One Bowl Chocolate Cake

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I love baking, but doing the dishes is a whole other story. When I find complex recipes that I know I must try, I tend to break up the steps and get as much stuff done in advance so I don’t have to wash and rewash dishes all day.

One Bowl Chocolate Cake

So when I discover recipes like Hershey’s amazingly moist one-bowl chocolate cake, I have to share the details with everyone. Not only is it super easy to make, I used one bowl, two measuring cups, two measuring spoons, and a spatula. That’s it! The only thing that makes this recipe even better is that you can use it to make layer cakes, a bundt cake, a 9 x 13 cake, or cupcakes! It’s the perfect chocolate cake recipe, and each time I make it, I receive tons of compliments.

One Bowl Chocolate Cake

This time, I made a bundt because I hate frosting cakes and it’s amazing what a little dusting of powered sugar can do to elicit ooohs and aaahs. (It’s true, I made this for a New Year’s Eve party and everyone raved about it.) But I’ve also made this as cupcakes and layers cakes, I love that it’s so veratile.

One Bowl Chocolate Cake

Disclosure: I received a bundt pan from Baker’s Secret.

Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preparation
Quick note about temperature: If you’re using a dark pan, you should lower the temperature 25°. If you’re using glass or a light pan, leave it as the recipe says. Here you can see the two different colored pans–since I used the dark Baker’s Secret pan, I lowered the temp. (Side note: The Baker’s Secret pan has HANDLES. Do you know how much easier it is to hold and flip a bundt pan with handles? Pure brilliance!)

One Bowl Chocolate Cake

Heat oven to 350°F. Grease and flour appropriate baking pan(s). (See below for variations.)

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan(s).

Pan Variations
12 cup Bundt pan: Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Dust with powered sugar.

Two 9″ round cake pans: Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

One 9×13 baking pan: Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost.

Three 8″ round cake pans: Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

Recipe from Hershey’s.

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