One Bowl Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups white granulated sugar
  • ¾ cup good quality cocoa powder (I used Ghirardelli)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 extra large eggs
  • 1 cup buttermilk (make your own by placing 1 tablespoon white vinegar or fresh lemon juice in a measuring cup, then fill to the 1 cup mark with any type of milk (I used cashew nut)
  • ½ cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup very hot water (optional - add in one heaping tablespoon instant coffee to the hot water)
  1. Preheat oven to 350F and coat a 13" x 9" baking dish (you can use glass or ceramic) with cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using an electric hand (or stand mixer), beat in eggs, buttermilk, oil, and vanilla to the bowl of dry ingredients.
  3. Add hot water (with coffee if desired) and mix until combined. The batter will be thin but that's the way it should look so don't worry.
  4. Pour batter into prepared baking dish. Bake for 40 - 45 minutes or until a toothpick inserted in center comes out clean.
  5. Cool for 20 minutes, then wrap tightly in foil and place into fridge for 1 hour OR into freezer until ready to use another time. This method is going to GUARANTEE a super moist cake when you place it into the cold fridge or freezer while it's still warm.
  6. Top with your favourite buttercream (or my recipe below) when cake is cold and let it come to room temperature before serving.