
This easy moist one-bowl chocolate cake is baked to perfection in just 35 minutes and requires minimal cleanup. It delivers an incredibly rich chocolate flavor and a tender crumb without needing a stand mixer. Serve it with a simple dusting of powdered sugar or your favorite frosting for a quick weeknight treat.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease an 8-inch round cake pan with non-stick spray or a bit of oil. Line the bottom of the pan with parchment paper to ensure the cake releases easily after baking.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk vigorously for about 30 seconds to break up any lumps and fully distribute the leavening agents.
Pour the warm water, vegetable oil, apple cider vinegar, and vanilla extract directly into the dry ingredients. Use a balloon whisk or a silicone spatula to gently stir the wet and dry ingredients together just until a smooth batter forms.
Pour the chocolate batter into your prepared cake pan, tapping it gently on the counter to release any trapped air bubbles. Bake on the center rack for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean with just a few moist crumbs attached.
Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Carefully run a butter knife around the edges, invert the cake onto the rack, peel off the parchment paper, and let it cool completely before slicing or frosting.





