One Bowl Chocolate Cake I Recipe - Allrecipes.com
One Bowl Chocolate Cake I Recipe

One Bowl Chocolate Cake I

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"The easiest chocolate cake in the world, and minimal cleanup!"

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch round pans Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
  2. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water.
  3. Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2007

Note: if your deciding between this recipe and one bowl chocolate cake III, they are exactly the same. I gave it 4 stars because I wasn't very impressed when I made it, but as someone else mentioned it is better the next day and best on the 3rd day. Day 3 it is 5 stars for sure. Great cake to make ahead of time for parties when you have lots of other stuff to make, since it is best on it's 3rd day. Thanks for this great recipe. Also, just to warn you, it looks ready before the boiling water and you therefore might forget it, just a note to keep in mind.

 
Most Helpful Critical Review
Oct 05, 2010

This began bad I had this liquidy batter when I put the water in the batter . I was practically too scared to put it in the oven hoping it wont leak! I added another cup of flour and replaced the oil with apple sauce and grated dark chocolat instead of cocoa powder ,it was awsome! but the normal receipe was awful!

 
Jun 27, 2005

This is actually Hershey's "Perfectly Chocolate" chocolate cake and I only realized it after making it the second time using this recipe. I think the trick to the cake is watching your oven temperature and checking on the cake regularly. The first time my cake came out dry but the second time round, I lowered the temperature and kept checking every 15 mins or so. It turned out chocolatey and moist. Somehow I feel it wouldn't be so chocolatey if I hadn't included a bag of chocolate chips along with more coco powder and a frosting. Still a good recipe and keeper! Made it for a camp and it was gone in seconds! :) PS: I would highly recommand lining your tin with baking paper cause the cake tends to stick.

 
Jun 29, 2005

Good basic chocolate cake mix. I followed the mix directions exactly, but I made cupcakes instead. 24 cupcakes took 16 minutes at 350 in my oven (which tends to cook a little slow). I ran out of cupcake liners, so some of them baked directly in the pan with cooking spray. I had no problems whatsoever with sticking to the pan. I did not think that they looked done, but the toothpick was clean so I took them out anyway, and they are perfect. This is not extremely chocolate-y or rich, so you will have to make some additions to get that. BUT it IS a good basic chocolate cake mix--fairly light texture, medium moisture level. And yes, it is the recipe right off the Hershey cocoa box.

 
Jun 02, 2010

Reliable deep, dark chocolate cake. Moist and dense - but to my liking almost too dense. Unlike some other chocolate cake recipes, this is not temperamental, so you can bake this cake confidently and expect it will turn out well, which is always a plus. I did bake it in the two layers and frosted it with the vanilla version of "Vanilla-Chocolate Powdered Sugar Frosting," also from this site.

 
Sep 30, 2007

This is a fantastic cake. I found it, too, on the back of the Hershey's cocoa box, but (this is cool) if you 1/2 the recipe, use buttermilk instead of milk, put it in a 8x8 or larger corningware dish that's been sprayed with non-stick spray and microwave it uncovered for 6 minutes on high or until it loses its shine on top and then cool it in the freezer (if you have room) and you can have a really good chocolate cake (moistest I've ever had) in less than 30 minutes (if you cool it in the freezer). Excellent with just about any icing and very good plain, too.

 
May 15, 2011

I used buttermilk instead of regular milk and melted butter in place of the vegetable oil. Other than that, I followed the recipe exact. I used a large 9x13 pan and when I checked my cake at exactly a half hour baking time, it was jiggly in the middle. SO, I turned the cake (which friends told me to do in a gas oven so it cooks evenly, covered the top with foil so it would not burn and set the timer for another 30 minutes. It was perfectly done in an hour, awesomely moist and killer looking. I plan on frosting it with my own Chocolate Buttermilk Icing. GREAT Sunday cake to make with the kids as a special treat nevermind it uses basic pantry items and was simple to follow, which I appreciated. Smells AH-MAZING while baking. The kids were dancing around singing about the wonders of chocolate cake.

 
Mar 02, 2008

i forgot the boiling water!!!!! after putting the batter into the oven i realized i left out the boiling water!!! shocker though...it was really delicious even without but a bit dry. i won't hold that against this recipe though. the water probably would have made it moister.

 

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Nutrition

  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 217 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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