One-Bowl Molasses-Chocolate Cake
Published March 8, 2024
- Total Time
- 1 hour 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
Private Notes
Comments
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!
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
Adding both molasses and dark sugar provides a more nuanced flavor.
Intense and delicious with a lot of revisions. Used aquafaba instead of Eggs, half cup oil only and added one teaspoon of cardamom and ginger and pinch of nutmeg and clove to flour. Used half cup white sugar instead of one cup of brown and substituted 50 gms of flour with cocoa powder. End result baked in 45 mins. No sinking of cake.
This is tasty, but the flavor is a little underwhelming compared to the smell. If I try it again, I might add a more gingerbread-y spice mix rather than just cinnamon and molasses. I was worried about the quantity of oil, but I used the full cup and the texture turned out great.
I made this as directed (substituted 1/2 cup banana for 1/2 cup oil—genius!) and baked for 70 minutes. Chocolate chips did not sink nor did the cake itself. It was a beautiful cake, but somehow the flavour was underwhelming. Not sure I’d make this again. Another recipe suggested adding a sliced pear to the bottom of the cake pan.
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