Looking for a foolproof way to impress with dessert? This easy chocolate cake recipe shot combines simplicity with decadence, delivering a rich, moist cake in just one bowl. Perfect for birthdays, date nights, or last-minute treats, it’s a go-to recipe that never fails to delight.
There’s something undeniably comforting about the rich aroma of chocolate cake baking in the oven. Whether it’s a birthday, a cozy night in, or just a Tuesday that needs a little sweetness, a homemade chocolate cake always hits the spot. But let’s be honest—no one wants to spend hours in the kitchen measuring out a dozen ingredients or dealing with complicated techniques. That’s where this easy chocolate cake recipe shot comes in. It’s the kind of recipe you’ll want to save, share, and make again and again.
What makes this recipe special isn’t just how simple it is—it’s how *good* it tastes. We’re talking deep chocolate flavor, a moist, tender crumb, and a texture that’s light yet satisfying. And the best part? You can whip it up in one bowl, with ingredients you probably already have in your pantry. Whether you’re baking for one or serving a crowd, this chocolate cake recipe shot is your new dessert MVP.
Key Takeaways
- One-Bowl Simplicity: Mix everything in a single bowl—no complicated steps or multiple dishes to clean.
- Rich, Moist Texture: The secret blend of cocoa, oil, and buttermilk ensures a tender crumb every time.
- Quick Prep Time: Ready in under 10 minutes, with baking time under 30 minutes—perfect for busy schedules.
- Customizable Flavors: Easily adapt with chocolate chips, espresso powder, or a splash of vanilla for extra depth.
- Perfect for Shots or Mini Cakes: Bake in muffin tins or ramekins for individual dessert shots that wow guests.
- No Special Equipment Needed: A whisk, bowl, and standard oven are all you need—no mixer required.
- Great Base for Frosting: Pairs beautifully with buttercream, ganache, or whipped cream for a show-stopping finish.
📑 Table of Contents
Why This Chocolate Cake Recipe Shot Works
This isn’t just another chocolate cake recipe—it’s a streamlined, reliable method that delivers consistent results. The magic lies in the balance of wet and dry ingredients, along with a few smart shortcuts that enhance flavor and texture without extra effort.
The Power of Oil Over Butter
Many cake recipes call for butter, but this one uses vegetable or canola oil. Why? Oil keeps the cake moist longer and creates a softer crumb. Unlike butter, which can solidify as it cools, oil stays liquid, ensuring your cake stays tender even the next day. Plus, it’s easier to mix—no need to cream butter and sugar for minutes on end.
Buttermilk for Tang and Tenderness
Buttermilk might sound fancy, but it’s just cultured milk with a slight tang. In baking, it reacts with baking soda to create tiny air bubbles, giving your cake a light, fluffy texture. If you don’t have buttermilk on hand, you can make a quick substitute: mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Double the Chocolate, Double the Joy
This recipe uses both cocoa powder and melted chocolate. The cocoa powder gives that deep, rich chocolate flavor, while the melted chocolate adds body and a glossy finish. For best results, use unsweetened cocoa powder and semi-sweet or dark chocolate. Avoid chocolate chips—they don’t melt as smoothly and can leave chunks.
Ingredients You’ll Need
One of the best things about this chocolate cake recipe shot is how accessible the ingredients are. You don’t need anything exotic or hard to find. Here’s what you’ll need for a standard 8-inch round cake or 12 cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup (120ml) buttermilk (or substitute)
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- ½ cup (120ml) hot coffee or hot water
- 4 ounces (115g) semi-sweet chocolate, melted and slightly cooled
Optional add-ins: ½ cup chocolate chips, 1 teaspoon espresso powder (to enhance chocolate flavor), or a pinch of cinnamon.
Step-by-Step Instructions
Now that you’ve gathered your ingredients, let’s get baking. This chocolate cake recipe shot comes together in under 10 minutes of prep time—perfect for when a sweet craving strikes.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line a muffin tin with cupcake liners. If you’re making mini dessert shots, use ramekins or silicone molds for easy serving.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps—especially in the cocoa powder. This step ensures even distribution of leavening agents and prevents bitter spots.
Step 3: Add the Wet Ingredients
Make a well in the center of the dry ingredients and add the egg, buttermilk, oil, and vanilla. Whisk gently until just combined. Don’t overmix—this keeps the cake tender. Then, pour in the melted chocolate and stir until smooth.
Step 4: Add the Hot Liquid
Carefully pour in the hot coffee or water. The batter will be thin—that’s normal! The hot liquid helps “bloom” the cocoa powder, deepening the chocolate flavor. Stir until fully incorporated.
Step 5: Bake to Perfection
Pour the batter into your prepared pan(s). For an 8-inch cake, bake for 25–30 minutes. For cupcakes or mini shots, bake for 15–18 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Step 6: Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. If making dessert shots, serve warm with a dollop of whipped cream or a drizzle of chocolate sauce. For a full cake, frost once completely cooled.
