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.
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.
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.
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!)
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.
Chocolate Chip Muffins
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A good muffin recipe is hard to find. I’ve tried so many that resulted in dense, short, and tasteless muffins that I began to give up hope. Behold the King Arthur Flour recipe! Not only are these muffins moist, domed, and filled with chocolate chips, they’re super easy to make. Eight ingredients and two bowls means easy baking and minimal cleanup.
Plus, if you don’t like chocolate chips in your muffins (I’ll pretend you didn’t say that.), you can easily swap them out for raspberries or another fruit. This recipe is really versatile and works with any kind of mix-in.
Ingredients
2 cups pastry flour or all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups chocolate chips
1 cup milk
1/4 cup vegetable oil or softened butter
2 large eggs
Preparation
Preheat oven to 500°F. (Don’t panic, the temperature will be reduced later.)
Blend together the dry ingredients and chocolate chips.
Beat the liquid ingredients (milk, oil or butter, and eggs) together until they are light. I used my OXO egg beater for this, and it worked perfectly.
Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds. The batter will be lumpy, but that’s fine.
Fill cups of a lightly greased muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F*. Bake for 15 to 20 minutes, or until muffins test done.
Yields: 12 muffins, 24 mini-muffins, or six jumbo muffins.
Recipe adapted from King Arthur Flour.
