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One Bowl Chocolate Cake (from scratch)

One Bowl Chocolate Cake

It’s so super moist and delicious!  And easy… you literally only mess up one bowl for the entire recipe.  Better yet, it’s never failed me a single time!!
Just last week Kathy and I were talking about how there are certain from-scratch recipes that work perfectly one time and totally flop the next and there’s never any way to know when you’ll have a success or failure.  This cake is not like that.  It has always worked for me!

I have made it as round cakes, a sheet cake and cakes and it perfection! For this cake envisioned, I double the recipe, used a few for cupcakes and then baked three 8″ round cakes to pile up and layer! Normally it will only be enough batter for 2 8″ or 9″ round pans, or one 9″x13″ sheet cake.

My favorite way is simply to top it off and call it a day because it's simply perfect and delicious like that. However, I made this cake I opted to create some Brownie Batter Frosting.

And then I added some cubed up brownies (leftover brownie mix in the sandpaper put to good use). And then... then I put on the ganache. It was more and all that!

I discovered one picture of the cake covered with ganache then whipped cream, as I was writing this. When there were just a few slices 13, I snapped this picture. However, I clearly remember that day... this cake is simply mouthwatering, lick the cake plate good.

Recipe adapted from here
  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  1. Preheat oven to 350° F. Prepare two 8″ or 9″ round pans (or I have also used a 9″x13″ sheet cake pan). You may either grease and flour the pans, use non-stick cooking spray, or use homemade cake pan launch .
  2. In a large mixing bowl, combine together the sugar, flour, cocoa, baking powder, baking soda and salt.
  3. Make a well in the middle of the dry ingredients and add the eggs, oil, vanilla and milk. Beat for 2 minutes at medium speed, then stir in the water.
  4. Pour into the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let them cool for 10 minutes in the pan, then flip out them and let cool.

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