One Bowl Chocolate Cake

One Bowl Chocolate Cake

3 from 30 votes
Recipe by Nici Wickes Difficulty: Medium
Servings

10-12

servings
Prep time

10

minutes
Baking time

55

minutes
Total time

1

hour 

15

minutes

    You cannot fail with this stunning chocolate cake recipe – it’s tried and true!

    Ingredients

    • CAKE MIX
    • 2 cups self-raising flour
      (or 2 cups plain flour + 2 teaspoons baking powder)

    • 1/3 cup cocoa

    • 1 teaspoon baking soda

    • 1/2 teaspoon salt

    • 2/3 cup cooking oil (or use a mix of oil and melted butter)

    • 2/3 cup natural yoghurt

    • 2 eggs (6’s)

    • 1 cup white sugar

    • 1/3 cup loose-packed brown sugar 

    • 2 teaspoons vanilla essence

    • 2/3 cup strong coffee (or use milo or just boiling water for a kid-friendly version)

    • MILK CHOCOLATE ICING
    • 2 cups icing sugar 

    • 3 tablespoons cocoa

    • 2 tablespoons butter, softened  

    • 2 tablespoons sour cream or cream cheese (room temperature)

    Directions

    • Preheat oven to 160 C fan bake. Grease and line a 20-23cm springform tin – the smaller tin will make a higher cake (and take longer to cook) but either size is fine.
    • Place all the ingredients, except the hot coffee, in a large bowl and beat to just combined. Add the hot coffee and beat for one minute.
    • Scrape into the prepared tin.
    • Bake for 55-65 minutes or until a skewer comes out clean. I like to rotate the cake once during cooking to ensure it cooks evenly, with a flat top. 
    • Once cooked, allow the cake to settle for 15 minutes in the tin before removing and allowing to cool completely. 
    • ICING
    • Beat all the icing ingredients together in a bowl until smooth. Swirl it over the cooled cake.
    • Slice – and enjoy with a cuppa! 

    Nici’s Tips for SUCCESFUL GF Baking:

    • Gluten-free flours absorb more liquid than regular flour, so, for tender, moist cakes and muffins aim for a sloppy batter. Don’t be tempted to add more GF flour to thicken it, as this is what makes gluten-free baking dry and crumbly. 
    • Some GF flours (like Orgran brand) are gritty so avoid these for cakes and slices. I use Edmonds or Free From as good all-purpose baking flours.
    • Often you’ll see in cake and muffin recipes “mix/beat until just combined” or instructions about not overbeating the batter. This is because overmixing toughens the gluten and leads to tough cakes/muffins/pancakes. However with gluten free flours, which often take more mixing to combine, there’s no gluten to toughen so you’re all good to mix away! 
    • Always sieve gluten free flours when baking as they tend to clump more than regular flours  – and mix the batter well (see note 3). .
    • The bane of gluten free flours is that when you open the packets it goes everywhere! So proceed with caution.
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