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Single Layer Rustic Chocolate Cake

This single layer rustic chocolate cake is so decadent tasting. An easy and simple cake recipe that always comes out just right.

Course After Dinner, Dessert, Late Night Snack, Snack
Cuisine American
Keyword cake, Chocolate Cake, Dark Chocolate Cake, Rustic Chocolate Cake, Single Layer Cake
Servings 6
Author Pam


  • 1 cup chopped up semisweet or bittersweet chocolate 
  • 1/2 cups water that has been boiled
  • 1/2 cup granulated sugar, if you can find super fine or castor sugar that would really well in this recipe (I found the highlighted sugar on Amazon but, check your local grocery store first)
  • 2 tbsp granulated or superfine sugar
  • 1 tsp vanilla extract, use only real vanilla extract and not the artificial flavored, this makes a big difference in recipes
  • 1/3 cup vegetable oil such as canola, corn, grapeseed, or avocado oil, I would not use olive oil for this recipe
  • 1 1/4 cups  all purpose flour, sifted
  • 1 tsp  baking powder
  • 1/4 tsp  sea or kosher salt, fine texture is best when baking


  1. Preheat the oven to 320 degrees or 160 Celsius. Ensure your bottom and sides fit together securely. Once the sides and bottom are put together, make sure the latches are shut tightly. Place foil under and on the sides of a 9 inch springform pan. Press the foil against the sides and bottom to make it snug. Spray the pan with cooking or baking spray then line the bottom only with a piece of parchment paper. (See photo above, you can cut the paper or buy precut round parchment paper) Spray the parchment with the cooking or baking spray. Also, line a rimmed cookie sheet or baking sheet pan with foil. Set both aside. Chopped chocolate and place in a heatproof bowl. Add the hot boiling water and stir until the chocolate dissolves completely. Now, add in the 1/2 cup of sugar and the 2 tablespoons together. Stir, stir, stir. Add in the vanilla extract and vegetable oil. Stir again. After you measure out the flour, sift with the salt and baking powder. Time to add in the flour mixture. Gently stir until all the dry is combined into the chocolate mixture. Dig down in the bowl to incorporate well. Try not to over mix. The batter will be runny. Pour the batter into the prepared cake pan. Place the prepared springform pan directly onto the lined baking sheet/cookie sheet. Bake for about 45 to 60 minutes. Start checking after 45 minutes. The cake will be done when you lightly touch the top and it will spring back just a bit and a toothpick or wooden skewer comes out clean or with dry crumbs. (The cake is likely to crack on top like mine did in the photos, no worries, it will still taste amazing) Take out and let the pan cool on a wire rack for at about 30 minutes. After that, gently release the latch, don’t open it up all the way at this point. Let cool another 15 minutes. Take a butter knife and gently run it around the edges of the pan. Now, gently open up the latches all the way and remove the ring. Leave on the base for another 10 minutes or so. Take that same butter knife and ever so gently slide it between the bottom of the cake and the bottom part of the springform pan. This should loosen up the cake. Using a large spatula or your hands, gently pick up the cake and place on a serving plate. Your delicious cake is ready to slice up.