Moist Chocolate Cake Recipe (One Bowl, Rich and Easy)

Every home cook needs one chocolate cake they can make without thinking, and this is it. It is dark, rich and tender with a fine, moist crumb, and it takes one bowl, a whisk and about fifteen minutes of work.

The batter will look alarmingly thin when you add the coffee. That is exactly right. The hot coffee blooms the cocoa, which releases far more chocolate flavor, and the extra liquid bakes into a cake that stays soft and moist for days. You will not taste coffee, only deeper chocolate.

Serve it simply, dusted with powdered sugar as in the photo, or double the recipe for a layer cake with chocolate buttercream for a birthday.

Why this recipe works

• Oil stays liquid at room temperature, so an oil-based cake is softer and moister than a butter cake, even the next day.
• Hot coffee dissolves and blooms the cocoa, intensifying the chocolate flavor.
• Buttermilk reacts with the baking soda for a good rise and tenderizes the crumb.
• A thin batter bakes up into a very fine, even, velvety texture.

Ingredient notes

Use natural unsweetened cocoa powder, such as Hershey's, for this recipe; it reacts with the baking soda. Dutch-process cocoa makes a darker, smoother cake but may rise slightly less. Hot water can replace the coffee.

No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it stand 5 minutes. Use a neutral oil like vegetable or canola.

Frosting options

• Powdered sugar: sift over the cooled cake just before serving.
• Chocolate buttercream: beat 1 cup softened butter, 3 cups powdered sugar, 2/3 cup cocoa, 1/4 cup milk and 1 teaspoon vanilla until fluffy.
• Ganache: pour 1/2 cup hot cream over 4 ounces chopped semisweet chocolate, stir smooth and spread when slightly thickened.
• Whipped cream and fresh raspberries.

How to store chocolate cake

• Keep the unfrosted cake covered at room temperature for up to 4 days. It stays moist.
• A cake frosted with buttercream keeps 3 days at room temperature or 1 week refrigerated.
• Freeze the unfrosted cake, wrapped in plastic and foil, for up to 3 months.

Variations to try

• Layer cake: double the recipe and bake in two 9-inch pans for 30 to 35 minutes; fill and frost with chocolate buttercream.
• Sheet cake: bake a doubled recipe in a 9x13-inch pan for 35 to 40 minutes.
• Cupcakes: fill lined cups two-thirds full and bake 18 to 20 minutes; makes about 20.
• Mexican chocolate cake: add 1 teaspoon cinnamon and a pinch of cayenne to the dry ingredients.

Frequently asked questions

Does chocolate cake with coffee taste like coffee?

No. The coffee deepens and intensifies the chocolate flavor without tasting like coffee. Use hot water if you prefer to avoid caffeine.

Why is my chocolate cake dry?

It was over-baked or had too much flour. Spoon and level the flour, and start checking the cake at 35 minutes. Oil-based cakes like this one are much more forgiving than butter cakes.

Why did my cake sink in the middle?

It was under-baked or the oven door was opened too early. Make sure a toothpick in the center comes out clean, and check that your baking soda is fresh.

Can I use butter instead of oil?

You can use 1/2 cup melted butter, which adds flavor, but the cake will be firmer and less moist, especially once refrigerated.