One-Bowl Molasses-Chocolate Cake

By Yossy Arefi

Published March 8, 2024

One-Bowl Molasses-Chocolate Cake
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour 35 minutes
Prep Time
10 minutes
Cook Time
1 hour 25 minutes
Rating
4(256)
Comments
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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.

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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
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

517 calories; 29 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 16 grams polyunsaturated fat; 64 grams carbohydrates; 2 grams dietary fiber; 42 grams sugars; 5 grams protein; 293 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

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

  3. Step 3

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

  4. Step 4

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

  5. 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.)

  6. 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.

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Ratings

4 out of 5
256 user ratings
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Comments

RudisHuman

Quick and easy to make, no mixer nec'y. Tasty too! Chocolate chips are not overwhelming, but a nice complement. Next time I'll coat chips in flour b4 adding to batter. They definitely sank. Also I'll reduce the temp by 25° or more. Was done at 70 minutes @425° as suggested, but apparently over done. The bottom 2-3 inches inside came out much darker in my stoneware (reason why?) loaf pan. But still very good! Storing in fridge to make it last. Nice crumb. Definitely better next day!

Christine

I didn’t want to use a cup of oil so I used 1/2 cup of mashed banana and 1/2 cup canola oil. I used strong coffee instead of water. Cooking time was more like 60 minutes. Excellent flavours. Turned out great

Normie

Adding both molasses and dark sugar provides a more nuanced flavor.

Mrs. Clause

Agree the 1/2 banana, 1/2 avocado oil and added cocoa powder is delicious, also I cooked it for 60 mins at 325-ish in my lil toaster oven.

Jimbob

I followed the recipe exactly and it produced a tasty cake in just 70 minutes. But the finished cake had a slightly bitter undertaste. I wonder if it was because I used an old bottle of molasses that had been aging in the back of the pantry for several years. Does molasses go bad?

KL

I subbed pumpkin pie spice because I was out of cinnamon and it was extremely spicy! I would not recommend that swap unless you are aiming to bake a Christmas cake.

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