Ugly Chocolate Cake
Indulge in the charming imperfection of the "Ugly Chocolate Cake," a decadent dessert that embraces a rustic, homemade style and delivers rich, fudgy chocolate flavor with every bite. Perfect for casual gatherings or last-minute cravings, this one-bowl wonder comes together in just 15 minutes of prep time, making it as easy as it is delicious. Made with pantry staples like all-purpose flour, cocoa powder, and buttermilk, this cake boasts a moist, tender crumb and a uniquely uneven surface that’s delightfully imperfect. A touch of hot water in the batter amplifies the chocolatey goodness, while a dusting of powdered sugar provides a simple yet elegant finish. Serve it as is, or pair it with a scoop of vanilla ice cream for the ultimate comfort treat. Whether you're a seasoned baker or a beginner, this cake proves that beauty is overrated when flavor is this extraordinary!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup buttermilk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup hot water
- 2 large eggs
- 2 tablespoons powdered sugar (for optional topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round or square cake pan, or line it with parchment paper for easy removal.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and eggs until well combined.
Gradually pour the wet ingredients into the dry ingredients, mixing with a whisk or spatula until just combined. Do not overmix; it’s okay if the batter looks slightly lumpy.
Slowly stir in the hot water. The batter will become thin, which is normal.
Pour the batter into the prepared cake pan. Smooth out the surface with a spatula if needed—it doesn’t have to be perfect since this is all about a rustic, 'ugly' look.
Bake the cake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for a fudgy texture.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is fully cooled, optionally dust it with powdered sugar for a simple finishing touch.
Slice, serve, and enjoy! The uneven top and rustic appearance are part of this cake’s charm.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 487.6 g | 177% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 324.5 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 370 mg | 28% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2250 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
