What if I told you that the best chocolate cake you’ll ever eat doesn’t require fancy ingredients, a stand mixer, or hours of effort? Shocking, right?
But here’s the truth: with one bowl, one tin, and a few pantry staples, you can whip up a moist, rich, bakery-worthy chocolate cake in your own kitchen—no culinary school required. And the kicker? It’s layered with a mascarpone cream cheese filling and drizzled with dreamy chocolate ganache that literally drips with decadence. This isn’t just cake. It’s an experience. Get ready to ditch store-bought and impress your friends with something that tastes like it took all day… but didn’t.
WATCH VIDEO FIRST
How One Simple Recipe Changed My Chocolate Cake Game Forever
I’ve baked my fair share of chocolate cakes—some dry, some overly sweet, some that required so many bowls and steps I questioned my life choices halfway through. But then I stumbled on Rick from Backyard Chef and his claim: “This is the easiest chocolate cake in the world to make.” Naturally, I had to try it. Spoiler alert: he was 100% right. And now I’m obsessed.
This chocolate cake starts with humble ingredients: all-purpose flour, sugar, cocoa powder, baking powder, and a hint of instant coffee to intensify that chocolatey flavor. What’s truly magical? It’s all done in one bowl. That means minimal cleanup and maximum cake enjoyment. Rick’s chill, chatty style makes the process feel more like a conversation with your baking BFF than a strict tutorial.
But wait—there’s more. This cake isn’t just easy; it’s layered with a rich, fluffy mascarpone cream filling that balances the deep chocolate notes beautifully. And the finishing touch? A glossy ganache that’s drizzled on top, oozing down the sides in all its gooey glory. The result? A rustic, homemade masterpiece that looks stunning and tastes even better.
In this article, I’m walking you through the whole recipe from start to finish, with Rick’s tips, tricks, and step-by-step guidance. Whether you’re a seasoned baker or a total newbie, you’re going to come out the other side of this with a chocolate cake so good, you’ll want to put a ring on it. Let’s get into it!
Why This Cake is a Game-Changer
There are a million chocolate cake recipes online—but here’s why this one deserves a permanent place in your favorites folder:
- It’s fuss-free. Everything mixes in one bowl. No separate wet/dry steps, no stand mixer needed.
- It’s beginner-friendly. If you can stir, you can bake this cake. Seriously.
- It’s beautifully rustic. This cake isn’t about pristine, bakery-perfect looks. It’s rich, oozy, cracked in all the right places—just like homemade cake should be.
- It tastes phenomenal. Moist, chocolatey, balanced—not too sweet, with creamy filling and a silky ganache finish.
Rick nails it in his Backyard Chef video:
“There should be a health warning on this. You’ll be making it every week.”
It’s not just delicious—it’s dangerously good. And when something this tasty takes under 90 minutes from start to finish (including baking time!), you know you’ve struck gold.
One Bowl, No Fuss: The Ingredients
Let’s talk ingredients. You probably already have most of these in your kitchen:
- 230g All-purpose flour
- 280g Granulated sugar
- 65g Unsweetened cocoa powder
- 1 tsp Instant coffee (optional, but makes the chocolate sing)
- 10 Baking powder
- pinch salt
- 260 ml Milk
- 2 Eggs
- 60g Butter
- 60 ml Vegetable Oil
- 1 tsp Vanilla extract
For the filling:
- 115g Mascarpone cheese
- 40g Powdered sugar
- 60ml Whipping cream
And for the ganache:
- 100g Dark chocolate (chopped or chips)
- 160ml Heavy cream
No special flours. No obscure dairy substitutes. Just good old-fashioned ingredients that come together in the most delicious way. And yes, you mix everything (wet + dry) in one bowl, stir until smooth, and boom—your batter is done.
Mixing It Up: Step-by-Step Instructions
Here’s the blow-by-blow for cake success:
- Preheat the oven to 155°C (311°F).
- Line an 8-inch cake tin with baking paper (bottom + sides).
- In one large bowl, combine all your dry ingredients: flour, cocoa powder, instant coffee, sugar, salt, and baking powder.
- In the same bowl, add wet ingredients: eggs, milk, vanilla, melted butter, and oil. Stir gently until smooth and lump-free.
- Pour the batter into the prepared tin. Give it a little tap to release bubbles.
- Bake for 60–70 minutes. Start checking at 60 minutes by poking a skewer into the center. If it comes out clean, you’re golden!
- Cool the cake in the tin for 10 minutes, then move to a wire rack to cool completely.
The Mascarpone Magic: Making the Cream Filling
This layer is what takes the cake from great to gourmet. It’s creamy, slightly tangy, and ridiculously easy:
- Whip heavy cream in a bowl until soft peaks form.
- In another bowl, beat together mascarpone cheese and powdered sugar until smooth.
- Gently fold the whipped cream into the mascarpone mixture. Don’t over-mix—just enough to combine.
Once the cake has cooled, slice it horizontally into two layers. Spread the mascarpone filling on the bottom layer, staying just inside the edges. Place the top layer back on and press gently. Expect a little ooze—it’s all part of the charm!
Ganache Goals: Pouring and Decorating Like a Pro
This ganache is ridiculously smooth and totally foolproof:
- Melt chocolate in a bowl over simmering water (double boiler method).
- Add cream and stir until silky.
- Let it cool slightly so it’s thick but pourable.
- Pour it over the cake, letting it drip naturally down the sides. Don’t worry about smoothing it out—this is a rustic, rough-look kind of cake.
Chill the cake in the fridge to set the ganache. When you’re ready to serve, add a little more warmed ganache on top for dramatic drips. It’s pure chocolate heaven.
Wrapping Up: So Easy, So Good, So Yours
If you’ve ever felt intimidated by cake-making, this is your sign to jump in. This recipe isn’t just doable—it’s downright delightful. From the first stir to the final slice, the process is soothing, simple, and seriously satisfying. And the flavor? Next level. Moist, chocolatey sponge. Dreamy, creamy mascarpone middle. Glossy ganache finish.
Rick’s laid-back approach proves that great food doesn’t have to be complicated. You can embrace the cracks. Let the ganache drip where it wants. Forget picture-perfect—it’s the taste that counts.
So grab your mixing bowl, preheat that oven, and treat yourself. And when your friends inevitably ask where you bought that incredible cake, smile and say: “Oh, this old thing? I whipped it up in one bowl.”
Key Takeaways
- This is the easiest chocolate cake you’ll ever make—one bowl, minimal effort.
- Ingredients are pantry staples—no fancy tools or rare items needed.
- Mascarpone cream filling adds a rich, creamy layer to balance the cake.
- Ganache topping is simple to make and adds a glossy, decadent finish.
- Embrace the rustic look—this cake is about flavor, not perfection.
Step-by-Step Checklist
Category 1: Prep
Task: Gather Ingredients
- Check your pantry for flour, cocoa powder, baking powder, sugar, and coffee.
- Get eggs, butter, oil, milk, and vanilla from the fridge.
- Make sure you have mascarpone, cream, and chocolate.
Task: Preheat & Prep Tin
- Preheat oven to 155°C (311°F).
- Line your cake tin with parchment paper (sides and bottom).
Category 2: Bake
Task: Make Batter
- Mix all dry and wet ingredients in one large bowl.
- Stir until smooth. No lumps!
- Pour into the tin and bake 60–70 mins.
Task: Cool the Cake
- Let it cool in tin for 10 minutes.
- Remove and cool completely on a rack.
Category 3: Fill & Finish
Task: Make Filling
- Whip cream until soft peaks.
- Mix mascarpone and powdered sugar.
- Fold cream into mascarpone. Done!
Task: Make Ganache
- Melt chocolate over simmering water.
- Stir in cream until glossy.
- Cool slightly, then pour over cake.
Task: Assemble
- Slice cake into two layers.
- Spread mascarpone cream on bottom half.
- Add top layer, pour ganache over top.
- Chill in fridge to set.
