Description
This ONE BOWL chocolate cake is the most perfect scaled-down dessert to make for any occasion needed for a small crowd. Finished with a lusciously decadent chocolate cream cheese frosting!
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup whole buttermilk
- 1/2 cup warm black coffee
- Optional: sprinkles, strawberries, chocolate shavings- for garnish
Chocolate Cream Cheese Frosting
- 4 tablespoons unsalted butter, softened to room temperature
- 4 ounces block-style cream cheese, softened to room temperature
- 1 cup + 2 tablespoons powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon (small pinch) kosher salt
Instructions
- Preheat the oven to 350°F. Generously spray an 8-inch round baking pan (note: 8-inch square baking pan works too!) with baking spray and line baking pan with fitted parchment paper for extra measure. Then spray parchment paper again with baking spray and set pan aside.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. Whisk everything together very well to fully incorporate.
- Add in the egg, vanilla extract, oil, buttermilk, and black coffee. Whisk the wet ingredients into the dry until just combined, careful not to over mix. Pour the batter into the prepared baking pan.
- Bake the cake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Once the cake is done, allow the cake to rest in the pan for 10 minutes and then invert the cake onto a wire rack to cool down completely before frosting.
Chocolate Cream Cheese Frosting
- Using a stand or handheld electric mixer on medium speed, beat the butter and cream cheese together until light and fluffy, about 2 minutes. Reduce speed to low, and add in the powdered sugar and continue beating until well combined, about 2-3 minutes.
- Then add in the cocoa powder and continue beating until fully incorporated. Lastly, add in vanilla and salt and mix once more to combine.
- Frost the cooled cake and garnish as desired, then slice and serve, enjoy!
Notes
- To make ahead: Wrap cooled cake tightly in plastic wrap and store in the refrigerator for up to three days. Cake can be stored in the freezer for up to three months. Frosting can be made ahead and stored in an airtight container in the fridge for up to two days. Please note: frosting will harden so allow it to come back up to room temperature before using.
- Storing frosted cake: Store cake in an airtight container- cake will keep in the refrigerator for up to three days and up to three months in the freezer.
- Please read the blog post in its entirety for more tips + tricks.
Keywords: desserts, sweets, chocolate, cake