One Pan Double Chocolate Cake Recipe with Fluffy Chocolate Buttercream Frosting
When you have a BIG craving for dark chocolate and cake but a small (2-person) household like ours, the only solution is my One Pan Double Chocolate Cake Recipe, replete with a fluffy chocolate buttercream frosting. This quick and easy single-layer cake is flavored with both cocoa and melted chocolate, making it perfect for all my fellow chocoholics!
Servings: 8 Slices
Calories: 393kcal
Equipment
Ingredients
Dark Chocolate Cake
- ⅔ Cup All Purpose Flour
- ⅔ Cup Brown Sugar packed
- ½ Cup Cocoa Powder
- ⅔ tsp Baking Soda
- ⅓ teaspoon Baking Powder
- ½ tsp Salt
- ⅓ Cup Buttermilk
- 2 tablespoon Neutral Oil Grapeseed or Canola
- 1 Large Egg room temperature
- ¼ Cup Dark Chocolate melted & cooled
- ⅓ Cup Espresso or coffee
Dark Chocolate Buttercream
- ½ Cup Dark Chocolate Melted
- ½ Cup Unsalted Butter Room Temperature
- 1 Cup Powdered Sugar
- Sprinkles To Garnish
Instructions
Dark Chocolate Cake
- Preheat your oven to 350 degrees Fahrenheit.
- Whisk together the flour, brown sugar, cocoa powder, baking soda, baking powder and salt in a mixing bowl.⅔ Cup All Purpose Flour , ⅔ Cup Brown Sugar , ½ Cup Cocoa Powder , ⅔ teaspoon Baking Soda , ⅓ teaspoon Baking Powder, ½ teaspoon Salt
- In a separate bowl whisk together the buttermilk, oil, and egg until smooth. Pour the wet ingredients into the dry and mix until fully incorporated.⅓ Cup Buttermilk , 2 tablespoon Neutral Oil , 1 Large Egg
- Add the melted dark chocolate and coffee – then mix to combine.⅓ Cup Espresso, ¼ Cup Dark Chocolate
- Pour batter into a greased 8-inch cake pan and bake for 25-30 minutes. Make sure to check that the cake is fully baked by testing with a toothpick before removing it from the oven and allowing it to cool completely.
Dark Chocolate Buttercream
- In a mixing bowl, beat the butter on medium speed until smooth with the paddle attachment.½ Cup Unsalted Butter
- Add approximately half of the powdered sugar and beat again. Scrape the sides of the bowl and add the rest of the powdered sugar. Continue beating for a few minutes, scraping the sides as needed, until the mixture is smooth and creamy.1 Cup Powdered Sugar
- Finally, add the melted chocolate and continue beating until the frosting is thick and fluffy. Spread across the top of your cake, top with sprinkles, and enjoy!½ Cup Dark Chocolate , Sprinkles
Notes
Tips & Tricks
- Remember to preheat your oven before making your batter. Both baking soda and baking powder begin to react as soon as they touch liquid. If you wait too long before putting the cake in the oven, you’ll lose out on some of their lifting powers, resulting in a denser, chewier cake.
- Layered looks luscious. Just because the cake itself isn’t layered doesn’t mean your decorations can’t be. I added a couple of different layers of toppings, starting with some finely chopped dark chocolate sprinkled around the edge. Then I added some cacao nibs, crispearls, and sprinkles to finish.
- Don’t diss the microwave. While I’m all for using a double boiler when there is a lot of chocolate to be melted, there’s exactly zero shame in using the microwave for smaller amounts as are needed here. This is a SIMPLE recipe, after all! To microwave chocolate, use a heat-proof bowl and zap in 10 second increments, stirring between each, until the chocolate is 90% melted. Keep stirring after it is mostly melted - the chunks should eventually succumb to the heat of their surroundings.
Nutrition
Calories: 393kcal | Carbohydrates: 52g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 286mg | Potassium: 271mg | Fiber: 4g | Sugar: 37g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg
