The Perfect All In One Chocolate Cake Recipe for Sweet Cravings

Crafting an all in one chocolate cake brings pure joy to any home baker’s heart.

Sweet aromas will soon fill your kitchen with delightful warmth.

Mixing ingredients becomes a simple, stress-free adventure for chocolate enthusiasts.

Carefully measured components blend seamlessly into a smooth, rich batter.

Each step feels intuitive and straightforward, even for novice bakers.

Chocolate lovers can celebrate this foolproof dessert that promises incredible flavor with minimal effort.

Grab your whisk and let the delicious magic begin!

Why Mary Berry All In One Chocolate Cake Is a Treat

• Simplify Baking: One-bowl mixing technique eliminates complicated steps, making this chocolate cake a dream for beginner bakers seeking delicious results without stress.
• Crowd-Pleasing Dessert: Rich chocolate flavor and moist texture guarantee this cake will be the star at family gatherings, birthday parties, or casual weekend celebrations.
• Quick Preparation: Minimal ingredients and straightforward instructions mean you can go from pantry to oven in minutes, perfect for spontaneous baking moments.
• Versatile Treat: Adaptable recipe allows for easy customization with different frostings, fillings, or toppings to match any occasion or personal preference.

What You Need for Mary Berry All In One Chocolate Cake

• Sugar: A sweet ingredient that adds depth and caramelization to the chocolate cake.
• All-Purpose Flour: The main structure builder for the cake's texture.
• Cocoa Powder: Provides rich chocolate flavor and dark color to the cake.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the chocolate cake.

• Eggs: Binding agent that provides structure and richness to the cake.
• Milk: Adds moisture and helps create a tender crumb.
• Vegetable Oil: Ensures the cake remains moist and soft.
• Vanilla Extract: Adds depth and rounds out the chocolate flavor.

• Boiling Water: Helps to bloom the cocoa powder and create a smooth, thin batter that results in a moist cake.

How to Bake Mary Berry All In One Chocolate Cake

Step 1: Warm Up the Oven

Fire up your oven to a cozy 175°C (350°F). Grab two 9-inch cake pans and give them a quick spray with cooking oil, then dust with a light layer of flour to prevent sticking.

Step 2: Create the Dry Mixture

• Granulated sugar
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt

Blend these dry ingredients until they’re perfectly combined and lump-free.

Step 3: Mix in Wet Ingredients

• Eggs
• Milk
• Vegetable oil
• Vanilla extract

Grab your electric mixer and beat everything on medium speed for 2 minutes until the batter becomes smooth and well-incorporated.

Step 4: Add Liquid Magic

Pour in boiling water and stir gently. The batter will look super thin – don’t worry, this is exactly how it should be!

Step 5: Prepare for Baking

Evenly distribute the chocolate batter between the two prepared cake pans.

Step 6: Bake to Perfection

Slide the pans into the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick – it should come out clean when the cake is ready.

Step 7: Cool and Release

Let the cakes rest in their pans for 10 minutes. Then carefully turn them out onto cooling racks and allow them to cool completely before frosting or serving.

Tips for Mary Berry All In One Chocolate Cake Success

• Boost Moisture Magic: Add an extra splash of milk or sour cream to make the cake extra tender and rich.
• Perfect Cocoa Selection: Use high-quality Dutch-processed cocoa powder for deeper, more intense chocolate flavor.
• Water Temperature Trick: Ensure boiling water is precisely hot when mixing to activate chocolate's full depth and create a silky smooth batter.
• Prevent Sticking Solution: Line cake pans with parchment paper circles for guaranteed easy cake removal without breaking.
• Room Temperature Ingredients Hack: Let eggs and milk sit out 30 minutes before mixing to help ingredients blend more evenly and create a smoother texture.

Creative Twists on Mary Berry All In One Chocolate Cake

• Gluten-Free Chocolate Cake: Swap wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free baking powder to ensure complete dietary compatibility.
• Vegan Chocolate Delight: Replace eggs with mashed bananas or applesauce. Substitute dairy milk with almond or oat milk. Use coconut oil instead of traditional vegetable oil.
• Low-Sugar Chocolate Option: Use stevia or monk fruit sweetener instead of sugar. Reduce overall sweetness while maintaining rich chocolate flavor. Choose dark cocoa powder for deeper taste profile.
• Dairy-Free Chocolate Cake: Substitute milk with coconut milk or rice milk. Use vegetable oil or plant-based margarine. Ensure all ingredients are dairy-free certified.

