If you’re a fan of chocolate cake that’s moist, with a tender crumb, plus great chocolate flavor; you need to stop what you’re doing, grab your ingredients and try this recipe for Yummy Chocolate Cake.
This Recipe is Sponsored by DeLallo. All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.
A one layer chocolate cake that bakes into the perfect dessert to top with a creme anglaise or your favorite frosting. The chocolate notes are enhanced with instant espresso, with a little hint of fruit preserves for added moisture and a flavor twist. This is truly one cake recipe you will want to make again and again.
To create this one bowl chocolate cake recipe, I partnered with DeLallo Foods to showcase their Instant Espresso Powder. An indispensable baking ingredient, heightening the rich chocolatey presence in baked goods without a distinct coffee flavor. I add espresso powder to all of my chocolate baking recipes for that little extra umph in the chocolate.
DeLallo’s Instant Espresso Powder is made from dark-roasted coffee beans that are brewed, dried and ground into a fine powder. When added to liquid the powder easily dissolves. For this recipe, I’ve added the espresso powder to hot water which blends into the cocoa powder for a nice silky smooth batter.
DeLallo’s instant espresso powder is not the same as actual espresso which is roasted beans that require brewing. This type of espresso is not instant and will not easily dissolve into baking ingredients.
A family owned business since 1950, DeLallo is a trusted, nationally recognized Italian and Mediterranean foods brand. Offering quality and consistency in their products for over 60 years. I love knowing that when I purchase ingredients from DeLAllo I’m receiving the best every time!
Chocolate Cake Ingredients
- All Purpose Flour and Rye Flour: I’ve added Organic Medium Rye Flour to this recipe for added robust flavor. Rye and chocolate are a great combo!
- Cocoa Powder: I tested this recipe with both regular cocoa powder and dutch processed cocoa powder. The regular cocoa powder adds a lovely chocolate tone, while the dutch processed adds a bit more bitterness to the batter. Each one requires a different measurement of leaveners which I note to in the recipe. Choose which one you like the best, either way, they’re both delicious!
- Sunflower Seed Oil: I prefer to use a neutral oil when baking with cocoa powder to add plenty of moisture to the final cake crumb.
- Granulated Sugar: This recipe uses natural granulated sugar for the perfect amount of sweetness.
- DeLAllo Instant Espresso Powder : Add 2 teaspoons of DeLallo instant espresso powder to a cup hot water for enhanced flavor.
- One Large Egg : For structure, leavening , and a little richness this cake calls for one room temperature large egg.
- Pure Vanilla Extract : Pretty sure I add a little vanilla flavoring to all of my cakes.
- Fruit Preserves : Another little twist to this recipe is the addition of fruit preserves. I prefer to add raspberry or blackberry as they pair nicely with chocolate. The preserves also give another boost in moisture to this super simple, but incredibly delicious chocolate cake.
Crème Anglaise Ingredients
- Egg Yolks: Use large eggs at room temperature.
- Heavy Cream and Whole Milk: Go full fat here, no skimping!
- Sugar: Granulated sugar all the way.
- Cloves: A little bit of ground cloves for a nice spice compliment to the chocolate.
- Pure Vanilla Extract: Of course we’re adding some vanilla to flavor the cream.
- Make the Creme Anglaise ahead of time and place it in the fridge to chill. Serve the creme anglaise warm or chilled drizzled over a slice of cake.
- Weigh both flours and the cocoa powder for exact measurements.
- Use one bowl to mix the cake batter and add the ingredients in order.
- Slowly pour in the hot espresso water as you stir the batter with a rubber spatula.
- Fold fruit preserves in as the last step before transferring the batter to a prepared cake pan.
- Bake the cake on the middle rack of the oven.
- Let the cake cool in the pan on a wire rack completely before removing.
HOW TO STORE Chocolate Cake
Like most everything I prefer to eat my desserts within the first two days of making them for the best flavor and texture. The cooled cake can be either sliced or kept whole and can stored at room temperature for 5-7 days in an air tight container. Wrap slices in freezer safe plastic wrap and freeze for up to 3 months freshness.
Chocolate Cake Batter
- 1 cup (125 grams) all purpose flour
- ½ cup (64 grams) medium rye flour
- ⅓ cup (30 grams) cocoa powder
- 1 cup (200 grams) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (120 grams) sunflower seed oil
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 2 teaspoons DeLallo Instant Espresso Powder
- 1 cup (240 grams) hot water (water at 200 F)
- ¼ cup raspberry preserves
- 4 large egg yolks room temperature
- ½ cup (100 grams) granulated sugar
- 1 cup (240 grams) heavy cream
- 1 cup (240 grams) whole milk
- 2 teaspoons pure vanilla extract
- ½ teaspoon ground cloves
Chocolate Cake Batter
- Preheat oven to 350 F (180 C) and prepare a 9 x 2 inch round cake pan with a non stick spray. Line the bottom of the cake pan with parchment paper.
- Place all purpose flour, rye flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl. Hand whick together to evenly distribute the ingedients.
- Pour in the sunflower seed oil, lightly beaten egg, and vanilla. Stir with a rubber spatula just to lightly mix in.
- Add the espresso powder to a cup of hot water and stir.
- Slowly pour the espresso mixture into the cake mixture while stirring with a rubber spatula. At first it may look very watery, but as you gently stir the ingredients will blend into a silky pourable cake batter. Scrape the bottom and side of bowl as needed.
- Add the fruit preserves by spooning the ¼ cup into 4 small dollups in the batter. Fold the preserves into the batter until incorparated.
- Transfer batter to prepared cake pan.
- Bake on middle oven rack for 30-35 minutes until a toothpick inserted into the center come sout with clean or with moist crumbs.
- Place cake pan on wire rack to completely cool before removing.
- Slice cake and serve with a drizzle of creme anglaise.
- Prepare a medium sized bowl by setting a metal seive ontop and set aside.
- In a medium saucepan, stir together the heavy cream, milk, vanilla and cloves. Cook over moderately low heat until small bubbles appear around the rim of the pan. About 4-5 minutes.
- In a medium bowl, whisk together the sugar and egg yolks just until combined.
- Carefully drizzle half of the hot cream mixrire a thin stream into the egg mixrture while whisking. Then pour the tempered egg mixture into the saucepan and cook over moderate heat. Stirr constantly with a wooden spoon, until the sauce has thickened slightly and coats the back of the spoon, another 4 to 5 minutes.
- Immediately strain the sauce through the seive into the prepared bowl. Serve warm on the cake or cover and refrigerate until chilled.