One Bowl Chocolate Cake

One Bowl Chocolate Cake

Yes, it says that only one bowl will be used to create this chocolate cake, but I assure you, it is far from few dishes as many measuring cups are used!  I love this recipe because it comes together quickly, you can mix it easily with a whisk and is very versatile.  It can be easily made into a sheet cake, Bundt, layer and cupcakes.  I've made them in every shape, and it comes out moist, rich and fluffy every time.  I would have to say that the results is very similar to a boxed cake mix, in terms of fluffiness and moistness.

2 cups granulated sugar
1 3/4 cups all purpose flour
3/4 cup natural cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 cup milk (typically whole should be used in baking but I've used other varieties, even nonfat with good results)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water (I warm mine up in a glass measuring cup in the microwave)

Heat the oven to 350°F.  To make cakes like the ones pictured above, grease 2 9" round cake pans and line bottom with parchment paper rounds and greased, or grease and flour (or use a baking spray with flour) a 10" fluted Bundt pan; set aside.

In a large mixing bowl; sift together sugar, flour, cocoa powder, baking soda, baking powder and salt.  Make sure everything is mix; make a well in the center of dry ingredients.  In a 4-cup measuring cup, measure milk and oil.  Add eggs and vanilla; whisk together to combine.  (I use electric hand mixer.)  Pour milk mixture into center of the well and whisk 4 minutes or use electric mixer on medium; beat 2 minutes.  Stir in boiling water gently.  Batter will be very thin.  Pour batter into prepared Bundt pan or divide between 2 round cake pans.

Baking time:
1 9x13" glass baking dish: 35 to 45 minutes (use 1/2 batch frosting)
1 10" fluted Bundt pan: 45 to 60 minutes (use ganache or dust with powdered sugar)
2 9" round cake pans: 20 to 25 minutes (use full batch frosting)
24 cup-muffin tins: 16 to 18 minutes, filled 2/3 (1/2 batch frosting to spread, full batch to pipe)

Check for doneness when cakes have puffed and tester inserted in center comes out clean.  Unmold cakes and let cool completely on wire racks before frosting.


Chocolate Frosting
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 cup natural cocoa powder
2 teaspoons vanilla extract
1/4 to 1/3 cup milk

Place butter in medium mixing bowl; beat with electric mixer on medium speed.  Add sugar and cocoa powder; beat to combine.  Add vanilla; mix until smooth.  Add milk by tablespoons until it reaches spreading consistency.


Chocolate Ganache:
8 ounces bittersweet chocolate chips or chunks
3/4 cup milk or heavy cream

Combine chocolate and milk in a glass bowl; heat in microwave on high 2 to 2 1/2 minutes or until the milk is hot.  Let stand 4 minutes; whisk until smooth.  Let cool until room temperature; whisking every few minutes.  Drizzle over cake; let cool to set.