One-Bowl Molasses-Chocolate Cake

Name: One-Bowl Molasses-Chocolate Cake
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 8 to 12 servings
Ingredients: 1 cup/240 milliliters canola or grapeseed oil, plus more for the pan; 1 cup/220 grams dark brown sugar; 1/2 cup/150 grams unsulfured molasses; 2 large eggs; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon fine salt; 1 1/2 teaspoons baking soda; 2 cups/256 grams all-purpose flour; 1/2 cup/120 milliliters hot water; 1 cup/180 grams semisweet chocolate chips

By Yossy Arefi

Published March 8, 2024

One-Bowl Molasses-Chocolate Cake — Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 1 hour 35 minutes
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Rating: 4(163)
Notes: Read community notes

This simple recipe, rich with chocolate chips and earthy molasses, is both forgiving and budget-friendly. It gets much of its moisture and fat from oil, which has a number of benefits. First, oil-based cakes also keep wonderfully, staying moist and delicious – sometimes even tasting better – after a few days at room temperature or in the refrigerator. But, best of all, its reliance on oil means that the batter comes together in one bowl and quickly. Bake it today, and serve it alongside a milky tea or coffee.

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Ingredients

Yield:8 to 12 servings

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

Ingredient Substitution Guide

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.

Ratings

4 out of 5

163 user ratings

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Cooking Notes

RudisHuman2 months ago

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!

livcooks2 months ago

What is the point of using dark brown sugar in addition to molasses?

Normie2 months ago

Adding both molasses and dark sugar provides a more nuanced flavor.

Mamaprem2 months ago

You can use olive in sweet recipes, but with a whole cup I wouldn’t do that in this recipe. Melted coconut oil would be great if you like the taste of coconut, which I do but not everyone does. Avocado oil is healthy and neutral tasting.

Chloe2 months ago

Based on comments, used coffee instead of water and chopped the chocolate chips so they wouldn’t sink. DIVINE and super easy! A fun departure from the usual molasses-ginger cake.

RudisHuman2 months ago

Sorry, meant 325° oven.

Christine1 month ago

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

map2 months ago

Maybe swap hot coffee for water…

Lorraine Fina Stevenski2 months ago

Avocado oil.

Esther Gert2 months ago

I am working on using up older pantry items. This was quite yummy with the addition of some crystaliized ginger along with the excellent recipe. Many thanks!

Karen18 hours ago

Crystallized ginger, 1/2 banana instead of 1/2 oil. Avocado oil.

Claudia3 days ago

I've mad this cake three times now and the flavor is delicious but it always sinks in the middle. The last try I used an eight inch square Pyrex dish and the middle still sunk in the middle. I live outside of Denver at about six thousand feet above sea level. I've raised the oven temp a bit but to no avail. Any hints??

Kate2 weeks ago

First time I baked this I checked it at 75 minutes and the center fell; second time I checked at 80 and took out at 83–perfect. Wonderful texture.

Mew1 month ago

Baked 75 mins @325 and center sunk pretty significantly… oven tends to run high too. Wonder if starting around 350 is the way to go. Haven’t tasted yet - smells delish!

Leslie Marqua1 month ago

It's really better the day after it is baked! And yes, it does keep forever covered on the counter. For more a more chocolate taste, I've added 1/3-1/2 cup cocoa powder to the dry ingredients. Also tossed the chocolate chips with some cocoa powder to keep them afloat in the batter.

HW1 month ago

It is an easy recipe but I am disappointed with the flavor and texture--too much canola oil!

JanL1 month ago

Has anyone used applesauce for part of the oil?

Josée1 month ago

Very quick, very easy and delicious. I did coat the chocolate chips with flour and they still sunk to the bottom, the batter needs to be thicker for this not to happen but it was still very good.

Christine1 month ago

Mark T1 month ago

But seriously, how do you prevent the chocolate chips from sinking? I coated them in flour and it didn’t help even a little bit. Supper frustrating that only three or four bites per slice have chips, and those bites are really *only* chips. Also v frustrating that the recipe doesn’t address such a common issue.

edge1 month ago

same problem!

Esther Gert2 months ago

I am working on using up older pantry items. This was quite yummy with the addition of some crystaliized ginger along with the excellent recipe. Many thanks!

Leslie1Love2 months ago

Made gluten free high altitude (5400 feet) with Bobs 1to1 flour and reduced baking soda 1/4 tsp and added 1 tablespoon flour to coat chocolate chips. Super tasty, nice rise. I made them as muffins.

Anna Stamborski2 months ago

Like suggested I used brewed coffee and coated the chips in flour. I added 1/2 tsp of cardamom and ginger because why not - delicious!

Pengwina2 months ago

I love the combination of chocolate and molasses, but for some reason it came out very very oily. I used coconut oil. I’m all for a moist crumb, but this was too oily for me. Not sure why it came out that way since no one else commented on that.

Anne1 month ago

A cup of oil seems like a lot to me as well, but another factor might have been the coconut oil, which tends to be quite rich-tasting and is a saturated fat more akin to dairy butter or shortening in its effect on cholesterol levels, in contrast to canola or olive oil. Just a thought!

Kate2 months ago

In case you don't have a 9x5 pan, I used a 8.5x4.5 and it didn't overflow.

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