There’s something magical about the aroma of chocolate wafting through the air, igniting a flood of childhood memories. In just one bowl, I’ve crafted a delightful dessert that not only indulges the chocolate lover in all of us but also embraces the joy of fuss-free cooking. Martha Stewart’s One Bowl Chocolate Cake is a revelation of simplicity, making it perfect for both novice bakers and seasoned chefs. With minimal cleanup required, you can savor every bite of this rich, tender creation without the hassle. Imagine sharing a slice with loved ones—or enjoying a slice all by yourself! Whether it’s a special celebration or a casual weeknight treat, this recipe promises warmth and satisfaction with every forkful. Ready to see how easy and delicious homemade baking can be? Let’s dive into the sweet simplicity of this one-bowl wonder! Why is This Cake So Special? Simplicity at Its Best: This one-bowl recipe allows for quick assembly, making it perfect for busy weeknights or spontaneous gatherings. Irresistibly Rich Flavor: The combination of Dutch-process cocoa and vanilla extract creates a deeply satisfying chocolate experience that pleases even the pickiest of palates. Versatile Variations: Feel free to experiment—substituting different flours or adding chocolate chips can take this cake to new heights. Minimal Cleanup: With everything prepared in just one bowl, you’ll spend less time washing up and more time enjoying your delicious creation. Crowd-Pleasing Delight: Whether serving at a party or enjoying a quiet night in, this cake is guaranteed to impress friends and family alike! For an added treat, consider pairing it with a scoop of vanilla ice cream; it’s a perfect match that enhances the cake’s moistness and flavor. Martha Stewart’s One Bowl Chocolate Cake Ingredients For the Cake • 1 ½ cups all-purpose flour – Provides structure and texture; substitute with almond flour for a gluten-free option. • 1 ½ cups sugar – Sweetens the cake; reduce to 1 cup for a less sweet version if preferred. • ¾ cup Dutch-process cocoa powder – Adds deep chocolate flavor; use unsweetened cocoa in a pinch for a similar taste. • ¾ tsp baking powder – Helps the cake rise; check freshness for best results. • ¾ tsp baking soda – Works with buttermilk to create lift; avoid if allergic—use baking powder only. • 1 ¼ tsp kosher salt – Enhances overall flavor; try sea salt for a different nuance. • 2 large eggs – Provides moisture and binding; replace with an egg replacer for a vegan option. • ¾ cup low-fat buttermilk – Contributes to tenderness and tang; mix milk with lemon juice as a substitute. • ¾ cup hot water – Activates cocoa flavor and adds moisture; brewed coffee can enhance richness if desired. • 2 tsp vanilla extract – Adds aromatic sweetness; you can use vanilla bean paste as an alternative. • 6 tbsp vegetable oil – Increases moistness; melted coconut oil can replace vegetable oil. For the Frosting • 2 ½ cups powdered sugar – Sweetens and thickens the frosting; adjust to your taste preference. • ¾ cup unsweetened cocoa – Deepens chocolate flavor; convenient store-bought chocolate frosting works too. • Pinch of salt – Balances the sweetness of the frosting perfectly. • 6 oz cream cheese (cold) – Adds creaminess to the frosting; sour cream can be used as a substitute. • 1 ½ sticks softened butter – Provides richness; consider vegan butter for a dairy-free version. • 9 oz chocolate (melted) – Enhances the chocolate flavor; any chopped dark chocolate can do the trick. This inviting Martha Stewart’s One Bowl Chocolate Cake recipe is your next go-to for easy baking! Step‑by‑Step Instructions for Martha Stewart’s One Bowl Chocolate Cake Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C). While the oven heats up, grab two 9-inch round cake pans and generously grease them with butter, then dust with flour to prevent sticking. Set these aside as you gather your ingredients for Martha Stewart’s One Bowl Chocolate Cake, ensuring everything is within reach for a smooth preparation. Step 2: Mix Dry Ingredients In a large mixing bowl, combine 1 ½ cups all-purpose flour, 1 ½ cups sugar, ¾ cup Dutch-process cocoa powder, ¾ tsp baking powder, ¾ tsp baking soda, and 1 ¼ tsp kosher salt. Use