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.

Comments

One Response to “One Bowl Chocolate Cake”

    Crystal Sanchez on 1 January 13th, 2018 2:29 pm

    Yes this cake is amazing! I’ve been making this cake since 2014. By far the best! Super moist and rich, you can top it off with any frosting you can absolutely think of. My favorite is poking holes in it after it’s done baking and pouring cream cheese frosting or peanut butter frosting oh my gosh talk about heaven. It’s already as moist as any cake I’ve ever had. So if you’re not a frosting person, don’t worry about it, it’s just as good without it. This really should be a no fail cake, simple and you know what’s going into your cake not like the store-bought cakes. My kids actually started having me make this cake for their birthday instead of going and buying one, saves my husband and I alot of $$$$ and when family comes in town, yep you got it! I’m on it. chocolate cake yum yum yum.

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