No one is surprised that I don’t bake most of my cake decorating projects from scratch, but it does not mean I won’t bake from scratch in the future. The accusation has been leveled against me that I am using cake mixes instead of actual baking. It’s also your responsibility to bake those.
As far as my cake decorating business is concerned, I just do what works for me, which is usually doctoring up cake mixes. For myself or my clients, there are no problems, so I am not sure why others object. The One Bowl Chocolate Cake recipe was recommended to me by my best friend, and since then it has been my favorite from-scratch chocolate cake recipe.
Ingredients:
- Egg: All the ingredients are glued together by it.
- Flour: All-purpose flour was what I used. Whenever possible, use gluten-free flours that can be substituted 1:1 with regular flour.
- Cocoa powder: Utilize what you have to the best of your ability. The flavor of chocolate is derived from this. Chocolate that is Dutch-processed can be enjoyed here.
- Baking powder and baking soda: It is possible to cook and rise cakes when these leavening agents are combined.
- Buttermilk: In my recipe, vinegar (or lemon juice) is mixed with whole milk (or half and half). It’s not available in stores.
- Sugar: Sugar granules of white color were used.
- Oil: In addition to vegetable oil, olive oil and canola oil can also be used.
- Hot water: The secret of this cake is moisturizing it. You can also use coffee. Adding it to chocolate will enhance its flavor.
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How to make a one-bowl chocolate cake
- Make sure the flour is measured out after you remove it from the bag. After spooning flour into a measuring cup, level it off with a level. To scoop out flour from a flour bag, do not dip your measuring cup in the bag. A pantry full of flour will cause you to spend a lot of money on food.
- Combine all the dry ingredients in a large bowl after measuring them out.
- The wet and dry ingredients should be blended together until a smooth batter is created.
- Whether you use parchment paper or aluminum foil, a baking pan will work perfectly (I used an 8″ square pan). Afterwards, tap the pan gently against the counter to release any air bubbles before placing it in the oven for 25 to 30 minutes.
- To check if the cake is done, poke it with a toothpick or gently squeeze it with a dry spaghetti noodle. Next, you will need to prepare the frosting.
This recipe eliminates the need for box cake mixes. Whisk all the ingredients until smooth in one bowl after measuring them out. Despite the batter looking runny, every bite of this cake will be moist and delicious, even if it doesn’t look thick.
Fudgy chocolate frosting
Simple chocolate frosting is as easy as whisking an egg yolk and melting it in a saucepan.
It is not necessary to use a mixer! Mixing butter and cocoa powder together is as simple as melting butter and whisking it together.
In a mixing bowl, combine powdered sugar, vanilla extract, and milk to make a creamy, rich, glossy frosting. Make the frosting and spread it over the still-warm cake.
Frequently Asked Questions
Can this cake be made ahead of time?
Agreed! Depending on when you bake it, you may be able to bake it up to three days in advance. When done baking, store at room temperature or in a refrigerator in a plastic bag wrapped tightly. As soon as you have unwrapped the cake, you can frost it and serve it.
Is it possible to make a layer cake with this recipe?
Unlike many chocolate recipes, this one only has one layer of chocolate. The cake measures 8×8 inches and is square in shape. By doubling the recipe and using two round pans of 8 inches, you can make a layer cake.
Does this recipe work as a dairy-free chocolate cake recipe?
This cake can also be made using any dairy-free buttermilk substitute, such as vegan buttermilk or unsweetened soy milk.
When Should One-Bowl Chocolate Cake Be Served?
Depending on how you want to decorate the cake, you can assemble it in several different ways. The addition of chocolate curls provides a rich presentation, but you can also use a light dusting of powdered sugar or cocoa powder, fresh seasonal fruits, whipped cream, and caramel sauce for a simple presentation.
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Is there a way to store chocolate cake?
Storage of chocolate cake requires consideration of the type of icing used. When you use whipped chocolate ganache in this recipe, you can store the cake for up to five days at room temperature, covered.
For more information about how long frosting lasts, and whether you should store it at room temperature or refrigerated, check the instructions for the frosting you intend to use.
Is this cake freezer-friendly?
I don’t think there is a problem freezing this cake. You can get the best results by wrapping each cake layer in plastic wrap and freezing it before frost it. Layers of cake can be frozen for up to two months, and should only be thawed overnight in the refrigerator or for about an hour at room temperature.
One-Bowl Chocolate Cake
One-bowl Chocolate Cakes are super chocolaty, fluffy, tender, and moist, and they require very little effort compared to boxed cakes. This chocolate cake is easy to make from scratch and is sure to blow you away!
Ingredients
Cake
- 1 large egg
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ cup hot water
- 1 teaspoon baking soda
- 1 cup granulated sugar
- ¼ teaspoon salt
- ½ cup vegetable oila
- ½ cup buttermilk see note
Frosting
- 2 to 3 tablespoons milk
- 1 ¼ cup powdered sugar
- 5 tablespoons unsalted butter
- ¼ cup unsweetened cocoa powder
- ½ teaspoon vanilla extract
Instructions
Place parchment or aluminum foil on the bottom of an 8-inch square or round cake pan and set aside.
Ensure that the oven is preheated to 350 degrees Fahrenheit. A large mixing bowl should be used for mixing flour, sugar, cocoa, baking soda, baking powder, and salt.
Stir together one cup all-purpose flour, one cup granulated sugar, 1/4 cups cocoa powder, a teaspoon of baking soda, 1/2 teaspoons baking powder, and 1/4 teaspoons salt into one cup oil and buttermilk. In order to achieve a smooth batter, add hot water and whisk it.
Prepare a pan by combining 1 large egg with 1/2 cups of vegetable oil, 1/2 cups of buttermilk, and 1/2 cups of hot water. If there are any air bubbles on the counter, tap it gently with your fingertips.
After baking for 25-30 minutes, insert a toothpick in a few places to check the doneness. The frosting can be made while the cupcakes are cooling. A saucepan over medium heat can be used to melt butter for frosting.
5 tablespoons unsalted butter and cocoa powder should be whisked together until smooth. Removing the pan from the heat after 2 minutes is the best option. Be careful not to boil anything.
After the saucepan has been removed from the heat, it must be cooled. Pour in 1/4 cups unsweetened cocoa powder and sifted powdered sugar. When vanilla and milk are added one tablespoon at a time, a smooth mixture will be achieved.
To make the frosting look glossy and smooth, it should be smooth and glossy. The cakes should still be warm, so add powdered sugar, milk, and vanilla extract, then add the frosting and spread it evenly. Allow the cake to cool before cutting.
Notes
Make your own buttermilk by whisking two teaspoons of apple cider vinegar into 1/2 cups of whole milk or half-and-half.
It is easier to work with frozen frosting if powdered sugar is sifted before use.
The nutrition value of a product will vary depending on the product you use. Note that the following information is only an estimate. You should always use an app that is familiar to you to calculate calories.
Nutrition Information:
Yield: 9Amount Per Serving: Calories: 388Total Fat: 20gSaturated Fat: 14gCholesterol: 36mgSodium: 210mgCarbohydrates: 53gFiber: 1gSugar: 39gProtein: 3g