a whisk to blend these dry ingredients thoroughly, ensuring there are no lumps. This step is essential to achieving a light and fluffy cake, so take a moment to truly combine the components. Step 3: Add Wet Ingredients Next, add 2 large eggs, ¾ cup low-fat buttermilk, ¾ cup hot water, 2 tsp vanilla extract, and 6 tbsp vegetable oil to the dry mixture. Using a whisk or electric mixer, blend until the batter is smooth and free of lumps—approximately 2-3 minutes. The wet ingredients will bring moisture and richness to your One Bowl Chocolate Cake, making it utterly delicious. Step 4: Pour Batter into Pans Carefully divide the cake batter evenly between the prepared pans. Make sure to spread it out to ensure even baking. Visualize a perfect rise as you level the tops with a spatula, then place the pans in the preheated oven. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The aroma will soon fill your kitchen! Step 5: Cool the Cakes Once baked, remove the pans from the oven and let them cool on a wire rack for about 10 minutes. This rest time lets the cakes firm up slightly, making them easier to remove from the pans. Afterward, gently turn them out onto the rack to cool completely. Patience here will reward you with a perfectly tender One Bowl Chocolate Cake. Step 6: Prepare the Frosting While the cakes are cooling, it’s time to whip up the frosting. In a large bowl, beat together 6 oz cold cream cheese and 1 ½ sticks softened butter until the mixture is creamy and smooth. Gradually incorporate 2 ½ cups powdered sugar and ¾ cup unsweetened cocoa, adjusting the sweetness to your liking. Finally, mix in 9 oz melted chocolate until fully combined, creating a rich frosting. Step 7: Frost the Cakes Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of your delicious frosting on top, then carefully stack the second cake layer. Use more frosting to cover the top and sides of the entire cake. The smooth, creamy finish will beautifully complement the rich flavors of Martha Stewart’s One Bowl Chocolate Cake. Step 8: Serve or Store Your cake is ready to be enjoyed! Serve immediately for the best taste, or store it in the fridge for up to 3 days. If saving it for later, keep it covered to maintain freshness. As you slice into this delectable treat, you’ll discover the joy of homemade baking in every bite! What to Serve with Martha Stewart’s One Bowl Chocolate Cake There’s nothing quite like the warmth of a homemade dessert to bring people together, and this cake is the perfect centerpiece for any occasion. Vanilla Ice Cream: Creamy and cold, it contrasts beautifully with the rich cake, creating a blissful harmony of flavors. Pair a generous scoop alongside for a classic combo that never disappoints. Fresh Berries: Sweet-tart strawberries or blueberries add a refreshing brightness, cutting through the cake’s richness while providing a burst of color. Try tossing them with a hint of sugar to enhance their natural sweetness. Coffee or Espresso: A steaming cup of coffee elevates the chocolate flavors, enhancing the cake’s depth and richness. The slight bitterness of coffee beautifully balances the sweet notes making for a delightful pairing. Whipped Cream: Light and airy, a dollop of whipped cream adds a luscious texture to each bite. Consider flavoring it with vanilla or a splash of liqueur for an elegant twist. Chocolate Ganache: For chocolate lovers, pouring a silky chocolate ganache on top raises the indulgence factor to new heights. It creates a luxurious finish, making every slice more decadent. Salted Caramel Sauce: Drizzled over the cake, this sweet treat adds a complex flavor and a touch of richness that enhances every forkful. The sweetness of caramel combined with a hint of salt provides a delightful contrast. Nutty Brownie Bites: Small, fudgy brownies can complement the cake, offering a variety in texture and chocolate experience. It’s perfect for those who cannot get enough chocolate on the dessert table. Petite Fours: These bite-sized confections add an element of sophistication to your dessert table and can be tailored to complement the main chocolate flavor. A little variety can turn any ordinary slice into a lavish affair! Make Ahead Options These Martha