Let’s talk about the magic of one bowl cakes for a moment… they are amazing.
Yep, that’s pretty much all there is to it.
There’s no bringing butter to room temperature, there’s no fancy ingredients, and there isn’t a mountain of dishes to wash… just plain ole moist, tasty chocolate cake made in ONE BOWL!
One bowl. What a breath of fresh air.
One Bowl Chocolate Cake
Adapted from King Arthur Flour (here)
Yield: 12 to 16 servings
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (7 ounces) sugar
1/4 cup (3/4 ounce) cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon (1/2 ounce) vinegar
1/3 cup (2 5/8 ounces) vegetable oil
1 cup (8 ounces) milk
Preheat your oven to 350°F.
Grease (and line with parchment paper if you feel so inclined, mine didn’t need it) an 8″ pan with cooking spray and set aside.
Measure all the dry ingredients into a large bowl. Blend the ingredients together thoroughly with a whisk and scoop out three holes, or indentations. These holes will help you keep track of what ingredients you’ve already added!
Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third.
Take the cup of cold milk and pour it directly over everything in the pan. Stir all the ingredients together until they are well blended.
Bake for 30 to 35 minutes. Serve right from the pan, warm with ice cream or a quick dusting of powdered sugar or double the recipe and make a layer cake with your favorite frosting.
*Alternatively, you can mix all ingredients in the actual pan that you’ll be baking the cake in! Hence, the ‘cake pan’ in the title. But be warned, the cake will stick to the bottom of the pan.
**This recipe can be easily made vegan by substituting water (1 cup), coffee (1 cup) or even rum (3/4 cup water and 1/4 cup rum) for the milk! A winner for everyone!