One-Bowl Chocolate Cake

There have been a few occasions in the past week where I have needed a really simple dessert recipe. I was scheduled to bring a cake to the kids’ school for a fundraising event and I was in a pinch for time. I stumbled across this one-bowl chocolate cake recipe from Eating Well. Chocolate? Good. One bowl? Even better! It looked so scrum-diddly-icious coming out of the oven that I hated to part with with. But I did, for the sake of the children.

So I made it again for another event and it truly was gorgeous. It’s a really moist cake and not too sweet. This will be my “go-to” cake recipe for sure. I like that it is only one layer (I suppose we can simplify cake, while we try to simplify life). I kind of like it without the frosting too, just sprinkled with a generous dose of powdered sugar. Lower in calories, but really satisfies the sweet tooth. Yum!  One-bowl chocolate cake.

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One-Bowl Chocolate Cake Recipe

12 servings

Active Time: 

Total Time: 

INGREDIENTS

  • 3/4 cup plus 2 tablespoons whole-wheat pastry flour (I used white whole wheat flour and it came out fine)
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup nonfat buttermilk (I used plain yogurt, still fine)
  • 1/2 cup packed light brown sugar
  • 1 large egg, lightly beaten (I was too lazy to beat the egg, fine.)
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot strong black coffee
  • Confectioners’ sugar, for dusting

PREPARATION

  1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
  2. Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
  3. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing.

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