One Bowl Chocolate Cake Recipe

If you are looking for an easy show-stopping dessert recipe, suitable for Easter and beyond, look no further! This one-bowl chocolate cake is perfect for any novice or experienced bakers alike! A soft and moist chocolate sponge with velvety-smooth chocolate ganache and whipped cream will have your family and friends coming back for more! The sponge and the ganache are made with Lyle’s Golden Syrup for that added touch of silky and caramely sweetness.

Prep Time
15 min
Cook Time
55 min
Check out the Baker

This lovely recipe was created by Anna. You can find more of her stunning bakes via her Instagram @anna_wierzbinska or through her baking blog.

For the Sponge Cake
  • 250g plain flour
  • 60g cocoa powder
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 280g golden caster sugar
  • 200 ml vegetable oil
  • 200 ml buttermilk
  • 60 ml Lyle’s Golden Syrup
  • 2 tsp vanilla extract
  • 3 large eggs (beaten)
  • 150ml double cream (optional, to add to the filling)
For the chocolate ganache frosting
  • 150g unsalted butter, cubed
  • 180g dark or milk chocolate, chopped
  • 2 Tbsp Lyle’s Golden Syrup
  • 150ml double cream
How to make this One Bowl Chocolate Cake

1. Preheat the oven to 160C (fan) and grease and line a 9” (23cm) springform cake tin.
2. Firstly, make the chocolate ganache frosting as it will need a little bit of time to set. Place the butter, chopped chocolate, and Lyle’s Golden Syrup in a bowl set over a pan with simmering water and allow it to melt (you can also use a microwave). Stir in the cream and mix well until you have a smooth ganache. Refrigerate for about an hour, until the ganache has thickened and has a spreadable consistency.
3. Place the flour, cocoa powder, baking powder, baking soda, and sugar in a large bowl and mix to combine. Add the vegetable oil, buttermilk, Lyle’s Golden Syrup, vanilla, and eggs and mix well.
4. Pour the mixture into the cake tin and bake for 55 minutes, or until the skewer inserted in the middle comes out clean. Remove from the oven and allow the cake to cool
5. Trim the top of the cake if needed, using the serrated knife. Slice the cake in half horizontally.
6. Spread one of the sponges with a little ganache. If using the cream, whip it into soft peaks and spread it into an even layer on top of the ganache. Lay the other sponge on top. Spread the remaining ganache on top and over the sides of the cake. You can also pipe the ganache if you’d like. Decorate the cake with chocolate shavings or some fresh fruit if desired. Slice and enjoy!

What is your favorite chocolate dessert?