One Bowl Chocolate Cake

One Bowl Chocolate Cake

 

 

Cupcake Ranking:  4 Cupcakes

 

 

 

This cake was so simple I was hoping it was going to be good.  And, it absolutely was delicious.  It just goes along with my theory that simple ingredients make the best food.  The cake was moist, spongey and chocolatey.  It was great.  The frosting was interesting.  It was more of a mousse than an icing.  I would use it again to put in between layers but not necessarily for an "all-over" icing.  I think a chocolate buttercream would be heavenly!

 

 

Ingredients

 

 

Unsalted butter, softened, for pans

3/4 C unsweetened Dutch Cocoa powder, plus more for pans

1 1/2 C All-purpose flour

1 1/2 C Sugar

1 1/2 tsp Baking soda

3/4 tsp Baking powder

3/4 tsp Salt

2 large Eggs

3/4 C low-fat Buttermilk

3/4 c Warm water

3 Tbs Safflower oil

1 tsp pure Vanilla extract

 

 

Chocolate Icing

 

2 1/4 C Confectioners' sugar

1/4 C unsweetened Cocoa powder

Pinch of salt

6 oz Cream cheese, room temperature

1 1/2 sticks unsalted Butter, softened

9 oz Bittersweet chocolate, melted and cooled slightly

3/4 C Sour cream

 

Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep) (I used an 8 inch springform pan); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.

 

Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely.

 

Icing Directions: Sift together sugar, cocoa, and salt.  Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined.

 

Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.

 

 

 

Rach's Review: This cake was yummy.  It was chocolatey and spongey and EASY.  Perfect!  I will definetley use a buttercream next time.  It was DELICIOUS!!