Make your favorite chocolate lover happy with the Best Ever One Bowl Chocolate Fluted Cake. Deliciously moist and intensely chocolatey, this cake works beautifully as a special Valentine’s Day treat, for birthday celebrations, or any other special occasion. A tempting dessert, the Best Ever One Bowl Chocolate Fluted Cake is the ultimate chocolate experience.
There’s so much to love about a fluted cake – they always look stunning and are surprisingly easy to make. This decadent chocolate version starts with an easy one-bowl recipe that produces a rich, fudgy cake topped a generous amount of dreamy chocolate frosting. Dress it up with vibrant strawberries or leave as-is. Either way, you’ve got a show-stopping dessert that’s perfect for head-over-heels chocolate lovers.
It’s easy to whip up this delicious and chocolaty Best Ever One Bowl Chocolate Fluted Cake. To get started, you’ll need a GoodCook Touch 5 QT Mixing Bowl, a GoodCook Gourmet Stainless Steel Spatula Spoon, and a GoodCook Silicone Whisk. And for the perfect form, you’ll need a GoodCook Nonstick Fluted Cake Pan, perfect for producing beautiful cakes every time. Are you ready to bake up this amazing chocolate treat?
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Best Ever One Bowl Chocolate Fluted Cake
Deliciously moist and intensely chocolatey, this cake is perfect as a special Valentine’s Day treat, for birthday celebrations, or any other special occasions.
FOR THE CAKE
- 2⁄3 cup cocoa powder
- 2 1⁄4 cups flour
- 2 cups sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 3⁄4 teaspoon salt
- 1 1⁄2 cups coffee
- 3 eggs
- 1 Tbsp vanilla
- 1 1⁄4 cups canola oil
- Nonstick baking spray
FOR THE FROSTING
- 1/2 cup butter, softened
- 1/2 cup cocoa or dark cocoa powder
- 1 teaspoon vanilla
- 1/4 cup milk
- 4 cups powdered sugar
- 2 Tbsp cocao nibs, mini chocolate chips or chocolate sprinkles
- 1 pint strawberries
Heat oven to 350°F.
Spray a GoodCook Fluted Cake Pan with nonstick baking spray.
In a large mixing bowl or stand mixer, add all ingredients. Whisk or mix until batter is smooth. Transfer to cake pan. Bake for about 50-60 minutes or until the center of the cake ring springs back when touched lightly. Remove and cool for at least 20 minutes before inverting pan. Cool completely before frosting.
In a large bowl or stand mixer, combine all frosting ingredients until smooth and fluffy. Frost cooled cake with frosting. Sprinkle with cacao nibs, if desired.
Decorate cake by filling center with strawberries, if desired.