One-Bowl Chocolate Cake

The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4 (347 votes)

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.

"This is a really delicious, easy-to-make cake. I cut back on the sugar I bit, since we don't like overly sweet desserts in our family. It's moist (I cooked mine for 30 minutes exactly) and chocolatey, without being over the top. Very nice...
One-Bowl Chocolate Cake

36 Reviews for One-Bowl Chocolate Cake

Good chocolate cake

Nice and easy cake, I halved the sugar and added some chocolate chips (which -it turns out stuck to the bottom of the cake to the wax-paper, and came off when I peeled the wax paper!!
But overall, good cake

Absolutely Delicious!

I used 2 shots of Espresso instead just strong coffee. My husband loves this and doesn't need ice cream. Very moist and yummy!

Quick & easy
Pretty Bland

This cake is pretty bland and just not very good, I think boxed chocolate cake mix would be better. This recipe is a DIRECT COPY of Ina Garten's Chocolate Cake, cut down to make one layer. The oil has been reduced by half to lower fat and calories. I think this is one of those times when you go with the calories and fat and opt for a smaller piece because this version pales in comparison.

Flavor is in the fat, and despite being a direct copy of a fabulous chocolate cake recipe it is bland and has very little chocolate flavor. I think it would benefit from the additional 2 tablespoons of oil and perhaps a bit more cocoa. Ina's recipe calls for 3/4 cup cocoa, since the EW recipe is half, 1/3 cup cocoa is not quite enough, it should be 1/4 cup plus 2 tablespoons (or 6 tablespoons), 1/3 cup is only 5 Tablespoons and 1 teaspoon and believe me, the 'missing' 2 teaspoons makes a difference. Ina also uses extra large eggs which also adds additional moisture.

I may try it again and increase the cocoa and try just one additional tablespoon of oil, but I'm really not sure messing with it is worth it.

Comments (2)


Anonymous wrote 1 year 5 weeks ago

I agree... I would also use

I agree... I would also use full fat buttermilk (those low fat versions are just not worth it... I woul'd also use a different oil, not unhealthy GMO canola, I would use avocado or macadamia oil and only brown sugar... would also add some kind of liquor ( a tablespoon or two, maybe coffee) or maybe some orange zest which goes so beautifully with chocolate, and yes, more cocoa.

Anonymous wrote 1 year 18 weeks ago

You need to check your

You need to check your math... 1/3 cup is larger than 1/4 cup. You claimed that 1/3 cup isn't enough cocoa powder and instead it should be 1/4 cup plus 2 tablespoons? Why not just make it 1/3 cup and add a little bit extra if you feel it's needed? This review just seems petty and ridiculous. - Rebekah

My new "go-to" cake recipe

This was fantastic: moist and chocolately. I didn't change a thing and any future changes will only be to add variety like adding almonds or coconut to the top. It did fall a little in the middle, but not enough to be noticeable when inverted on a plate. Superb!!

Easy to make & delicious
Comments (1)


Anonymous wrote 1 year 1 week ago

Thought you should know

Thought you should know Canola Oil is very unhealthful and when is grown MANY Chemicals are used to spray it repeatedly not good for your Health!!!!


This cake was amazing. Very moist and decadent. Will definitely make again and again

Comments (2)


Anonymous wrote 3 years 4 weeks ago

It's your oven. Have it

It's your oven. Have it calibrated....

Anonymous wrote 3 years 9 weeks ago

Hi ! I wondered how did the

Hi ! I wondered how did the frosting work on this cake ? Did it hold well ? After overnight in the fridge with the frosting - did it taste the same ? Thank you so much ~

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