Simple One-Pan Chocolate Cake (No-Bowl Needed)
A simple one-pan chocolate cake mixed right in the pan. Moist, deeply chocolatey, and topped with chocolate chips and almonds. No bowl needed.
Servings: 8 people
Equipment
- 1 8-inch (20 cm) round cake pan
Ingredients
- ½ cup vegetable oil (125 ml)
- 2 ounces dark chocolate (80% cocoa) (60 grams)
- ¾ cup coffee, prepared (175 ml)
- 1 cup sugar (200 grams)
- 1 egg (large)
- 1¾ cups all-purpose flour (155 grams)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 6 ounces semisweet chocolate chips (170 grams)
- ⅓ cup flaked almonds (40 grams)
Instructions
- Heat oven to 350°℉/180℃.
- Pour the oil into the cake pan and break up the chocolate and add to the pan. Place the pan in the warm oven for 3 - 4 minutes until the chocolate melts.
- Remove the pan from the oven and add the coffee, sugar, egg, flour, salt, baking soda, vanilla, and almond extracts and mix everything together with a fork until smooth.
- Sprinkle the chocolate chips and flaked almonds over the cake batter.
- Bake the cake until the edges are firm and when you poke a toothpick into the centre of the cake, it comes out clean without any wet batter sticking to it. This will take about 45 minutes.
- Let the cake cool completely and then cut and serve right from the cake tin.
Notes
- You can mix the batter in a bowl first and then pour it into a greased cake tin to bake.
- Instant coffee enhances the chocolate flavour. Water works just fine if you’d rather skip it.
- Chopped pecans or walnuts work well too, or leave the nuts out entirely.
- For a sweet-salty finish, sprinkle a little flaky sea salt over the cake while it’s still warm.