Tasty Pairings for Mary Berry All In One Chocolate Cake

• Pair Decadent Chocolate with Complementary Flavors: Serve rich red wine like Cabernet Sauvignon or Port to enhance the chocolate's deep notes and provide a luxurious tasting experience.
• Refresh with Cool Beverage: Complement the cake's richness with cold milk or creamy cappuccino to balance the intense chocolate flavor and cleanse the palate.
• Match with Fruit Accents: Add raspberry coulis or fresh strawberries on the side to introduce a bright, tangy contrast that cuts through the cake's dense sweetness and adds visual appeal.
• Create Textural Contrast: Top with vanilla bean ice cream or whipped cream to introduce a light, creamy element that softens the cake's deep chocolate intensity and provides a delightful temperature variation.

Storage Instructions for Mary Berry All In One Chocolate Cake

• Store leftover cake in an airtight container, wrapped tightly with plastic wrap, for up to 5 days in the refrigerator. Keep cake away from strong-smelling foods to prevent flavor absorption.
• Slice cake before freezing, wrap each slice individually in plastic wrap, then place in a freezer-safe container. Frozen cake maintains quality for 2-3 months.
• Cover cake with a cake dome or loose plastic wrap at room temperature for 1-2 days, ensuring it stays moist and fresh.
• Warm refrigerated cake slices in microwave for 10-15 seconds, or bring to room temperature naturally for 30 minutes before serving for best texture and flavor.

Questions About Mary Berry All In One Chocolate Cake

• Why does the recipe call for boiling water?

The boiling water helps bloom the cocoa powder, intensifying the chocolate flavor and creating a more moist, tender cake texture.

• Can I use different types of cocoa powder?

Yes, both natural and Dutch-processed cocoa powder work well, but they may slightly alter the cake’s flavor and color.

• What if I don't have a stand mixer?

A hand mixer or even vigorous whisking by hand can work effectively to mix the cake batter thoroughly.

• How do I know the cake is perfectly baked?

Insert a toothpick into the center of the cake – if it comes out clean or with just a few moist crumbs, the cake is done.

All In One Chocolate Cake Recipe

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• Total Time: 40-45 minutes
• Yield: 8 1x

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Description

Chocolate lovers rejoice with this indulgent All in One Chocolate Cake that combines rich, velvety layers of pure cocoa bliss. Moist crumb and deep chocolate flavor promise a delightful dessert experience you’ll savor with every delectable bite.

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Ingredients

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Dry Ingredients:

• 1.75 cups all-purpose flour
• 0.75 cup unsweetened cocoa powder
• 2 cups white sugar
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt

Wet Ingredients:

• 2 large eggs
• 1 cup milk
• 0.5 cup vegetable oil
• 2 teaspoons vanilla extract

Liquid Ingredient:

• 1 cup boiling water

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Instructions

1. Prepare the oven environment by heating to 175°C (350°F) and prepare two 9-inch cake pans with grease and flour coating.
2. Combine dry ingredients in a large mixing bowl, whisking sugar, flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
3. Incorporate wet ingredients including eggs, milk, vegetable oil, and vanilla extract into the dry mixture, blending at medium speed for approximately 2 minutes until thoroughly combined.
4. Gently fold boiling water into the batter, stirring until the mixture becomes smooth and maintains a liquid consistency.
5. Evenly distribute the thin chocolate batter between the prepared cake pans, ensuring equal volume in each pan.
6. Place pans in preheated oven and bake for 30-35 minutes, monitoring doneness by inserting a toothpick into the center – it should emerge clean when cake is fully baked.
7. Allow cakes to rest in their pans for 10 minutes to stabilize structure, then carefully transfer to cooling racks to reach room temperature before further preparation.

Notes

• Use room temperature ingredients to ensure smooth batter mixing and even cake texture.
• Sift dry ingredients beforehand to eliminate lumps and create a lighter, more consistent cake.
• For gluten-free option, replace all-purpose flour with a 1:1 gluten-free baking blend to maintain cake’s structure and taste.
• Add a tablespoon of instant espresso powder to enhance chocolate’s deep, rich flavor without making the cake taste like coffee.

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 303
• Sugar: 32 g
• Sodium: 243 mg
• Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 37 mg