Name: One Bowl Chocolate Cake with Salted Chocolate Fudge Frosting Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup Bob’s Red Mill Organic All-Purpose Unbleached White Flour; 1/3 cup + 1 tablespoon unsweetened natural cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 cup granulated sugar; 1 tablespoon vanilla extract; 1/2 cup vegetable oil; 1/2 cup buttermilk; 1/3 cup strongly brewed hot coffee; 1/2 cup unsalted butter, softened to room temperature; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons heavy cream; 4 ounces dark chocolate, chopped, melted, and cooled; 1/2 teaspoon flaky sea salt; Sprinkles, if desired; Flaky sea salt

Ingredients

1 cup Bob’s Red Mill Organic All-Purpose Unbleached White Flour

1/3 cup + 1 tablespoon unsweetened natural cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup granulated sugar

1 tablespoon vanilla extract

1/2 cup vegetable oil

1/2 cup buttermilk

1/3 cup strongly brewed hot coffee

For the salted chocolate fudge frosting:

1/2 cup unsalted butter, softened to room temperature

2 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons heavy cream

4 ounces dark chocolate, chopped, melted, and cooled

1/2 teaspoon flaky sea salt

For decorating:

Sprinkles, if desired

Flaky sea salt

Instructions

Step 1: Preheat your oven to 350℉. Line an 8×8 inch square baking dish with parchment paper, then spray it generously with nonstick spray. Set aside.

Step 2: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Step 3: Add the eggs, sugar, vanilla extract, vegetable oil, and buttermilk to the dry ingredients. Whisk until the mixture is smooth and uniform.

Step 4: Slowly pour in the hot coffee while whisking continuously, until the batter becomes smooth and pourable.

Step 5: Pour the batter into the prepared baking dish and bake for 30-35 minutes. The cake is done when the center is set and a toothpick inserted comes out clean.

Step 6: Allow the cake to cool in the pan for 30 minutes. Then carefully remove it from the pan using the parchment paper and transfer to a cooling rack to cool completely.

Step 7: To make the frosting, place the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high for 2-3 minutes until light and fluffy.

Step 8: Reduce mixer speed to medium and gradually add powdered sugar. Once combined, increase speed back to medium-high and beat for another 1-2 minutes.

Step 9: Add vanilla extract and heavy cream, beating for 30 seconds. Turn off the mixer and add the melted, cooled chocolate.

Step 10: Beat again on medium-high speed for 1-2 minutes until fully incorporated, scraping down the bowl as needed. Add flaky sea salt and beat for 30 seconds to combine.

Step 11: Spread the frosting over the cooled cake using an offset spatula. Create swoops if desired, then decorate with sprinkles and a sprinkle of flaky sea salt.

Step 12: Cut into squares and serve. Enjoy your decadent, homemade chocolate cake!

Tips & Variations

Use strong brewed coffee to intensify the chocolate flavor without making the cake taste like coffee.

For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a teaspoon of lemon juice and use a dairy-free butter alternative for the frosting.

If you prefer a less sweet frosting, reduce the powdered sugar by 1/4 cup and adjust cream to achieve desired consistency.

Add a pinch of cinnamon or chili powder to the batter for a subtle spicy twist.

FAQs

Can I make this cake without coffee?

Yes, you can substitute the coffee with hot water or hot milk, but the coffee enhances the chocolate flavor significantly, so it’s recommended if possible.

How do I know when the cake is done baking?

The cake is ready when the center is set, no longer jiggly, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.