Stewart’s One Bowl Chocolate Cake preparations are perfect for anyone looking to save time during a busy week! You can prepare the cake batter up to 24 hours in advance by mixing the dry ingredients and wet ingredients separately, storing them covered in the fridge. Additionally, the baked cake layers can be made ahead and stored for up to 3 days in an airtight container at room temperature, which helps maintain their moist texture. Just remember to wait until you’re ready to serve before frosting the cake to keep the frosting fresh and creamy. When you’re ready for dessert, simply frost your cake, and enjoy a delightful homemade treat with minimal fuss! Martha Stewart’s One Bowl Chocolate Cake Variations Feel free to put your personal spin on this cake; it’s all about finding that perfect combination of flavors and textures! Gluten-Free: Replace all-purpose flour with almond or coconut flour for a gluten-free version that’s just as indulgent. Less Sweet: Reduce sugar to 1 cup, or try using a natural sweetener like maple syrup for a healthier twist. Coffee Infusion: Use brewed coffee instead of hot water to deepen the chocolate flavor and add a subtle richness. Fruit-Filled: Fold in fresh raspberries or sliced bananas into the batter for a fruity surprise that pairs beautifully with chocolate. Nutty Crunch: Add 1 cup of chopped walnuts or pecans to the batter for an added layer of flavor and texture. Vegan Delight: Substitute eggs with flaxseed meal and use non-dairy milk and vegan butter for a completely vegan approach. Spicy Kick: Add a pinch of cayenne pepper or chili powder to the batter for a surprising yet delightful heat. Decadent Chocolate Chips: Stir in a cup of chocolate chips for added gooeyness and chocolate intensity throughout the cake. Don’t forget to check out my Decadent Chocolate Peanut and Chocolate Chip Cookies for more delicious chocolatey ideas to try alongside this irresistible cake! Expert Tips for Martha Stewart’s One Bowl Chocolate Cake Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature before mixing; this helps create a smoother batter for your cake. Freshness Matters: Always check the freshness of your baking powder and baking soda. Outdated ingredients can result in a flat cake, so ensure they’re new for the best rise. Mixing Techniques: Don’t overmix your batter; just combine until smooth. Over-mixing can lead to a dense cake, which is not what we want for Martha Stewart’s One Bowl Chocolate Cake! Cooling Is Key: Allow the cakes to cool completely before frosting to prevent the frosting from melting. Patience will reward you with a beautifully layered cake. Frost with Care: When frosting, apply a crumb coat first (a thin layer to catch crumbs) before the final coat. This practice keeps your frosting smooth and free of unsightly bits. Slicing Tip: For perfect slices, use a hot knife (run under hot water) then wipe clean between cuts. This will keep those layers looking pristine and ready to impress. Storage Tips for Martha Stewart’s One Bowl Chocolate Cake Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. This keeps it moist and flavorful, making it a beautiful dessert to enjoy anytime. Fridge: If you prefer a cooler treat, refrigerate the cake for up to a week. Just be sure to cover it well to avoid drying out, as leftover slices can lose their delicious texture. Freezer: For longer storage, wrap the cake layers individually in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving for the best taste. Reheating: If you’ve got leftover cake, heat individual slices in the microwave for about 15-20 seconds. This brings the cake back to life and enhances the richness of its flavors! Martha Stewart’s One Bowl Chocolate Cake Recipe FAQs How do I choose the best cocoa powder for this cake? Absolutely! For the richest flavor, I recommend using high-quality Dutch-process cocoa powder. It has a smooth and deep chocolate flavor, making it preferable for baking. However, if you find yourself out of Dutch-process cocoa, unsweetened cocoa can be used as a substitute without sacrificing too much taste. What’s the best way to store leftover chocolate cake? Very simply, store your cake in an airtight container at room temperature