One Bowl Chocolate Cake Made From Scratch Food

BEST EVER ONE BOWL CHOCOLATE CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt until well combined.
• Add the eggs, the milk, the vegetable oil and the vanilla, and whisk these ingredients into the dry ingredients until the mixture is smooth.
• Slowly add the boiling water, whisking constantly until the cake batter is runny and smooth.
• Pour the cake batter into a greased 9-inch by 13-inch rectangular pan and bake at 350 degrees Fahrenheit for about 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
• Let the cake cool in the pan on a wire rack while you make the frosting.
• For the frosting, whip the butter on high speed using a stand mixer or electric hand mixer until the butter is pale and smooth. Add the cocoa powder and the powdered sugar and continue to whip until everything is combined and smooth.
• If necessary, add the milk a few drops at a time to loosen up the frosting until it reaches a consistency that is spreadable. This step may not be necessary depending on the temperature of the butter you used for the frosting.
• When the cake has cooled completely, spread the frosting over the cake.
• Refrigerate the cake for about 1 hour to allow the frosting to set before serving, or serve immediately if you desire.

ONE BOWL CHOCOLATE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
• Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

BAKER'S ONE BOWL CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add vanilla; mix well.
• Add 1/2 cup of the flour, the baking soda and salt; beat until well blended. Add remaining 2 cups flour alternately with water, beating until well blended after each addition. Pour evenly into 2 greased and floured 9-inch round cake pans.
• Bake 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely on wire racks. Spread with your favorite frosting, if desired. (NOTE: Nutrition information is for unfrosted cake.)

ONE-BOWL CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first 6 ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined., Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.

ONE-BOWL CHOCOLATE CAKE BATTER

Steps:

• Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes. Beat in the hot water until smooth.
• Turn this one-bowl chocolate cake batter into three different desserts.
• Layer Cake:
• Brush two 9-inch round cake pans with vegetable oil, line with parchment, then brush with more oil and dust with flour.
• Divide the batter between the pans; tap against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the centers of the cakes comes out clean, 40 to 45 minutes. Let cool 15 minutes in the pans, then turn out onto racks to cool completely; discard the parchment.
• Sheet Cake:
• Line a 9-by-13-inch baking dish with foil and brush with vegetable oil.
• Pour the batter into the pan; tap against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the pan.
• Cupcakes:
• Line 30 muffin cups with paper liners.
• Pour the batter into the muffin cups, filling them about halfway. Tap the pans against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to racks to cool completely.

CHOCOLATE CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x13-inch baking pan.
• Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup.
• Combine sugar, vegetable oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating batter briefly after each addition. Batter will be very runny. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let cool completely.