Tips for the Best Chocolate Cake Shots
Want to take your chocolate cake recipe shot to the next level? These pro tips will help you nail it every time.
Use Room Temperature Ingredients
Even though this is a one-bowl recipe, using room temperature egg and buttermilk helps the batter come together more smoothly. Cold ingredients can cause the melted chocolate to seize or the batter to curdle.
Don’t Skip the Coffee
Hot coffee doesn’t make the cake taste like coffee—it enhances the chocolate flavor, making it richer and more complex. If you’re avoiding caffeine, use hot water instead. Just know the flavor won’t be quite as deep.
Test for Doneness Early
Ovens vary, so start checking your cake a few minutes before the recommended time. Overbaking is the #1 cause of dry cake. A toothpick should come out with a few moist crumbs—not clean, and not wet.
Make It Ahead
This cake actually tastes better the next day! Store it covered at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze unfrosted layers for up to 3 months—just thaw and frost when ready.
Serving Ideas and Pairings
This chocolate cake recipe shot is incredibly versatile. Whether you’re serving it as a full cake, cupcakes, or individual dessert shots, here are some delicious ways to enjoy it.
Classic Chocolate Ganache
For a glossy, decadent finish, top warm cake shots with ganache. Simply heat ½ cup heavy cream until steaming, pour over 4 ounces chopped chocolate, and stir until smooth. Let it cool slightly before drizzling.
Whipped Cream and Berries
Lighten up the richness with fresh whipped cream and a handful of raspberries or strawberries. The tartness of the berries balances the sweetness of the chocolate perfectly.
Ice Cream Sandwich Style
Slice the cake into rounds, place a scoop of vanilla ice cream between two pieces, and freeze for 30 minutes. Serve as a grown-up ice cream sandwich with a chocolate drizzle.
Espresso Shot Pairing
For a café-style experience, serve mini chocolate cake shots with a small espresso or mocha. The combination of coffee and chocolate is a match made in dessert heaven.
Frequently Asked Questions
Even the simplest recipes can come with questions. Here’s what bakers often ask about this chocolate cake recipe shot.
Can I make this cake without eggs?
Yes! Replace the egg with ¼ cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes). The texture will be slightly denser but still delicious.
Can I use milk instead of buttermilk?
You can, but the cake won’t be as tender. For best results, make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to ½ cup milk and letting it sit for 5 minutes.
Can I double the recipe?
Absolutely! This recipe scales well. Just use two 8-inch pans or bake in batches. Adjust baking time as needed—larger pans may need a few extra minutes.
Why is my cake sinking in the middle?
This usually happens if the cake is underbaked or if the oven temperature is too low. Make sure your oven is fully preheated and use an oven thermometer to check accuracy.
Can I freeze the batter?
Yes! Pour the batter into muffin tins or ramekins, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the baking time.
What’s the best way to store leftover cake?
Store unfrosted cake in an airtight container at room temperature for up to 3 days. Frosted cake should be refrigerated and consumed within 5 days.
Final Thoughts
This easy chocolate cake recipe shot is more than just a dessert—it’s a mood booster, a celebration, and a little act of self-care all in one. With minimal effort and maximum flavor, it’s the kind of recipe that brings people together. Whether you’re baking for a special occasion or just because, this chocolate cake delivers joy in every bite.
So the next time you’re craving something sweet, skip the box mix and try this homemade version. You’ll be amazed at how simple it is to create something so delicious. And once you’ve mastered the basics, feel free to experiment—add nuts, swirl in caramel, or turn it into a layered masterpiece. The possibilities are endless.
Happy baking, and don’t forget to take a shot (of cake, that is)!
Frequently Asked Questions
Can I make this chocolate cake recipe shot gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend. Make sure it contains xanthan gum, or add ½ teaspoon per cup of flour. The texture will be very similar to the original.
What’s the best cocoa powder to use?
Use unsweetened, natural cocoa powder for the best flavor. Dutch-processed cocoa works too, but avoid using it with baking soda—it’s less acidic and may affect rise.
Can I use this recipe for a sheet cake?
Absolutely! Pour the batter into a greased 9×13-inch pan and bake for 25–30 minutes. This is perfect for parties or large gatherings.
How do I prevent my cupcakes from doming?
To get flat-top cupcakes (ideal for layering), fill the liners only ⅔ full and bake at 325°F (160°C) for 18–20 minutes. This slows the rise and reduces doming.
Can I add chocolate chips to the batter?
Yes! Stir in ½ cup chocolate chips before pouring the batter into the pan. They’ll melt slightly, creating pockets of gooey chocolate throughout the cake.
Is this cake suitable for freezing?
Yes, both baked and unbaked versions freeze well. Wrap cooled cake tightly in plastic wrap and foil, or freeze batter in portions. Thaw at room temperature before serving.