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Cake Recipes – How to Make Easy Chocolate Cake

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By Paul
· Updated recently · — min read · Leave a comment

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Get the top-rated recipe for One Bowl Chocolate Cake III at http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx

Watch how to make an easy, super-moist, and rich chocolate cake that takes almost no time to prepare. It all comes together in just one bowl, so it’s also a breeze to clean up.

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16 responses to “Cake Recipes – How to Make Easy Chocolate Cake”

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  1. Allrecipes

    Hi, Erana Bennett – Yes, to make a single cake, you will use half the
    amount of each ingredient. To make it easy to determine these amounts, open
    the recipe page (
    http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx) and
    find the line “Original recipe makes 3 pounds” (or whatever the finished
    amount is for the recipe). Just to the right of this line, click on “Change
    Servings.” This opens a new line with a box to change the number of
    servings. The recipe’s original amount automatically shows in the box; for
    this cake, it’s 24 servings. Type in “12” to indicate half the serving
    number, and then click on “Adjust Recipe” just to the right. All the
    ingredient amounts will immediately change to the new serving size. Enjoy
    the cake!

    Reply
  2. neal volsan

    hi this cake looks great! my question is can i use melted chockolate
    instead of cocoa powder?

    Reply
  3. Allrecipes

    Hi, Mad Bro – To answer your question about mixing the cake by hand instead
    of using a mixer, you are welcome to do this. The batter will seem thin so
    you might consider using a whisk too. Enjoy the recipe!

    Reply
  4. SamDM1

    2 cups of sugar?? That is crazy!

    Reply
  5. David Whyte

    You could of wrote the ingredients

    Reply
  6. Elie Nahra

    Nice job i really liked it
    It looks delicious i cant wait to try it but i have an important question
    Instead of the vegetable oil can i add olive oil or butter (melted butter) ?
    Thanks and keep up the great job 

    Reply
  7. Mostly Alana

    Hey! I made is cake! It turned out perfect! And delicious!

    Reply
  8. HaleyHope13

    Will this cake hold together good? I’m going to try to cover it with
    fondant.

    Reply
  9. Allrecipes

    Divide the batter evenly between two 9-inch cake pans, Catherine Kim. It
    doesn’t have to be exact. Eyeball it and if needed, scoop a little from one
    pan into the other so the batter is the same height in each pan.

    Reply
  10. Allrecipes

    Hi, Mystery Brown – Thanks for your question. To substitute self-rising
    flour for all-purpose flour, you’ll need to omit the baking powder and salt
    from the recipe—these ingredients are already included in self-rising
    flour. Let us know how it turns out.

    Reply
  11. Allrecipes

    We have lots of yummy chocolate frosting recipes on our site, Naureen Zaina
    Azizee. Check these out to find one that sounds good to you:
    http://allrecipes.com/Recipe/Creamy-Chocolate-Frosting/Detail.aspx
    http://allrecipes.com/Recipe/Chocolate-Fudge-Buttercream-Frosting/Detail.aspx
    http://allrecipes.com/Recipe/Chocolate-Butter-Creme-Frosting/Detail.aspx

    Reply
  12. Allrecipes

    You will find the ingredients of this cake (and any Allrecipes’ video
    recipe), temuulen Gereltod, by looking for the recipe link below the
    “Published on date” or opening the “Show More” box. But to save you time,
    here’s the link that you may open to see the complete list of ingredients:
    http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx. Happy
    baking!

    Reply
  13. Allrecipes

    Hi, Mavis d’souza – You may always open the recipe page to see ingredient
    details and the oven temperature by clicking the recipe link in the box at
    of the page. Here it is for this recipe:
    http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx (oh,
    yes: the Celsius temperature is 175 degrees C.

    Reply
  14. Allrecipes

    Thanks for your question, Thy Nguyễn. You may use baking powder to replace
    the baking soda. To use baking powder instead of baking soda, you need to
    use 3 times more baking powder. For example, if the recipe calls for 1
    teaspoon of baking soda, you will need to add 3 teaspoons of baking powder.
    Baking powder will have a slight effect on the taste of what you are
    making, but it won’t be significant.

    Reply
  15. Allrecipes

    Great question, Berny Jiotsop. If you use Nesquick powder, cut back on the
    amount of sugar because the powder already has sugar in it as an
    ingredient. Regular unsweetened cocoa powder will give a stronger
    chocolatey taste so maybe it’s worth running to the grocery store? 

    Reply
  16. Allrecipes

    Baking soda is important to help the cake rise, Gaby Gonzalez. If you don’t
    have any in your pantry, you may substitute baking powder. To use baking
    powder instead of baking soda, you’ll need to use 3 times more baking
    powder. For example, this recipe calls for 1-1/2 teaspoons of baking soda,
    so you will need to add 4-1/2 teaspoons of baking powder. Baking powder
    will have a slight effect on the taste of what you are making, but it won’t
    be significant. Enjoy the cake!

    Reply