The Ultimate All In One Chocolate Cake Recipe for Sweet Bliss

Crafting an all in one chocolate cake brings pure delight to any baker’s kitchen.

Mixing ingredients becomes wonderfully simple with this foolproof method.

Smooth chocolate batter promises incredible richness in every single slice.

Bakers love how effortlessly this recipe comes together without complicated steps.

Minimal equipment and straightforward techniques mean anyone can create a decadent dessert.

Pantry staples combine magically to produce a moist, tender treat that impresses everyone.

Let’s whip up something deliciously memorable that will have everyone asking for seconds.

What Goes Well With Delia Smith All In One Chocolate Cake

• Pair with Rich Red Wine: Select a full-bodied Cabernet Sauvignon or Merlot to complement the deep chocolate flavors, enhancing the cake's richness and creating a luxurious dessert experience.
• Serve with Vanilla Bean Ice Cream: Scoop creamy vanilla bean ice cream alongside the cake to provide a cool, smooth contrast against the warm chocolate intensity, balancing sweetness and temperature.
• Match with Espresso or Strong Coffee: Brew a robust espresso or dark roast coffee to highlight the cake's chocolate notes, creating a classic Italian-style dessert pairing that brings out subtle cocoa undertones.
• Accompany with Fresh Berries: Garnish with fresh raspberries or strawberries to add a tart, bright element that cuts through the cake's richness and provides a refreshing palate cleanser.

Storage Tips For Delia Smith All In One Chocolate Cake

• Store leftover cake in an airtight container for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and maintain moisture.
• Slice cake before freezing. Wrap individual pieces in plastic wrap, then place in freezer bag. Keeps well for 2-3 months. Label with date.
• Keep covered cake plate at room temperature for 1-2 days. Place plastic wrap or cake dome over top to protect from air exposure.
• Warm refrigerated cake slices in microwave for 10-15 seconds. For frozen cake, thaw at room temperature for 30-45 minutes before serving. Avoid overheating to prevent dryness.

Delia Smith All In One Chocolate Cake Q&A

• Why does the recipe call for boiling water?

Boiling water helps activate the cocoa powder, creating a richer chocolate flavor and making the cake incredibly moist and tender.

• Can I substitute ingredients in this recipe?

Yes, you can replace milk with buttermilk for extra richness, and vegetable oil can be swapped with melted butter or applesauce for different textures.

• Why is the batter so thin?

The thin batter is normal and intentional. It helps create a super moist, soft cake texture that melts in your mouth and ensures even baking.

• What makes this cake different from other chocolate cake recipes?

This recipe is a one-bowl method, which means less cleanup and faster preparation compared to traditional chocolate cake recipes that require multiple mixing steps.

Why Delia Smith All In One Chocolate Cake Is So Easy

• Simplify Baking: This chocolate cake recipe combines all ingredients in one bowl, eliminating complex mixing steps and reducing kitchen cleanup.
• Perfect for Every Skill Level: Beginners and experienced bakers can create a delicious chocolate cake with straightforward instructions and minimal technique required.
• Crowd-Pleasing Dessert: Versatile recipe works beautifully for birthdays, potlucks, family gatherings, or just satisfying a chocolate craving with its rich, moist texture.
• Quick Preparation Magic: With basic pantry ingredients and simple mixing method, you can have a delectable homemade chocolate cake ready in under an hour.

What You’ll Need For Delia Smith All In One Chocolate Cake

• All-Purpose Flour: A staple ingredient that provides structure and helps bind the cake together.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the cake.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Eggs: Provide moisture, richness, and help bind the ingredients.
• Milk: Adds moisture and contributes to the cake's tender crumb.
• Vegetable Oil: Ensures a moist cake and helps create a soft texture.
• Vanilla Extract: Adds depth and enhances the chocolate flavor.

• Boiling Water: Creates a thin batter and helps activate the cocoa powder, intensifying the chocolate flavor.

How To Bake Delia Smith All In One Chocolate Cake

Step 1: Fire Up the Oven

Crank your oven to a toasty 350°F (180°C). Grab two 9-inch cake pans and give them a generous coating of grease, then line the bottoms with parchment paper for easy release.

Step 2: Blend Dry Ingredients

• Granulated sugar
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt

Whisk these dry ingredients until they’re perfectly combined and look like a chocolatey dream.

Step 3: Create Liquid Magic

Crack in the eggs, pour in the milk, vegetable oil, and splash of vanilla extract. Grab your electric mixer and beat everything together for a full 2 minutes. The mixture should become super smooth and glossy.

