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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 133.7
  • Total Fat: 3.0 g
  • Cholesterol: 24.3 mg
  • Sodium: 22.0 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.7 g

View full nutritional breakdown of One-bowl Chocolate Cake calories by ingredient
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One-bowl Chocolate Cake

Submitted by: SBAUM1994

Introduction

Uses only one bowl, great if you don't want a big mess in your kitchen. Adapted from martha stewart's one bowl chocolate cake. These don't require as many eggs as other recipes and do not use butter. For lower calories, milk or buttermilk (omit the vinegar) can be used instead of half and half. They come out moist and poofy. This recipe is simple and hard to mess up. Experiment if you like!

I recommend a chocolate mousse frosting. It's simple to make and tastes delicious.
Uses only one bowl, great if you don't want a big mess in your kitchen. Adapted from martha stewart's one bowl chocolate cake. These don't require as many eggs as other recipes and do not use butter. For lower calories, milk or buttermilk (omit the vinegar) can be used instead of half and half. They come out moist and poofy. This recipe is simple and hard to mess up. Experiment if you like!

I recommend a chocolate mousse frosting. It's simple to make and tastes delicious.

Number of Servings: 18

Ingredients

    1.5 cup flour
    1.5 cup granulated sugar
    .75 cup cocoa powder unsweetened
    .75 tsp baking powder
    1.5 tsp baking soda
    1 tsp white vinegar
    .75 cup water (for a richer chocolate flavor .5 cup coffee and .25 cup water)
    .75 cup half and half
    1-2 tbsp canola oil (or saffron)
    2 large eggs


Tips

Remember, do not overbeat your ingredients. Mix until just combined. If overbeaten, they will not rise properly. Also be careful not to overcook, as they can quickly dry out if left in the oven too long.


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Directions

Heat oven to 350 degrees. Combine dry ingredients. Stir with a whisk to mix. Add wet ingredients and stir further until just combined. Spoon into a cupcake pan (recommended a little less than 1/4 cup batter per cupcake) or pour into cake pan. (remember to spray with non-stick cooking spray). Put in oven and cook until a dark rich chocolate color. Use a toothpick to test or simply pat the top and see if it springs back. Cook time is about 15-20 min for cupcakes, longer for cake pans.

Serving Size: 18 large cupcakes or 2 6x6 in. cake pans

Number of Servings: 18

Recipe submitted by SparkPeople user SBAUM1994.






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