One-bowl chocolate velvet cake

It's simply delicious!

  • 1 hr 10 mins cooking
  • Serves 16
  • Print
This rich cake with chocolate glaze is made in one bowl for ease and less cleaning. Cut into finger sized slices for an elegant afternoon tea plate.
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  • 125 grams butter, softened
  • 1 cup (220g) firmly packed brown sugar
  • ½ cup (110g) caster sugar
  • 3 eggs
  • 2 cups (300g) plain flour
  • ⅓ cup (35g) cocoa powder
  • 1 teaspoon bicarbonate of soda (baking soda)
  • ⅔ cup (160g) sour cream
  • ½ cup (125ml) water
Chocolate glaze
  • 90 grams dark chocolate, chopped coarsely
  • 60 grams butter, chopped coarsely
  • ½ cup (80g) icing sugar
  • ¼ cup (60g) sour cream


  • 1
    Preheat oven to 180°C. Grease a deep 23cm x 30cm rectangular cake pan or baking dish; line base and two long sides with baking paper, extending the paper 5cm (2in) over the sides.
  • 2
    Beat cake ingredients in a large bowl with an electric mixer on low speed until just combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and paler in colour. Spread mixture into pan.
  • 3
    Bake cake for 45 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
  • 4
    Meanwhile, make chocolate glaze. Stir ingredients in a small saucepan over low heat until smooth; cook, stirring, for 2 minutes. Transfer mixture to a small bowl; cool for 10 minutes. Refrigerate for 20 minutes or until glaze is spreadable.
  • 5
    Spread cold cake with chocolate glaze; stand until set before cutting.


This cake will keep in an airtight container, at room temperature, for up to 3 days. Without the glaze, the cake be frozen for up to 2 months.

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