for up to 3 days for optimal freshness. If you prefer a cooler treat, you could refrigerate it for up to a week, just make sure it’s well-covered to avoid drying out. Can I freeze Martha Stewart’s One Bowl Chocolate Cake? Absolutely! To freeze, wrap each cooled cake layer tightly in plastic wrap and then in aluminum foil. This double wrapping prevents freezer burn, allowing it to be stored for 2 to 3 months. When you’re ready to enjoy, simply thaw it in the fridge overnight for the best results. What should I do if my batter is too thick? If you find that the batter for your One Bowl Chocolate Cake is too thick, you can easily remedy this by adding a bit more liquid—like hot water or buttermilk—one tablespoon at a time until it reaches the desired consistency. Remember, a smooth batter is key for that tender crumb! Are there any dietary considerations I need to keep in mind? If you’re baking for someone with allergies, be cautious with ingredients like eggs, gluten, and dairy, which are present in this recipe. Instead, you can use an egg replacer and almond flour for gluten-free options. Vegan butter can replace the butter in the frosting for a dairy-free alternative. How can I enhance the flavor of my One Bowl Chocolate Cake? For an added depth in flavor, consider substituting hot water with brewed coffee—it intensifies the chocolate taste beautifully! You could also add chocolate chips into the batter for extra chunks of gooey chocolate goodness. Martha Stewart’s One Bowl Chocolate Cake Made Easy and Delicious Martha Stewart’s One Bowl Chocolate Cake offers a simple, delicious way to indulge in chocolate goodness while making cleanup a breeze. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 35 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake1.5 cups all-purpose flour Substitute with almond flour for a gluten-free option.1.5 cups sugar Reduce to 1 cup for a less sweet version.0.75 cups Dutch-process cocoa powder Use unsweetened cocoa in a pinch.0.75 tsp baking powder Check freshness for best results.0.75 tsp baking soda Avoid if allergic—use baking powder only.1.25 tsp kosher salt Try sea salt for a different nuance.2 large eggs Replace with egg replacer for a vegan option.0.75 cups low-fat buttermilk Mix milk with lemon juice as a substitute.0.75 cups hot water Brewed coffee can enhance richness.2 tsp vanilla extract Use vanilla bean paste as an alternative.6 tbsp vegetable oil Melted coconut oil can replace vegetable oil.For the Frosting2.5 cups powdered sugar Adjust to your taste preference.0.75 cups unsweetened cocoa Store-bought chocolate frosting works too.pinch salt Balances sweetness perfectly.6 oz cream cheese (cold) Sour cream can be used as a substitute.1.5 sticks softened butter Consider vegan butter for a dairy-free version.9 oz chocolate (melted) Any chopped dark chocolate can work. Equipment OvenMixing BowlWhiskcake pansspatulaWire Rack Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter and dusting with flour.In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and kosher salt. Whisk well to ensure no lumps.Add the wet ingredients: eggs, buttermilk, hot water, vanilla extract, and vegetable oil to the bowl. Mix until the batter is smooth, about 2-3 minutes.Divide the cake batter evenly between the prepared pans and spread out evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.Remove the cakes from the oven and let cool on a wire rack for about 10 minutes, then turn them out to cool completely.For the frosting, beat together the cold cream cheese and softened butter until creamy. Gradually mix in the powdered sugar and cocoa, then add melted chocolate.Once the cakes are cool, spread frosting on the top of one layer and stack the second layer on top, using more frosting to cover the top and sides.Serve immediately or store in the fridge for up to 3 days. Keep covered to maintain freshness. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 50mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 50mgIron: 2mg NotesFor the best results, use room temperature ingredients and check the freshness of your baking powder and baking soda. Allow cakes to cool completely before frosting. Tried this recipe?Let us know how it was!
