Single Layer Chocolate Cake Recipe (8-Inch, One Bowl)
*This post may contain Amazon Associate Affiliate links. Read more »
This Single Layer Chocolate Cake is the easiest one-bowl chocolate cake you’ll ever make! Soft, moist, and rich in chocolate flavor, it’s perfect for any occasion. Whether you’re baking for a birthday, afternoon tea, or just because you’re craving chocolate, this 8-inch cake comes together effortlessly, no mixer required!
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“This chocolate cake was absolutely perfect! So moist and rich, and the ganache took it to the next level. It was easy to make, and my whole family loved it. Will definitely be baking this again!” – Emily
This Chocolate Cake is Simply Perfect.
I love how easy and foolproof this chocolate cake is. It’s light yet rich, with deep chocolate flavor in every bite. The texture is soft, fluffy, and stays moist for days!
It’s my go-to recipe for a simple, single-layer cake because it’s incredibly versatile. You can frost it with ganache, buttercream, or leave it plain with a dusting of powdered sugar. Plus, it’s easy to slice and store, making it great for meal prep, parties, or everyday baking.
If you’ve been looking for the perfect 8-inch chocolate cake recipe, this is it! Sam x
Why You’ll Love This Chocolate Cake Recipe
✔️ One-Bowl Recipe – Minimal prep, easy cleanup.
✔️ 8-Inch Cake – Perfect size for small gatherings.
✔️ Moist & Rich – Made with oil for a soft, tender crumb.
✔️ Customizable – Enjoy as is, or add your favorite frosting!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this chocolate cake recipe!
Must Have Tools
For making the perfect recipe, it’s essential to have these Amazon affiliate tools at your disposal.
How many slices can you get from an 8-inch cake?
An 8-inch cake typically yields 8-12 slices, depending on how you cut it. If serving at a party, cutting smaller slices ensures more servings. For a cozy family dessert, enjoy thicker, more indulgent slices. If layering, thinner slices work best to keep portions manageable.
What’s the best way to ensure the cake is moist?
✔️ Use oil instead of butter – It keeps the cake soft and moist for days.
✔️ Don’t overbake – Start checking at 25 minutes with a toothpick; it should come out with a few moist crumbs.
✔️ Store properly – Keep the cake in an airtight container at room temperature or refrigerate for longer freshness.
What other frosting can I add besides chocolate ganache?
If you’re looking for alternatives to chocolate ganache, consider giving these a try:
- Chocolate Buttercream – Classic and rich.
- Cream Cheese Frosting – Adds a subtle tangy contrast.
- Whipped Cream – Light, fluffy, and not too sweet.
- Powdered Sugar Dusting – Simple and elegant.
Is this chocolate cake suitable for layering?
Yes! Simply double the recipe and divide the batter between two 8-inch cake pans. Since thinner layers may bake faster, start checking for doneness a few minutes earlier.
Once cooled, layer with your favorite frosting, chocolate ganache, buttercream, or whipped cream all work beautifully. For stability, chill the layers before assembling to prevent sliding. You can also add a filling between layers, like chocolate mousse, caramel, or raspberry jam, for extra flavor!
How to store chocolate cake
- Store your chocolate cake in an airtight container, at room temperature, for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh from humid temperatures.
- Freeze this basic chocolate cake by allowing it to completely cool after baking. Do not add the chocolate ganache frosting. Wrap it tightly in plastic wrap and then wrap it again in tinfoil. Freeze it for up to 3 months.
- To defrost your cake, remove it from the freezer and place it in your refrigerator, it’s wrapped up, for a full 24 hours to slowly thaw.
