Blender Chocolate Cake
When you want real chocolate cake without washing a mountain of bowls, this is the recipe: everything goes straight into the blender, and the batter comes out smooth and glossy every time. It bakes into a moist, deeply chocolatey crumb that's just as good plain as it is frosted.
Ingredients
- 3 large eggs
- 1 1/2 cups (300g) sugar
- 1/2 cup (120ml) neutral oil
- 1 cup (240ml) hot water or coffee
- 3/4 cup (75g) unsweetened cocoa powder
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9x13-inch pan or bundt pan.
- Add the eggs, sugar, oil, hot water, and cocoa powder to a blender and blend for 1 minute until smooth.
- Add the flour, baking powder, and salt, and pulse just until combined — don't overblend.
- Pour into the prepared pan.
- Bake for 30-35 minutes, until a toothpick comes out with a few moist crumbs.
- Cool for 15 minutes before slicing or frosting.
Tips
- Hot coffee instead of water deepens the chocolate flavor without making the cake taste like coffee.
- Pulse (don't run continuously) once the flour is in, to avoid a tough crumb.
- This batter also makes excellent cupcakes — 18-20 minutes at the same temperature.
Frequently Asked Questions
Can I use a food processor instead of a blender?
Yes, it works the same way — just scrape down the sides once.
Why hot water or coffee?
The heat blooms the cocoa powder, pulling out more chocolate flavor than cold liquid would.
