One-Bowl Molasses-Chocolate Cake

Total Time

1 hour 35 minutes

Prep Time

10 minutes

Cook Time

1 hour 25 minutes

This simple recipe, rich with chocolate chips and earthy molasses, is both forgiving and budget-friendly. It gets much of its moisture and fat from oil, which has a number of benefits. First, oil-based cakes also keep wonderfully, staying moist and delicious – sometimes even tasting better – after a few days at room temperature or in the refrigerator. But, best of all, its reliance on oil means that the batter comes together in one bowl and quickly. Bake it today, and serve it alongside a milky tea or coffee.

INGREDIENTS

Yield:

8 to 12 servings

1cup/240 milliliters canola or grapeseed oil, plus more for the pan

1cup/220 grams dark brown sugar

½cup/150 grams unsulfured molasses

2large eggs

1½teaspoons ground cinnamon

½teaspoon fine salt

1½teaspoons baking soda

2cups/256 grams all-purpose flour

½cup/120 milliliters hot water

1cup/180 grams semisweet chocolate chips

Add to Your Grocery List

Ingredient Substitution Guide

Nutritional Information

PREPARATION

Step 1

Heat oven to 325 degrees and oil a 9-by-5-by-3-inch loaf pan. Line the pan with a sheet of parchment paper that hangs over the two long sides.

Step 2

In a large bowl, whisk together the oil, dark brown sugar, molasses, eggs, cinnamon and salt.

Step 3

Whisk in the baking soda, then gently stir in the flour.

Step 4

Add the hot water and stir slowly until the ingredients are fully combined.

Step 5

Stir in the chocolate chips, then transfer the batter to the loaf pan, and bake until a skewer inserted into the center comes out with a few moist crumbs or with a bit of melted chocolate, 75 to 85 minutes. (Top with tented aluminum foil if the cake begins to brown too quickly.)

Step 6

Let the cake cool in the pan for 10 minutes, then use the parchment paper to lift it onto a rack to cool completely. Slice and serve.