Best chocolate cake recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Single Layer Chocolate Cake Recipe (8-Inch, One Bowl)
Ingredients
Method
- Preheat Oven: Preheat your oven to 180ºC (356ºF). Line a round 8-inch baking pan with parchment paper. Alternatively, for non-stick pans, liberally grease with butter and dust with a light layer of cocoa for smooth cake sides.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together flour, cocoa, baking powder, coffee, and salt until well combined. Set aside.1 cup (150g) all-purpose flour,, 1/2 cup unsweetened cocoa powder, 2 tsp baking powder, 1 tsp instant coffee powder, 1/4 tsp salt
- Cream Butter and Sugar: In a large mixing bowl, using electric hand beaters or a stand mixer with the paddle attached, cream the softened butter and sugar until pale and creamy, about 2 minutes, scraping down the sides as needed.125 g unsalted butter,, 3/4 cup superfine sugar / caster sugar
- Add Eggs: Beat in eggs one at a time, incorporating each for 10 seconds, ensuring to scrape down the sides after each addition.2 large eggs,
- Incorporate Liquids: Pour in the milk, oil, and vanilla. Beat for 15 seconds until well combined, scraping the bowl's sides again.1/2 cup whole milk,, 1/4 cup extra virgin olive oil, 1 tsp vanilla extract
- Combine Dry and Wet Ingredients: Add half of the dry ingredients mixture, beating just until combined. Add the remaining dry ingredients and mix until just incorporated, being careful not to over-beat. Gently fold in any remaining flour or cocoa visible using a spatula.
- Prepare for Baking: Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake the Cake: Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean and the cake is golden all over.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Prepare Chocolate: Break the chocolate into squares and place it into a small heat-proof bowl. Set aside.200 g plain dark chocolate block,
- Warm Cream: Pour cream into a small saucepan and gently warm over low heat until it is warm and steam starts to come off the surface. Small bubbles should appear around the edges, but do not let it come to a boil. Remove from the heat.200 ml heavy cream / thickened cream,
- Combine Chocolate and Cream: Pour the warm cream over the chocolate and let it sit for 2 minutes.
- Mix Ganache: Gently stir the chocolate and cream together until well combined and smooth.
- Thicken Ganache: Set the ganache aside at room temperature for about 30 minutes until it thickens up to a spreading consistency. Alternatively, refrigerate it to speed up the process, but monitor closely to prevent it from solidifying too quickly.
- Frost Cake: Spread the ganache over the cooled cake and allow it to set.
- Serve: Once the ganache has set, slice the cake into triangles. Enjoy!
Nutrition
Notes
- Store your chocolate cake in an airtight container, at room temperature, for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh from humid temperatures.
- Freeze this basic chocolate cake by allowing it to completely cool after baking. Do not add the chocolate ganache frosting. Wrap it tightly in plastic wrap and then wrap it again in tinfoil. Freeze it for up to 3 months.
- To defrost your cake, remove it from the freezer and place it in your refrigerator, it’s wrapped up, for a full 24 hours to slowly thaw.
Tried this recipe?
Let us know how it was!
can canola oil be used instead of olive oil
Hi Deb, yes you can use canola oil instead of the olive oil for this chocolate cake. Enjoy, Sam 🙂
This cake sounds simple and delicious! I don’t have coffee powder though, what can I use instead?
Hi Sonray, I’m glad to hear that you’re interested in trying the chocolate cake! If you don’t have coffee powder on hand, no worries at all. You can simply omit it without any major impact on the overall flavor of the cake. Alternatively, adding an extra teaspoon of vanilla extract can enhance the cake’s depth of flavor in a different but equally delightful way. Both options work well, so feel free to choose based on what you have available. Happy baking, and I hope you enjoy the cake! Kindest, Sam 🙂
I was looking for an 8” chocolate cake to try with my air fryer. This was perfect. Delicious, moist and perfect size cake for me and my husband. I didn’t cook as long as stated because the very center was browning & toothpick test was good. When my air fryer beeped half way through I rotated the pan a quarter and it cooked very evenly. I made a caramel buttercream icing and it was very tasty with this cake. I’m also going to try the vanilla cake with the caramel buttercream icing – I’m sure it will be delicious as well.