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Side view of a slice of Picnic Chocolate Cake on a white plate with more in the background
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Fudgy Picnic Chocolate Cake

This Picnic Chocolate Cake is a rich and fudgy, slightly decadent anytime cake made in one bowl, baked in an 8 x 8 square pan in 30 minutes.
Prep Time10 minutes
30 minutes
Total Time40 minutes
Servings: 16 servings
Calories: 173kcal
Author: Stephanie Wilson

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.
    Top view of dry ingredients in a glass bowl
  • 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.
    Top view of chocolate cake batter in a glass bowl with chocolate chips
  • 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.
    Top view of baked Chocolate Cake in a square pan with a red cutting knife

Nutrition

Calories: 173kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 135mg | Potassium: 89mg | Fiber: 1g | Sugar: 16g | Vitamin A: 33IU | Calcium: 32mg | Iron: 1mg