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One-Bowl 'Wet' Chocolate Cake

An incredibly easy, one-bowl chocolate cake that turns out incredibly moist and fudgy, just like a brownie! Made with simple pantry staples and zero fuss.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: Baking, European
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 250 ml kefir or milk Room temperature
  • 3 large eggs Room temperature
  • 100-120 g sugar or sweetener About 1/2 cup
  • 200 g all-purpose flour About 1 1/2 cups
  • 30-40 g unsweetened cocoa powder About 1/3 cup
  • 60 ml vegetable oil About 1/4 cup
  • 8 g baking powder About 1.5 teaspoons
  • 1 pinch salt
  • 1 tsp vanilla extract To taste

Equipment

  • Large mixing bowl
  • Whisk
  • 9-inch baking pan
  • Sieve/Sifter

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
  2. In a large mixing bowl, whisk together the eggs and sugar for 1-2 minutes until pale and slightly frothy.
  3. Add the kefir (or milk), vegetable oil, and vanilla extract. Whisk gently until well combined.
  4. Place a sieve over the bowl and sift in the flour, cocoa powder, baking powder, and a pinch of salt to remove any cocoa lumps.
  5. Using a rubber spatula, gently fold the dry ingredients into the wet mixture just until no dry flour streaks remain. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 35-40 minutes. A toothpick inserted into the center should come out with moist crumbs, but no wet batter.
  8. Let the cake cool in the pan for 15-20 minutes before slicing. Serve warm or at room temperature.

Notes

Kefir is highly recommended as it makes the cake incredibly tender and moist due to its acidity. If using milk, you can add 1 teaspoon of white vinegar to it and let it sit for 5 minutes before using.