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One-Bowl Chocolate Cake

Name: One-Bowl Chocolate Cake
Prep time: 1020 s
Cook time: 3600 s
Total time: 6120 s
Yield: 12
Ingredients: 3/4 cup Cocoa dry powder unsweetened; 1 teaspoon Leavening agents baking soda; 1 teaspoon Leavening agents baking powder double-acting straight phosphate; 1/2 teaspoon Salt table; 3/4 cup Sour cream reduced fat; 1/2 cup Oil canola; 1 cup Sugars granulated; 4 ounces Baking chocolate unsweetened squares; 200 grams NESTLE UNSALTED BUTTER; 2 tablespoons Vanilla extract; 1/8 teaspoon Salt table

102'

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A rich and moist chocolate cake made with a simple one-bowl method, topped with a smooth and creamy chocolate frosting.

Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Dessert

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 12 Portions +

Cocoa, dry powder, unsweetened

3/4 cup Cocoa, dry powder, unsweetened

Leavening agents, baking soda

1 teaspoon Leavening agents, baking soda

Leavening agents, baking powder, double-acting, straight phosphate

1 teaspoon Leavening agents, baking powder, double-acting, straight phosphate

Salt, table

1/2 teaspoon Salt, table

Sour cream, reduced fat

3/4 cup Sour cream, reduced fat

Oil, canola

1/2 cup Oil, canola

Sugars, granulated

1 cup Sugars, granulated

Baking chocolate, unsweetened, squares

4 ounces Baking chocolate, unsweetened, squares

NESTLE UNSALTED BUTTER

200 grams NESTLE UNSALTED BUTTER

Vanilla extract

2 tablespoons Vanilla extract

Salt, table

1/8 teaspoon Salt, table

One-Bowl Chocolate Cake

Nutri value

Go to instructions

Instructions

6 Steps

102'

Total

17'

Preparation

60'

Cooking

10'

Waiting

Step by step

1 of 6

Step 1

Prepare oven and pans:
Preheat oven to 350°F. Coat 2 (8-inch) round cake pans with cooking spray; line bottoms with parchment paper, and spray parchment with cooking spray. Set aside.

Check

2 of 6

Step 2

Prepare the Cake:
Whisk together flour, sugar, cocoa, instant espresso, baking soda, baking powder, and salt in a large bowl until combined.
Make a well in center, and add eggs, sour cream, oil, buttermilk, and vanilla; whisk until just combined, about 30 seconds.
Whisk in hot water until just incorporated.
Divide batter evenly between prepared pans (about 2 1/4 cups each).

Check

3 of 6

60'

Step 3

Bake and cool cake layers:
Bake in preheated oven until a wooden pick inserted in center of cakes comes out with moist crumbs, 25 to 30 minutes. Let cakes cool in pans on a wire rack for 10 minutes. Remove cake layers from pans; cool completely on wire rack, about 1 hour.

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4 of 6

10'

Step 4

Prepare the Frosting:
Bring cream and sugar to a boil over medium-high, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, until liquid reduces to 2 cups, about 6 minutes.
Pour sugar mixture into a medium bowl, and add chocolate, butter, vanilla, and salt.
Let stand, stirring occasionally, until chocolate and butter are melted and mixture is smooth, about 3 minutes.

Check

5 of 6

10'

Step 5

Cool and whip frosting:
Set bowl of Frosting in a large bowl of ice water.
Using a hand mixer, beat Frosting on medium speed until thick, glossy, and lightened in color, about 3 minutes, scraping down sides and bottom of bowl occasionally.

Check

6 of 6

15'

Step 6

Build the Cake:
To assemble the Cake, place 1 cake layer, top side down, on a plate or cake stand.
Top with about 1 1/2 cups Frosting, and spread evenly to edges using an offset spatula. Top with second cake layer, top side down. Spread remaining Frosting evenly over top and sides of Cake; decorate as desired.

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