious I halved the brown sugar and it was so good and tasted even better the next day! Pros: moist and low in fat!
March 22, 2015
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By: EatingWell User
too fudgy It tasted like ultra fudgy brownies, maybe it was because I left the mixture on the table for awhile instead of baking it immediately. Gonna try this recipe again hope it'll turn out great :\ Pros: rich chocolate taste and not too sweet Cons: waaaaayyy too fudgy
November 01, 2014
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By: EatingWell User
Hit the spot Its like a brownie cake and the serving size is smaller than a little Debbie brownie. I mention it because that's what the taste reminds me of. It did sink in the middle but none of us cared. This was used as a birthday cake since hubby and I are dieting. Pros: Easy
July 10, 2014
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By: EatingWell User
Good low calorie recipe The first time I made this cake I found it a little dry and sweet, so I made the following adjustments, which resulted in a deliciously moist and full flavour cake which is still low in calories. I estimate 130 calories per slice, allowing 12 slices. I used three quarters of a cup of plain flour instead of wholewheat and I replaced the extra 2 tablespoons of flour with cornflour. I used 3 tablespoons of sunflower oil (i.e. an extra spoon). I reduced each sugar by half (i.e a quarter cup of each) and increased the cocoa to a half cup. I folded in 100g of fresh raspberries just before I put in in the oven. I cooked it at 160C in a fan oven for 30 minutes.
April 09, 2014
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By: EatingWell User
It's a keeper! I made this cake for my husband's birthday. We are all watching calories and this was perfect! I used vegetable oil instead, and I'm sure made no difference. I also used a 8spring pan. I decorated it with fresh raspberries too! Next time I make it, I'm going to add toasted almonds on top, or cut the cake and put a low cal filling in the middle like blackberries Pros: Fast and easy to make, just the right size too