One Bowl Chocolate Cake Iii Recipes

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ONE-BOWL CHOCOLATE CAKE

This cake mixes up quickly and bakes while we enjoy our dinner. My son, David, loves to help decorate it. -Coleen Martin, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 12



One-Bowl Chocolate Cake image

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first 6 ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined., Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.

Nutrition Facts : Calories 297 calories, Fat 15g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 281mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
1 cup canola oil
1 cup buttermilk
1 cup hot water
Frosting of your choice
Colored sprinkles, optional

ONE-BOWL CHOCOLATE CAKE

Birthday? Anniversary? Going-away party? This super-easy, one-bowl layer cake is the perfect dessert for any gathering of chocolate buffs.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h25m

Yield Serves 12

Number Of Ingredients 13



One-Bowl Chocolate Cake image

Steps:

  • Preheat oven to 350°F. Butter two 8-by-2-inch round cake pans; dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, buttermilk, water, vanilla, and oil.
  • Divide batter evenly between prepared pans. Bake until tops spring back when lightly pressed, about 30 minutes. Transfer pans to a wire rack; let cool 15 minutes. Invert cakes onto rack, remove parchment, then turn top-side up (to prevent sticky tops from sticking to rack); let cool completely.
  • Spread 1 1/2 cups frosting over top of one cooled cake layer. Top with remaining layer. Spread a thin coat (about 1 cup) of frosting over top and sides of cake to create a "crumb coat." Refrigerate about 20 minutes, then frost top and sides of cake with remaining frosting. (For a more refined look, trim domed top of cake flat before layering and frosting.)

Softened unsalted butter, for pans
1 1/2 cups unbleached all-purpose flour, plus more for pans
1 1/2 cups sugar
3/4 cup Dutch-process cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
2 large eggs, room temperature
3/4 cup low-fat buttermilk, room temperature
3/4 cup hot tap water
2 teaspoons pure vanilla extract
6 tablespoons vegetable oil
Chocolate Frosting for One-Bowl Chocolate Cake

ONE-BOWL CHOCOLATE CAKE BATTER

Provided by Food Network Kitchen

Categories     dessert

Yield 1 layer cake, 1 sheet cake or 30 cupcakes

Number Of Ingredients 13



One-Bowl Chocolate Cake Batter image

Steps:

  • Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes. Beat in the hot water until smooth.
  • Turn this one-bowl chocolate cake batter into three different desserts.
  • Layer Cake:
  • Brush two 9-inch round cake pans with vegetable oil, line with parchment, then brush with more oil and dust with flour.
  • Divide the batter between the pans; tap against the counter to remove any air bubbles.
  • Bake at 350 degrees F until a toothpick inserted into the centers of the cakes comes out clean, 40 to 45 minutes. Let cool 15 minutes in the pans, then turn out onto racks to cool completely; discard the parchment.
  • Sheet Cake:
  • Line a 9-by-13-inch baking dish with foil and brush with vegetable oil.
  • Pour the batter into the pan; tap against the counter to remove any air bubbles.
  • Bake at 350 degrees F until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the pan.
  • Cupcakes:
  • Line 30 muffin cups with paper liners.
  • Pour the batter into the muffin cups, filling them about halfway. Tap the pans against the counter to remove any air bubbles.
  • Bake at 350 degrees F until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to racks to cool completely.

2 cups all-purpose flour
1 3/4 cups granulated sugar
1/4 cup packed light brown sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1 cup whole milk
1/2 cup vegetable oil
1 tablespoon distilled white vinegar
2 teaspoons pure vanilla extract
1/4 cup hot tap water

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