Chocolate cake
This easy one-bowl chocolate cake features a moist texture and rich flavour, blending cocoa and vanilla in a simple mix. Ideal for both novice and experienced bakers, it's baked and glazed for a delightful finish.
Cook time 60 min
Prep time 30 min
Ingredients:
1 cup self-raising flour1/3 cup vanilla extract
2 tbsp dry cocoa powder
1 tsp baking soda
1 cup sugar
2 tbsp butter
1/4 cup milk (1% fat)
2 eggs
1 tsp vanilla extract
1 cup powdered sugar
1 tbsp water
'One bowl' chocolate cake is a timeless, easy-to-make dessert that requires minimal cleanup and maximum flavor. Perfect for beginners and seasoned bakers alike, this recipe combines simple ingredients to create a rich, moist chocolate cake with a touch of vanilla. Follow this guide to whip up a delicious treat that will impress your friends and family.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a large mixing bowl, add the self-raising flour, dry cocoa powder, baking soda, and sugar. Whisk these ingredients together until they are well combined.
Add the butter, milk, eggs, and vanilla extract to the dry ingredients. Use a hand mixer or stand mixer on medium speed to blend everything together until you have a smooth, lump-free batter.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Place the cake pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake is completely cool, prepare the glaze. In a small bowl, mix the powdered sugar and water until smooth. If the consistency is too thick, you can add a few more drops of water; if it's too thin, add a bit more powdered sugar.
Drizzle the glaze over the cooled cake, allowing it to run down the sides. Use a spatula or a spoon to spread it evenly if necessary.
Let the glaze set for a few minutes before slicing the cake. Serve and enjoy your delicious one-bowl chocolate cake!
Making the 'one bowl' chocolate cake is both straightforward and rewarding. By following these steps and tips, you'll create a delectable dessert that's sure to become a household favorite. Enjoy your homemade chocolate cake with a scoop of ice cream or a cup of coffee for the perfect treat.
Chocolate cake FAQ:
Use an 8-inch round cake pan for this recipe. Ensure it's greased and floured or lined with parchment paper for easy removal.
Bake the cake in a preheated oven at 350°F (175°C) for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, you can use all-purpose flour instead of self-raising flour. However, you will need to add 1 teaspoon of baking powder for each cup of all-purpose flour to achieve a similar rise.
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
You can substitute butter with an equal amount of vegetable oil or melted coconut oil. This will still provide moisture and richness to the cake.
Tips:
- Ensure all ingredients are at room temperature before you start mixing. This helps them incorporate more smoothly.
- Sift dry ingredients like flour, cocoa powder, and baking soda to avoid lumps and ensure even distribution.
- Do not overmix the batter to keep the cake light and airy. Mix just until the ingredients are combined.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Grease and line your cake tin properly to prevent the cake from sticking.
- Test the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition per serving
10 ServingsCalories 250kcal
Protein 3.86g
Carbohydrates 50g
Fiber 1.56g
Sugar 36g
Fat 4.25g
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