Every home baker deserves a reliable, go-to chocolate cake recipe – one that consistently delivers on flavor, texture, and ease. This One-Bowl Chocolate Cake is precisely that: a culinary gem that stands out for its exceptional moistness and deep, satisfying chocolate flavor. What makes it truly indispensable is its incredible simplicity, requiring minimal cleanup as everything comes together effortlessly in a single bowl. Whether you’re a seasoned baker or just starting, this recipe is designed for success, turning out a perfectly baked cake every single time.

The beauty of this chocolate cake lies in its consistent results. It’s not just moist when freshly baked; it retains its delightful texture for days, making it perfect for preparing in advance. And that rich, chocolatey essence? It shines through beautifully, whether you decide to adorn it with a simple dusting of powdered sugar, a decadent ganache, or a vibrant fruit frosting. My stand mixer makes the process even more seamless, ensuring all ingredients are perfectly incorporated for a truly dreamy bake.

The Secret Ingredient: Boiling Water for Unmatched Moistness

If you’re an experienced home baker, one particular ingredient might catch your eye when you glance at this recipe: a cup of boiling water added near the end. While it might seem a little unconventional for a cake batter, trust us when we say this is where the magic happens! This crucial step is the secret behind the cake’s extraordinary moistness, making it noticeably more tender and luscious than many other chocolate cakes you’ve tried. Yet, it achieves this without making the cake dense or heavy, maintaining a beautiful, light crumb structure – a common challenge that this recipe effortlessly overcomes.

The science behind the boiling water is fascinating. When hot water is added to the cocoa powder, it “blooms” the cocoa, intensifying its flavor and creating a deeper, richer chocolate taste. Additionally, the steam generated during baking contributes significantly to the cake’s moist texture. The hot liquid also helps to tenderize the gluten in the flour, resulting in a remarkably soft and delicate crumb that melts in your mouth. For convenience, I often use an electric kettle to heat the water to a rapid boil, but a microwave-safe dish in the microwave works just as well. Just be sure the water is truly boiling hot for the best effect.

Handling Boiling Water: Safety and Technique

Given the inclusion of boiling water, it’s paramount to handle this step with care and attention. When incorporating the hot liquid into the batter, I always recommend turning your mixer to its lowest speed. Pour the boiling water in a slow, steady stream, allowing it to gradually blend with the other ingredients. Once added, you can slowly increase the mixer speed to ensure everything is thoroughly combined. This careful approach prevents any accidental splashing, ensuring both your safety and a smooth, consistent batter.

Don’t Be Alarmed: The Thin Batter is Intentional

Another point to remember about the boiling water is its effect on the consistency of the batter. You’ll notice that this chocolate cake batter will be considerably thinner than what you might be accustomed to, especially if you’re used to thicker cake mixes. This is the desired outcome, not a mistake! The thin consistency is what helps create the cake’s incredibly light and airy structure while retaining all that wonderful moisture. As long as your cake pans are properly greased and floured – a crucial step for any cake – your cake will bake beautifully and turn out perfectly. I always make sure to mention this detail, so new bakers don’t worry they’ve gone wrong in the process; a thin batter is a sign you’re on the right track!

Ingredients

• 2 cups sugar, white

• 1 3/4 cups all-purpose flour

• 1 cup unsweetened cocoa powder

• 1 cup whole milk

• 1 cup boiling water

• 2 eggs

• 1/2 cup vegetable or canola oil

• 2 teaspoons vanilla extract

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

Directions

• Preheat oven to 350° F (175° C). Grease and flour a 9×13-inch cake pan, or two 9-inch round pans. This careful preparation ensures your cake releases easily and bakes evenly.
• In a single large bowl (or your stand mixer bowl), combine the dry ingredients: sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk them together until they are well-integrated. Then, add the wet ingredients: whole milk, eggs, vegetable or canola oil, and vanilla extract. Mix until everything is thoroughly combined, usually about 2 minutes on medium speed if using a stand mixer. Scrape down the sides of the bowl to ensure no dry pockets remain.
• Carefully add the boiling water last. Turn your mixer to its lowest speed and pour the hot water in slowly to avoid any splashing. The batter will appear quite thin – this is completely normal and desired for the cake’s signature moist and light texture. Once incorporated, gently pour the thin batter into your prepared pan(s).
• Bake in the preheated 350° F (175° C) oven for 30 to 35 minutes. Baking time may vary slightly depending on your oven and pan size. The cake is perfectly done when a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer it to cooling racks. Allow it to cool completely in the pans for about 10-15 minutes, then invert onto the racks to cool fully before attempting to frost it. This helps prevent sticking and crumbling.

Notes for Perfection

• Mocha Variation: For a delightful mocha cake, substitute the cup of boiling water with 1 cup of freshly brewed hot coffee. Alternatively, you can add 1-2 teaspoons of instant coffee or espresso crystals to the boiling water the recipe calls for, intensifying the chocolate flavor.
• Pan Preparation: The cake will rise significantly while baking. To prevent overflow and ensure a beautiful rise, do not overfill your pan(s). Aim for about two-thirds full.
• Optimal Texture: For the best and smoothest cake texture, consider sifting your dry ingredients, especially the flour and cocoa powder, before adding them to the bowl. This helps to eliminate lumps and ensures an evenly mixed batter.
• Storage: This cake stays wonderfully moist for 3-4 days at room temperature when covered, and even longer if refrigerated.