A one layer chocolate cake like this is made in just one bowl so it’s perfect to whip up for any occasion.

This chocolate cake is rich in flavour but not too sweet plus it’s so simple to make!

I love this dark chocolate cake anytime of year: beautiful for Valentine’s Day; divine in the Winter season or for a holiday dessert; lovely for a birthday; or, try it in the summer season topped with fresh berries.

We all need a homemade chocolate cake in our recipe repertoire and I am telling you this is the one!

Why you’ll love this dark chocolate cake

• Made in just one bowl, this cake comes together so easily
• It’s delicious anytime of year!
• No electric mixer is require.
• It’s a moist chocolate cake that will become a household favourite!

Ingredients Needed to make this homemade chocolate cake

Dark chocolate: Use 70-75% dark chocolate for the best tasting results! (You can use a dark chocolate bar OR dark chocolate baking squares).

Sugar, eggs and vanilla extract: Balance out the dark chocolate flavour.

Butter: All cakes need butter!

Greek yogurt & avocado or canola oil: A full fat Greek yogurt helps keep this cake very moist.

Dry ingredients: All purpose flour, cocoa powder, baking powder and salt.

For the frosting: Hot water, butter, cocoa powder and icing sugar make the silkiest smooth light frosting.

Most of the ingredients are basic baking or pantry items, you might just need to grab some dark chocolate to make this decadent cake.

Step by Step Process to make this one-bowl dark chocolate cake

Step 1: Preheat the oven to 350F. Butter or spray a 9-10 inch cake pan & line with parchment paper *important so cake can be removed easily*.

Step 2: In a small bowl whisk together cocoa powder, baking powder, flour & salt; set aside.

Step 3: Put butter & dark chocolate in a small pot. Heat over medium low heat, stirring until smooth.

Step 4: Transfer the melted chocolate mixture into a large mixing bowl; let cool for 5 minutes. Whisk in oil, sugar, vanilla extract & greek yogurt until combined.

Step 5: Add eggs & mix well.

Step 6: Add dry ingredients into the bowl & whisk until smooth.

Step 7: Pour it into the prepared cake pan & bake 40-50 minutes or until a toothpick inserted to the center comes out clean.

Step 8: Allow the cake to cool in the pan fully before removing from the pan to a cooling rack.

Step 9: When the cake is completely cool, make the frosting and ice just the top of the cake using a swirling pattern.

Print

One-Bowl Dark Chocolate Cake

A perfectly decadent, easy to make dark chocolate cake that is wonderful for any occasion. It's the best homemade chocolate cake you'll make!

Course Dessert

Cuisine American

Keyword chocolate cake

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 -12

Author Jess

Ingredients

• 125g 70-75% dark chocolate 
• 1/2 cup unsalted butter
• 1 1/4 cup granulated sugar
• 1/4 cup neutral oil like avocado or canola oil
• 2 eggs
• 1 tsp vanilla extract
• 1 cup full fat plain Greek yogurt
• 3 tbsp cocoa powder
• 1 tsp baking powder
• 1 cup all purpose flour
• 1/2 tsp salt

For the chocolate frosting

• 2 tbsp hot water
• 1 tbsp butter
• 3 tbsp cocoa powder
• 1 cup icing sugar
• pinch salt  

Instructions

• Preheat the oven to 350F. Butter or spray a 9-10 inch cake pan & line with parchment paper *lining the pan is important so cake can be removed easily*.
• In a small bowl whisk together cocoa powder, baking powder, flour & salt; set aside.
• Put butter & dark chocolate in a small pot. Heat over medium low heat, stirring until smooth.
• Transfer the melted chocolate mixture into a large mixing bowl; let cool for 5 minutes. Whisk in oil, sugar, vanilla extract & greek yogurt until combined.
• Add eggs & mix well.
• Add dry ingredients into the bowl & whisk until smooth.
• Pour it into the prepared cake pan & bake 40-50 minutes or until a toothpick inserted to the center comes out clean.
• Allow the cake to cool in the pan fully before removing from the pan to a cooling rack.
• When the cake is completely cool, make the frosting and ice just the top of the cake using a swirling pattern.

Notes

• While the frosting is divine, if you want a super simple cake just skip the icing and top the cake with whipped cream and fresh berries.
• If you want to make this cake ahead of time, once completely cooled after it bakes, wrap tightly in foil or plastic wrap and store at room temperature. When ready, unwrap the cake, frost it and serve.
• Once frosted, cover the cake with a 'cake keeper' or an overturned large bowl - this will help keep out dust etc. You can store this cake for 3 days at room temperature.

Expert tips for making this one layer chocolate cake recipe

• Make sure to use 70-75% dark chocolate; it will give the best flavour for this cake!
• The frosting for this recipe is very light and is meant to only cover the top of the cake; if you’d like more, simply double the frosting recipe.
• While the frosting is divine, if you want a super simple cake just skip the icing and top the cake with whipped cream and fresh berries.

FAQ

Can I make this cake ahead of time?
YES! Make it a day ahead and once completely cooled after it bakes, wrap tightly in foil or plastic wrap and store at room temperature. When ready, unwrap the cake, frost it and serve.

How should I store this cake?
Once frosted, cover the cake with a ‘cake keeper’ or an overturned large bowl – this will help keep out dust etc. You can store this cake for 3 days at room temperature.

Can I use milk or semi-sweet chocolate in this recipe?
The recipe is created using dark chocolate so it has not been tested using another type. Some semi-sweet chocolate however can have a higher percentage, up to about 65% so it might work.

And you cannot go wrong pairing this dark chocolate cake with a glass of wine! This recipe was originally created for it’s perfect wine pairing, Hello Someday Wine Syrah.

More delicious desserts from the blog:

The Best Fudgy Chocolate Brownie Cookies

Coconut Carrot Cake with Cream Cheese Frosting

Chewy Chocolate Pretzel Bars

Until the next cooking adventure,
Jess

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