One-Bowl Chocolate Cake with Salted Fudge Frosting Recipe
Introduction
This One-Bowl Chocolate Cake with Salted Fudge Frosting is a simple yet decadent dessert perfect for any occasion. With minimal cleanup and rich, indulgent flavors, it’s sure to become a favorite in your baking repertoire.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup milk
- 8 ounces semi-sweet chocolate
- 6 tablespoons unsalted butter
- ½ teaspoon sea salt (for frosting)
- ½ cup heavy cream (for frosting)
- 1 cup powdered sugar (for frosting)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, sift together the flour, cocoa powder, and sugar.
- Step 2: Add the eggs, vegetable oil, and milk to the dry ingredients. Mix everything thoroughly until you have a smooth batter.
- Step 3: Pour the batter evenly into a greased 9-inch round cake pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Step 4: While the cake bakes, prepare the salted fudge frosting. Heat the heavy cream in a saucepan until just simmering, then pour over chopped chocolate and butter in a bowl. Let sit for a minute, then stir until smooth.
- Step 5: Stir in powdered sugar and sea salt, mixing well until the frosting thickens slightly.
- Step 6: Once the cake has cooled completely, spread the salted fudge frosting evenly over the top. Allow the frosting to set before serving.
Tips & Variations
- For extra moistness, substitute half the milk with sour cream or yogurt.
- Add a teaspoon of espresso powder to the batter to enhance the chocolate flavor.
- Use dark chocolate instead of semi-sweet for a richer frosting.
- Top with chopped nuts or sea salt flakes to add texture and flavor contrast.
Storage
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring the cake to room temperature before serving for the best texture. Leftover cake freezes well for up to 3 months—wrap tightly and thaw overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the blend contains xanthan gum or add a teaspoon to help with texture.
How do I know when the cake is done baking?
Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Avoid overbaking as it can dry out the cake.
PrintOne-Bowl Chocolate Cake with Salted Fudge Frosting Recipe
This One-Bowl Chocolate Cake with Salted Fudge Frosting is a simple yet decadent dessert that combines rich chocolate flavor with a smooth, salty-sweet fudge frosting. Perfect for chocolate lovers looking for an easy-to-make, indulgent cake using minimal dishes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup whole milk
Salted Fudge Frosting Ingredients
- 6 oz semisweet chocolate, chopped
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1/4 teaspoon sea salt
Instructions
- Combine Cake Ingredients: In a large mixing bowl, sift together the flour and cocoa powder. Add the sugar, eggs, oil, and milk, then mix thoroughly until you have a smooth, homogeneous batter without lumps.
- Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased or parchment-lined 9-inch cake pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake is set.
- Prepare Salted Fudge Frosting: In a small saucepan over low heat, melt the butter and chopped chocolate together, stirring constantly until smooth. Remove from heat and stir in the heavy cream and sea salt until well combined. Allow the frosting to cool slightly to thicken.
- Frost the Cake: Once the cake has completely cooled, spread the salted fudge frosting evenly over the top using an offset spatula or knife. Let the frosting set before serving.
Notes
- Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
- You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For an extra touch, sprinkle some flaky sea salt on top of the frosting before it sets.
Keywords: chocolate cake, one-bowl cake, salted fudge frosting, easy chocolate cake, homemade chocolate cake, simple chocolate dessert
