One-Bowl Chocolate Cake with Fudge Frosting
A moist, deeply chocolatey 9x13 snack cake mixed in one bowl, with hot coffee in the batter and a fluffy cocoa frosting spread right in the pan.
Chef's note The coffee doesn't make it taste like coffee; it makes it taste more like chocolate. Use hot water if you'd rather.
Chef's note The coffee doesn't make it taste like coffee; it makes it taste more like chocolate. Use hot water if you'd rather. The very thin batter is what keeps this cake moist for days.
Ingredients
- 2 cups all-purpose flour 240 g
- 2 cups granulated sugar 400 g
- ¾ cup unsweetened cocoa powder 65 g
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 1 cup buttermilk 240 g
- ½ cup neutral oil 100 g
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot brewed coffee or hot water 240 g
- ½ cup unsalted butter 1 stick (113 g), softened
- 2½ cups powdered sugar 300 g
- ½ cup unsweetened cocoa powder 45 g
- ¼ cup milk 60 g
- 1 tsp vanilla extract
- 1 pinch fine salt
Steps
Heat the oven to 350°F. Grease a 9x13-inch pan and line the bottom with parchment.
In a large bowl, whisk 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 tsp baking soda, 1 tsp baking powder and 1 tsp fine salt until no lumps of cocoa remain.
Add 1 cup buttermilk, ½ cup neutral oil, 2 large eggs and 2 tsp vanilla extract, and whisk until smooth. Slowly whisk in 1 cup hot brewed coffee or hot water. The batter will be very thin; that's right.
Pour into the pan and bake 30 to 35 minutes, until the center springs back and a toothpick comes out with a few moist crumbs. Cool completely in the pan, about 1 hour.
Beat ½ cup unsalted butter until creamy. Add 2½ cups powdered sugar, ½ cup unsweetened cocoa powder, ¼ cup milk, 1 tsp vanilla extract and 1 pinch fine salt, and beat on low, then medium, until fluffy, about 2 minutes. Add a little more milk if it's too stiff to spread.
Spread the frosting over the cooled cake right in the pan and cut into squares.
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