Step 4: Add Liquid Surprise

Slowly pour in boiling water while gently stirring. Don’t worry if the batter looks thin – this is exactly what you want! The water helps create an incredibly moist chocolate cake.

Step 5: Bake to Perfection

Divide the batter evenly between your prepared pans. Slide them into the preheated oven and bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.

Step 6: Cool and Settle

Let the cakes rest in their pans for 10 minutes. Then carefully transfer them to a wire rack to cool completely. Patience is key here – no frosting until they’re totally cool!

Step 7: Decorate and Devour

Once cooled, frost your cake with your favorite chocolate frosting. Stack the layers, spread that frosting generously, and get ready to enjoy a slice of chocolate heaven!

Top Tips For Delia Smith All In One Chocolate Cake

• Boost Moisture Magic: Add an extra splash of milk or replace water with strong coffee to intensify the chocolate flavor and keep the cake incredibly moist.
• Perfect Mixing Technique: Use an electric mixer on medium speed for exactly 2 minutes to ensure smooth batter without overmixing, which can make the cake tough.
• Temperature Precision: Let ingredients like eggs and milk sit at room temperature before mixing to help them blend more evenly and create a better cake texture.
• Check Doneness Smartly: Insert a toothpick in the center – if it comes out with just a few moist crumbs, the cake is perfectly baked, preventing dry edges.
• Make It Gluten-Free: Swap regular flour with a 1:1 gluten-free baking blend to accommodate those with wheat sensitivities without compromising the cake's rich taste.

New Twists On Delia Smith All In One Chocolate Cake

• Gluten-Free Chocolate Cake: Replace wheat flour with almond flour or gluten-free blend for those with wheat sensitivities.
• Vegan Chocolate Delight: Swap eggs with mashed bananas or flax eggs, use plant-based milk, and dairy-free chocolate for a completely plant-based version.
• Low-Sugar Chocolate Option: Substitute sugar with stevia or monk fruit sweetener, reducing overall calorie and sugar content while maintaining rich chocolate flavor.
• Dairy-Free Chocolate Cake: Use coconut milk instead of regular milk, and select dairy-free chocolate for lactose-intolerant individuals or those avoiding dairy products.

All In One Chocolate Cake Recipe

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4.7 from 37 reviews

• Total Time: 40-45 minutes
• Yield: 8 1x

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Description

Indulgent “All in One Chocolate Cake” promises rich, velvety chocolate bliss straight from classic baking traditions. Chocolate enthusiasts will savor each moist, decadent slice that delivers pure comfort with minimal kitchen effort.

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Ingredients

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Cake Ingredients:

• 2 cups (400 g / 14.11 ounces) sugar
• 1 3/4 cups (227 g / 8 ounces) all-purpose flour
• 3/4 cup (63 g / 2.22 ounces) unsweetened cocoa powder (natural)

Leavening and Seasoning Ingredients:

• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt

Wet Ingredients:

• 2 large eggs
• 1 cup (240 milliliters / 8 fluid ounces) milk
• 1/2 cup (120 milliliters / 4 fluid ounces) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240 milliliters / 8 fluid ounces) boiling water

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Instructions

1. Thoroughly combine dry ingredients – sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
2. Incorporate eggs, milk, vegetable oil, and vanilla extract into the dry mixture, whisking vigorously for approximately 2 minutes until achieving a smooth, homogeneous consistency.
3. Gradually introduce boiling water into the batter, stirring gently – the mixture will naturally become thinner and more liquid.
4. Evenly distribute the chocolate batter between two prepared 9-inch cake pans, ensuring balanced coverage.
5. Place pans in a preheated 350°F (180°C) oven and bake for 30-35 minutes, monitoring until a toothpick inserted into the center emerges clean.
6. Allow cakes to rest in their pans for 10 minutes, enabling them to set and cool slightly.
7. Carefully transfer cake layers onto a wire cooling rack, permitting them to reach complete room temperature.
8. Once fully cooled, apply preferred frosting and assemble the cake layers, creating a delectable chocolate dessert ready for serving.

Notes

• Use room temperature ingredients to ensure smooth, even mixing without lumps.
• Add boiling water carefully to create a light, moist chocolate cake texture without compromising batter consistency.
• Check cake doneness by inserting a toothpick in the center; it should come out clean with minimal crumbs.
• Adapt for gluten-free diets by substituting regular flour with almond or gluten-free flour blend, maintaining the same measurements.

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 371 kcal
• Sugar: 50 g
• Sodium: 243 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 37 mg