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A decadent and fudgy chocolate cake recipe with a whipped chocolate mousse frosting. A chocolate lover's dream!

One Bowl Chocolate Cake


  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 3hours 45 minutes (includes chilling time)
  • Yield: 1 (serves 8) 1x

Description

A decadent fudgy cocoa cake with a creamy chocolate mousse frosting


Scale

Ingredients

Chocolate Cake

  • 240g flour (2 cups)
  • 240g white granulated sugar (1 and 1/2 cups)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 60g cocoa powder (3/4 cups)
  • 2 eggs, room temperature
  • 250ml buttermilk (1 cup)
  • 180ml canola oil (3/4 cups)
  • 250ml boiling water

Chocolate Frosting

  • 450g dark chocolate, or semi sweet chocolate chips or drops* (15.8oz)
  • 450ml heavy cream (1 and 3/4 cup)
  • 250ml mascarpone (1 cup)
  • 40g powdered sugar (1/3 cup)
  • 70 butter, softened (1/3 cup)
  • 1/4 teaspoon vanilla extract

Extras

  • cocoa powder for dusting
  • decorations of your choice

Instructions

Chocolate Cake

  1. Grease a 20cm (8 inch) round cake pan with non-stick spray and preheat your oven to 150C or 300F.
  2. Combine all the ingredients in a bowl, apart from the water. Mix with a hand mixer until smooth for about 2 minutes. Then slowly add in the water while continuously mixing. Batter will be thin, that’s okay!
  3. Pour into your prepared cake pan and bake on the middle rack for about 1 hour or until a toothpick inserted comes out clean. Oven times may vary so check on your cake after 45 minutes and then every 5 minutes to avoid over baking.
  4. Let your cake cool completely and then remove from the cake pan.

Chocolate Frosting

  1. If using a chocolate bar, chop it into small pieces, no larger than chocolate chips.
  2. Bring the heavy cream to a boil, stirring constantly and remove from heat as soon as it starts to bubble.
  3. Add in the chocolate and stir until smooth.
  4. Let it cool a bit at room temperature and then place in the fridge. The ganache will take about 3 hours to thicken, check back regularly to make sure it doesn’t get too thick. It should be thick but you should still be able to stir it with a spoon.**
  5. With a hand mixer beat the mascarpone, powdered sugar, butter and vanilla until smooth. Then add in the chocolate ganache and continue mixing until it is well combined.

Assemble

  1. Trim away any uneven parts of your cake and slice it in half. Spread a generous amount of frosting onto your first cake layer with an angled spatula.
  2. Place your second cake layer on top and add the rest of the frosting (you may have a bit of frosting left over). Smooth out with a bench scraper.
  3. Dust the top with cocoa powder and add decorations of your choice.

Notes

*Make sure to use high quality chocolate or couverture for the ganache.

**If your ganache got too thick in the fridge, simply leave it out at room temperature until it is stirrable again.

Store your cake in the fridge up to 4 days or freeze the unfrosted cake for up to 3 months. If freezing your cake, wrap tightly in 2 layers of aluminium foil.