One-Bowl Chocolate Cake
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Martha Stewart Living, April 2010
- Yield Makes one 8-inch double-layer cake
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Ingredients
- Unsalted butter, softened, for pans
- 3/4 cup unsweetened Dutch cocoa powder, plus more for pans
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup low-fat buttermilk
- 3/4 cup warm water
- 3 tablespoons safflower oil
- 1 teaspoon pure vanilla extract
- Chocolate Frosting
Directions
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
- Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely.
- Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.
Cook's Note
Unfrosted cake layers can be stored, wrapped in plastic, at room temperature or refrigerated overnight. Frosted cake can be refrigerated overnight.
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Wow, I just made these and they are super soft when coming out of the oven. The next day they firmed up and were just as good. I made cupcakes with the recipe btw.
I made the cupcake option of this terrific recipe. The option is not listed here, but it was in the magazine. I reviewed this recipe on my own blog, Recipes That Worked by Mandy Higgins.
This was surprisingly good! Very easy to make, and delicious. Its relatively lower fat than most cake recipes as well. I used natural cocoa powder, and it still worked fine. Mine was also done after 30 minutes.
Forgot to add that it baked a bit faster than the recipe stated (and yes, I have a separate oven temp gauge). Check 5-10 minutes ahead just in case. You don't want a dry cake!
I made this for my four year old's birthday, she loved it. As did the adults. Very good, moist and chocolate-y. I used the frosting recipe suggested. Good combination.
P.S.!
I used 9 inch pans and it was still impressive and high. Tasted even better a day later cold from the fridge!
I just made this and it was amazing! So moist and delicious! I altered it just a bit by adding two tblsps espresso powder to the water part for my coffee-holic husband. You actually couldn't even taste it though. It just tastes super chocolatey! I also used vegetable oil instead of the fancy stuff, was perfect. One of the most perfect cakes I ever made :] Will be a classic in my recipes.