Martha Stewart​ One Bowl Chocolate Cake

This easy one-bowl chocolate cake, inspired by Martha Stewart, is a quick and delicious dessert perfect for any occasion. With its moist, rich layers and creamy chocolate frosting, it’s made with simple, pantry-friendly ingredients like cocoa, eggs, and sugar. You can whip it up in no time, making it a go-to for effortless indulgence!

Recipe Ingredients:

• Softened unsalted butter, for pans
• 1 ½ cups unbleached all-purpose flour, plus more for pans
• 1 ½ cups sugar
• ¾ cup Dutch-process cocoa powder
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• 1 ¼ teaspoons kosher salt
• 2 large eggs, room temperature
• ¾ cup low-fat buttermilk, room temperature
• ¾ cup hot tap water
• 2 teaspoons pure vanilla extract
• 6 tablespoons vegetable oil

Chocolate Frosting (Optional)

• 2 1/4 cups confectioners sugar
• 1/4 cup unsweetened cocoa powder
• 1 pinch salt
• 6 ounces cream cheese
• 1 1/2 sticks unsalted butter
• 9 ounces bittersweet chocolate
• 3/4 cup creme fraiche

How To Make One Bowl Chocolate Cake?

1. Preheat the oven and prepare the pans: Preheat oven to 180°C / 350°F. Butter two 20cm / 8-inch round cake tins and dust with flour, tapping out excess.
2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add wet ingredients: Whisk in the eggs, buttermilk, hot water, vanilla extract, and vegetable oil until smooth.
4. Divide and bake: Divide the batter evenly between the prepared tins. Bake for 30 minutes or until the tops spring back when lightly pressed.
5. Cool the cakes: Place the tins on a wire rack and cool for 15 minutes. Invert cakes onto the rack, peel off parchment, and cool completely. Trim domed tops if necessary.
6. Make the frosting: Sift together the icing sugar, cocoa powder, and salt. In a separate bowl, beat the cream cheese and butter on medium-high speed until smooth. Reduce speed to medium-low and gradually add the sugar mixture. Slowly pour in the melted chocolate while mixing, then add the crème fraîche and beat until smooth.
7. Assemble the cake: Place one cake layer on a serving plate. Spread 1 ½ cups of frosting over the top. Top with the second layer and spread a thin “crumb coat” of frosting (about 1 cup) over the cake. Refrigerate for 20 minutes to set.
8. Finish frosting: Use the remaining frosting to cover the cake generously. Serve and enjoy!

Recipe Tips

• Use room-temperature ingredients: Eggs and buttermilk blend better when at room temperature, helping to create a smoother batter and lighter cake.
• Don’t skip sifting: Sifting the dry ingredients ensures there are no lumps in the batter and helps the cake rise evenly.
• Measure accurately: Use a kitchen scale for precise measurements, especially for flour and cocoa, to avoid a dry or dense cake.
• Check for doneness: Lightly press the center of the cake; if it springs back, it’s done. Overbaking can lead to a dry texture.
• Cool cakes completely: Let the layers cool fully before frosting to prevent the frosting from melting and sliding off.

How To Store Leftovers?

• Refrigerate: Let the leftover cake cool to room temperature first. Once cooled, store it in an airtight container or wrap it tightly with plastic wrap. Refrigerate for up to 5 days to keep it fresh and moist.
• Freeze: Allow the cake to cool completely before wrapping each layer tightly in plastic wrap and then in foil. Freeze for up to 3 months. To thaw, place the cake in the refrigerator overnight before serving.

Nutrition Facts

• Calories: 235
• Total Fat: 10.5g
• Saturated Fat: 3.1g
• Cholesterol: 27mg
• Sodium: 214mg
• Potassium: 128mg
• Total Carbohydrate: 34.9g
• Dietary Fiber: 1.8g
• Sugars: Data not provided
• Protein: 2.6g

Check out More Recipes:

• Martha Stewart Upside Down Rhubarb Cake
• Martha Stewart Funfetti Cake
• Martha Stewart Cranberry Upside Down Cake
• Martha Stewart Apple Honey Upside Down Cake