One Bowl Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 cup brewed coffee (or 1 1/2 tsp instant coffee in hot water)
02 -
1/4 cup plus 2 tablespoons mild olive oil or neutral oil
03 -
1 1/4 cups (188g) all-purpose flour
04 -
1 tablespoon white vinegar
05 -
1/4 teaspoon table salt
06 -
1 teaspoon baking soda
07 -
1 cup (200g) granulated sugar
08 -
1/4 cup (23g) cocoa powder, unsweetened
09 -
2 teaspoons vanilla extract
→ Decoration
10 -
One batch of Chocolate Buttercream Frosting
11 -
8 maraschino cherries, optional
# Instructions:
01 -
Turn the oven on to 350°F. Coat two 6-inch round pans in grease, sprinkle some flour, and line with parchment paper on the bottom.
02 -
Combine sugar, baking soda, flour, cocoa, and salt. Stir well to make everything mixed evenly.
03 -
Pour in oil, hot coffee/water, vinegar, and vanilla. Gently whisk together until smooth, but don't overdo it.
04 -
Split the batter evenly into the pans. Cook for about 30 minutes. If a toothpick comes out clean, you're set.
05 -
Leave the cakes in their pans for 5 minutes, then move them to a cooling rack. Once cool to the touch, frost with buttercream and, if you'd like, pop cherries on top.
# Notes:
01 -
You can make this up to 2 days in advance
02 -
Great for making 12 cupcakes, one 8-inch round, or two 6-inch rounds
03 -
Store the finished cake at room temp, but not too warm