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Martha Stewart’s One Bowl Chocolate Cake

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 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 Frosting
  • 2.5 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

  • Oven
  • Mixing Bowl
  • Whisk
  • cake pans
  • spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter and dusting with flour.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the cakes from the oven and let cool on a wire rack for about 10 minutes, then turn them out to cool completely.
  6. 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.
  7. 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.
  8. 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

Notes

For 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.

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