Delia Smith All In One Chocolate Cake

Right. Let me say this straight: the idea of Delia Smith’s All-In-One Chocolate Cake sounds like a baking fairy tale. One bowl. No faff. Rich chocolate. Moist crumb. Boom — cake.

But here’s the truth? People still mess it up.

I’ve had emails. Texts. Photos of sunken middles and watery batters. Why? Because “all-in-one” doesn’t mean “do whatever you like and hope for the best.” There’s a method to the madness — and once you get it right, this cake is pure, unapologetic joy. Deeply chocolatey, soft as a pillow, and dangerously easy to inhale.

And yes — it really is one of Delia’s most forgiving, no-nonsense recipes. You just have to respect the rules. Let’s crack on.

(Target keyword: All In One Chocolate Cake Delia Smith — used naturally above.)

Ingredients List

• 2 cups (400g) sugar — for sweetness and structure.
• 1 ¾ cups (227g) all-purpose flour
• ¾ cup (63g) unsweetened cocoa powder — use natural cocoa, not Dutch-process, or your cake will sulk.
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp fine salt — brings the chocolate to life.
• 2 large eggs, room temp — cold eggs ruin the emulsion. I’ve learned this the hard way.
• 1 cup milk — full-fat, always.
• ½ cup vegetable oil — keeps the crumb tender and moist.
• 2 tsp vanilla extract
• 1 cup boiling water — yes, it looks wrong. Yes, it works.

How to Make It

1. Preheat the oven to 350°F (180°C). Grease two 9-inch cake tins and line the bottoms with parchment. Trust me — your future self will thank you.
2. In a large mixing bowl, whisk together the dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, and salt. Don’t skip this step — proper mixing now means less faffing later.
3. Add the milk, oil, eggs, and vanilla. Use an electric mixer (or some solid elbow grease) to beat everything for about 2 minutes. You want a smooth, glossy batter.
4. Now comes the slightly alarming bit — pour in the boiling water slowly, stirring gently. The batter will go very runny. This is correct. Don’t panic. I nearly did the first time.
5. Divide the batter between your prepared tins. It’ll look too liquidy. You’ll be tempted to “fix” it. Don’t.
6. Bake for 30–35 minutes, or until a skewer comes out clean with just a few moist crumbs.
7. Cool in the tins for 10 minutes. Then turn out onto a wire rack and let them cool completely. Completely, not “it’s probably fine now” — unless you want melted frosting soup.
8. Fill and ice however you like. I usually go for a dark chocolate ganache, but buttercream or even whipped cream will do nicely.

I once got distracted by a podcast and forgot to preheat the oven. The batter sat for 15 minutes. The result? Dense, chewy sadness. Don’t be like me.

Common Mistakes

Why is my cake sunken in the middle?
You may have opened the oven door too soon, or added too much water. Follow the recipe and no peeking until 30 minutes in.

Why is the texture rubbery or dense?
You probably overmixed the batter once the water went in. Mix just until it’s smooth — not a second longer.

Why does the cake taste bitter?
Did you accidentally use Dutch-process cocoa? Natural cocoa is acidic and needed for the baking soda reaction. It’s a science-y thing.

Can I skip lining the pans?
You can. But I won’t be held responsible when half your cake sticks like glue to the tin.

Why is my cake dry?
Overbaking is the usual suspect. Set a timer. Check at 30 minutes. Be vigilant.

Storage Tips

• Fridge: Wrap slices or the whole cake in cling film or store in an airtight tin. Keeps for up to 5–6 days.
• Freezer: Freeze layers (unfrosted) for up to 3 months. Wrap tightly in foil and pop in a freezer bag.

If frosting, don’t freeze with buttercream — it gets weird.

What to Serve With It

• A big dollop of whipped cream or crème fraîche — for contrast and a little tang.
• Espresso or milky coffee — the bitterness plays beautifully with the sweetness.
• Fresh raspberries or cherries — because fruit + chocolate is never wrong.

FAQ Section

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend with xanthan gum. Texture might be slightly more delicate.

Can I make cupcakes with this batter?
Absolutely. Fill cases two-thirds full and bake for about 20–22 minutes.

Can I make it ahead of time?
Yes — the cake layers actually taste better the next day. Just wrap and store them well before frosting.

Can I use butter instead of oil?
Technically yes, but it changes the texture. Oil keeps it moist longer — I recommend sticking with it.

Try More Recipes:

• Delia Smith Spanish Chicken
• Delia Smith Winter Coleslaw
• Delia Smith Omelette
• Delia Smith Paella