Fudgy Picnic Chocolate Cake
This Picnic Chocolate Cake is a rich, fudgy, slightly decadent anytime cake made in one bowl with a spoon and baked in an 8x8 pan. It's simple, chocolatey, and easy to take along for picnics, potlucks, backyard BBQs, or any day you're craving a small chocolate cake.
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Anytime cakes are a favorite around here-and this one is exactly what the name promises: simple to make, easy to serve, and welcome almost anywhere. It's especially lovely for summer picnics and outdoor gatherings, but honestly, it's just as good in the middle of winter when only chocolate cake will do.
What to Love About Picnic Chocolate Cake
Here are a few standout reasons we love this snack-sized Chocolate Cake recipe:
- No frosting needed-chocolate chips add richness right in the batter.
- Just the right size for picnics, backyard, or BBQ gatherings
- Fudgy, chocolaty, and so, so tender
- Easy to make in one bowl with a spoon!
Ingredients
You can find the exact ingredient measurements in the recipe card below, but here is the simple list of items needed, and a few thoughts.
- All-purpose flour: You will not need cake flour in this simple recipe.
- Granulated sugar
- Unsweetened cocoa powder
- Leavening: a combination of baking powder and baking soda provides the perfect rise for this snack cake.
- Salt: I prefer fine sea salt for flavor, but table salt works fine too
- Buttermilk is a delicious, tenderizing ingredient in this chocolate cake. Regular dairy milk or non-dairy milk works well, too.
- Vegetable oil: Use your preferred neutral oil in the recipe
- Large egg: adds structure and helps create a tender crumb.
- Vanilla extract for enhanced flavor (I sometimes double the measurement)
- Hot water and espresso powder: Instant espresso deepens the chocolate flavor without making the cake taste like coffee. You can also use strong-brewed coffee in place of the water.
- Chocolate chips for ultimate chocolate flavor. I've been using dark chocolate chips, which give the cake a nice balance of flavor and color.
Tips for Picnic Chocolate Cake
As mentioned above, this is an easy chocolate cake recipe. It doesn't require any special techniques and bakes effortlessly. Here are a few observations made during the testing of this recipe:
- Electric Mixer: If you use a mixer to blend the ingredients, it will incorporate more air into the cake, resulting in a higher rise. Mixing for 2 minutes is usually sufficient.
- Mixing by Hand: My preferred way of making this cake is mixing the ingredients by hand with a whisk (for the dry ingredients) and then a spoon or spatula to make the batter. It gives the cake a denser texture and a fudgy crumb.
- Chocolate Chips: As we are not frosting this picnic cake, including chocolate chips in the batter provides a richer chocolate experience.
- Be Careful Not to Overbake. As with all cakes, overbaking can lead to a dry cake.
- Servings: An 8 x 8 square pan can yield up to 16 servings when cut into 4 horizontal and 4 vertical rows. If you want more generous servings, you can also cut them into 9 squares.
How to Make Picnic Chocolate Cake
More detailed instructions are in the recipe card below, but here is a brief overview with photos:
- Step 1: Dissolve the espresso powder in hot water, then set aside to cool. Meanwhile, in a large bowl, stir together the dry ingredients.
- Step 2: Add the egg, milk, oil, cooled espresso mixture, and vanilla to the same bowl and mix until smooth.
- Step 3: Transfer the batter into an 8x8-inch square baking pan lined with parchment for easy removal.
- Step 4: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Fudgy Picnic Chocolate Cake
Equipment
Ingredients
- ¼ cup hot water
- 1 teaspoon espresso powder
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk or buttermilk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line an 8 x 8-inch square baking pan with parchment.
- Dissolve the espresso powder in hot water and set aside.
- In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
- Whisk in the egg, milk, oil, espresso mixture, and vanilla until smooth. Fold in the chocolate chips, then transfer the batter with a spatula into the prepared pan.
- Bake 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in the pan for 15 minutes before cutting and serving.
Video
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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This cake is so easy and delicious. It looks like a brownie and eats like a cake. It doesn’t need frosting although it could be added. We tried a light dusting of powdered sugar and it was perfect.
Thank you, Renee! I love your description — “looks like a brownie and eats like a cake” is exactly right. A light dusting of powdered sugar sounds absolutely perfect.
What about the espresso powder and hot water?
The espresso powder is dissolved in the hot water and then cooled slightly before adding with the wet ingredients.
In the "Picnic Chocolate Cake Ingredients" section, it mentions almond flour on the line with all-purpose flour but it looks like the rest if the sentence was cut off.
You’re right! Sorry about that. My recipe notes found their way into the text. I was testing the cake with almond flour. Because the cake is already dense and fudgy, almond flour requires a few more modifications. I’m going to write a post soon on that recipe!