One Layer Chocolate Cake
A moist, rich chocolate cake with deep cocoa flavor, perfect for any celebration or casual treat, easily topped with creamy frosting for an indulgent dessert.
Ingredients
Instructions
- In a large mixer bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, shortening, and vanilla.
- Beat the mixture with an electric mixer on low speed until combined.
- Beat on medium speed for 2 minutes.
- Add the egg and beat for 2 minutes more.
- Pour into a greased and floured 9 x 1 1/2-inch round baking pan.
- Bake in a 350°F oven for 30 to 35 minutes or until a toothpick comes out clean.
- Cool on a wire rack for 10 minutes.
- Remove the cake from the pan.
- Cool thoroughly.
- Frost with No Cook Fudge Frosting.
Tips & Substitutions
For a richer chocolate flavor, consider adding an extra tablespoon of cocoa powder. If you don't have shortening, you can substitute it with an equal amount of unsalted butter. Make sure all ingredients are at room temperature for better mixing. If the cake domes in the center while baking, a gentle push down while it's cooling can help flatten it out for even frosting.
Serving Suggestions
This One Layer Chocolate Cake is delightful on its own but pairs beautifully with No Cook Fudge Frosting for an indulgent dessert. Consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It also makes a great base for layered desserts, so feel free to get creative with toppings and sides.
Storage & Reheating
Once completely cooled, store the chocolate cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw overnight in the refrigerator and bring to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of One Layer Chocolate Cake contains roughly 163 calories, with 3g protein, 34g carbohydrates, and 2g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 1812mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes a binding agent like xanthan gum, or add a little to the mix to achieve a similar texture. The results may vary slightly, so keep an eye on baking time.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can increase the cocoa powder to 1/3 cup or add chocolate chips to the batter. Additionally, using a high-quality cocoa powder can make a significant difference in taste. Don't forget to adjust the sugar slightly if you increase the cocoa.
What is the best way to frost this cake?
For optimal frosting, wait until the cake is completely cool before applying frosting. Use an offset spatula to spread the No Cook Fudge Frosting evenly on top. If desired, you can also add sprinkles or chopped nuts for texture and visual appeal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).