This one-bowl chocolate cake comes together fast, with cocoa powder and a jolt of hot brewed coffee deepening the chocolate flavor in every bite. The batter bakes up moist and tender, with a soft crumb that holds its own under a thick, glossy topping of melted chocolate. Letting the cake cool fully before topping it is the key step here, giving that glossy coating time to set into a smooth, spreadable layer rather than sliding right off. It's an easy, crowd-pleasing bake for a birthday, a potluck, or just a Tuesday when you want cake, and it's a solid pick for a lactose free dessert table. Simple pantry staples like flour, sugar, and vanilla do the heavy lifting, so there's nothing fussy about pulling this together from start to finish.
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A serving of up to about 1 3/4 tablespoons of heavy cream is low in lactose. This recipe contains only about 1 1/3 tablespoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and dust lightly with cocoa powder, tapping out any excess.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
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