Name: One-bowl Chocolate Cake with Raspberries
Prep time: 10 min
Total time: 55 min
Yield: makes 1 cake (12 slices or one 20 cm / 8-inch cake pan)
Cuisine: Slovenian
Ingredients: 280 g chocolate (10 oz) (50% - 60% cacao); 100 g butter (3.5 oz); 100 g sugar (3.5 oz); 50 g packed brown sugar (1.8 oz); 30 g all-purpose flour (1 oz); 80 g finely ground almonds (2.8 oz); 1 tbsp heavy cream or milk; 3 eggs; 1 tbsp rum or raspberry liqueur; 1 drop of rose water (optional); 1 tbsp Dutch Process Cocoa Powder; 150 g fresh raspberries (5.3) for decoration; 250 g whipping cream (8.8 oz) for decoration; 1/2 tsp vanilla paste for decoration

One-bowl Chocolate Cake with Raspberries

Rich, moist, deeply chocolatey and slightly nutty. Oh yes, this one layer chocolate cake recipe is simply the best. It’s made from scratch, in less than one hour. Sure, you need to place it in the fridge for a couple of hours to set, but that will only help the chocolate raspberry cake to set properly. The interior is creamy, soft and delicious and the exterior beautifully velvety from a thin layer of cocoa powder. This one-bowl cake is very satisfying, so we usually cut smaller slices, but if you are a big chocoholic, definitely go for larger slices. This is a very easy chocolate cake recipe that is perfect for beginner bakers since you only need one bowl and that’s it. Simple and delicious.

One-bowl chocolate cake recipe

This simple single layer chocolate cake is just fantastic. What we love most about is how easy it is to make it and how great it is for beginner bakers and for those more experienced too. It's an amazing chocolate fudge cake to make over the weekend. We especially love that it is:

decadent, deeply chocolatey and fudgy
moist, soft, delicious
slightly nutty which creates a wonderful contrast between the fudge and nutiness
served with rapsberries for some fruitiness, freshness, naturally sweetness
it's not too sweet
made in just one bowl
made in less than 1 hour
made for true chocoholics

How to make one-bowl chocolate cake

It couldn't be any easier. You only need one bowl and a cake pan. No electric mixer needed. There aren't that many ingredients, but they are all important. Try to use the best possible chocolate you can find. This chocolate raspberry cake is perfect for gatherings, or when you are simply having friends and/or family over and you want to serve something delicious and easy to make. It's a great cake to make one day ahead, since chilling time is needed. The process is truly simple:

Grease your cake pan
Melt chocolate, butter, sugar, salt
Combine all chocolate cake ingredients in one bowl
Pour the chocolate batter into your prepared cake pan
Bake
Place in the fridge to chill
Sprinkle with cocoa powder and serve with whipped cream and raspberries
Enjoy evert bite of this decadent chocolate dessert

What can I use instead of raspberries?

There are other options. You can use fresh blackberries, fresh strawberries or fresh blueberries. When berries aren't in season, simply serve the cake with vanilla-flavored whipped cream.

Can I freeze One-Bowl Chocolate Cake, how do I store it?

This one-bowl chocolate cake freezes really well. You can either store it in your fridge and keep it chilled for up to 4 days, or you can freeze it. Place your chocolate cake slices on a baking sheet or tray. Place in the freezer. Once the chocolate cake has frozen, transfer the slices to a freezer bag. You can keep it frozen for up to 2 months. Defrost by placing the slices on a plate and leaving them to slowly defrost on your kitchen counter or place them on a baking sheet and place in the preheated oven for about 5 - 10 minutes at 180 °C / 350 °F. Sprinkle with cocoa powder and serve.

More chocolate cakes you need to try

Sacher torte
Naked Dark Chocolate Cake with Cream Cheese (video)
Flourless Espresso Chocolate Cake (video)
Chocolate Cake with Blackberries

Ingredients

One-bowl Chocolate Cake with Raspberries

280 g chocolate (10 oz) (50% - 60% cacao)

100 g butter (3.5 oz)

100 g sugar (3.5 oz)

50 g packed brown sugar (1.8 oz)

30 g all-purpose flour (1 oz)

80 g finely ground almonds (2.8 oz)

1 tbsp heavy cream or milk

3 eggs

1 tbsp rum or raspberry liqueur

1 drop of rose water (optional)

1 tbsp Dutch Process Cocoa Powder

150 g fresh raspberries (5.3) for decoration

250 g whipping cream (8.8 oz) for decoration

1/2 tsp vanilla paste for decoration

Tools and equipment

20 cm / 8-inch springform cake pan

parchment paper

saucepan

bowl

wire whisk

spatula

aluminum foil

METHOD

prepare you cake pan

Preheat your oven to 170°C / 340°F. Grease a 20 cm / 8-inch springform cake pan. Brush the butter generously on the entire inside of the pan. Cut a piece of baking paper to fit the bottom of the pan and place it on the bottom of your greased cake pan.
chocolate mixture

Place a saucepan with about 1/2 cup of water over medium-low heat. Add chocolate, butter, sugar and 1/4 tsp of salt to a heat-proof bowl. Place the bowl over the saucepan with water and let the ingredients melt, stirring occasionally with a wire whisk. Remove from the heat and add brown sugar, all-purpose flour and ground almonds to the mixture. Stir to combine using a spatula. Add the heavy cream (or milk), eggs, rum and rose water (optional). Stir vigorously with a wire whisk or spatula until the mixture is shiny and smooth.
Bake

Pour the chocolate mixture into your prepared cake pan. Cover with aluminum foil (make sure the foil does not touch the food). Place in the preheated oven and bake for 45 - 50 minutes at 170°C / 340°F. Let the cake cool in the pan, then transfer it to a fridge for about 2 - 3 hours to set, then serve.
Serve

Whip your whipping cream with vanilla paste to soft peaks. Keep the whipped cream chilled until needed. Remove your single layer chocolate cake from the fridge 20 minutes before serving. Sprinkle with dutch process cocoa powder and serve with a generous dollop of whipped cream and a tablespoon of fresh raspberries. Keep your cake chilled in a fridge for up to 4 days.