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
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.
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
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.)
ONE BOWL CHOCOLATE CAKE III
This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.
Provided by shirleyo
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 217.1 mg, Sugar 17.3 g
ONE-BOWL CHOCOLATE CAKE BATTER RECIPE
Provided by KimberlyB
Number Of Ingredients 13
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.
PERFECT ONE-BOWL CHOCOLATE LAYER CAKE
To avoid and small lumps in the batter make certain to sift your cocoa powder, and using a good-quality cocoa will only improve the flavor, the batter will not work well for cupcakes.
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Set oven rack to second-lowest position).
- Grease and flour two 9-inch round cake pans ( can use 8-inch cake pans an increase the baking time slightly).
- In a large bowl combine the sugar with flour, sifted cocoa powder, baking powder, baking soda and salt; mix until combined.
- Add in eggs, cooled coffee, buttermilk or milk, vanilla and oil; mix using an electric mixer at medium speed beat until smooth.
- Add in the water/coffee mixture and beat for another 2 minutes (batter will be quite thin).
- Divide mixture evenly between the two cake pans.
- Bake for about 30-35 minutes or until cake tests done (the baking time will vary depending on what size of pan you use).
CHOCOLATE SWIRL MUFFIN CAKE
Need a little indulgence? Rely on a muffin mix to make quick work out of a chocolaty cake you can serve anytime.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Generously spray 12-cup bundt cake pan with cooking spray with flour.
- In 2-quart saucepan, heat Filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth. Remove and set aside 1/3 cup filling for glaze. Freeze remaining filling about 15 minutes or until thick like pudding.
- Meanwhile, in large bowl, stir together Cake ingredients. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within 1/2 inch of pan edges. Spoon remaining batter over filling.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. Cool completely, at least 2 hours.
- When ready to serve, in small microwavable bowl, heat reserved 1/3 cup filling uncovered on High 10 to 15 seconds or until smooth and pourable. Pour over cake to glaze. Store covered at room temperature.
Nutrition Facts : Calories 410, Carbohydrate 49 g, Cholesterol 85 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 31 g, TransFat 1/2 g
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ONE-BOWL CHOCOLATE CAKE - BETTER HOMES AND GARDENS
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5/5 (56)Total Time 1 hr 50 minsServings 8Calories 454 per serving
- Preheat oven to 350°F. Grease and lightly flour a 9x1-1/2-inch round or 8x8x2-inch baking pan.
- In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, oil, and vanilla. Beat with an electric mixer on low speed until just combined. Beat on medium speed for 2 minutes. Add egg and beat 2 minutes more. Pour batter into prepared pan.
- Bake for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool cake on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on a wire rack. To serve, sprinkle with powdered sugar and transfer to a serving plate. Makes 8 servings.
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