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Donal Skehan
One Bowl Chocolate Cake | DonalSkehan.com, Best.Chocolate.Cake.EVER.
  • desserts-baking

One Bowl Chocolate Cake

August 09

Birthday? Anniversary? Going-away party? This super-easy, one-bowl layer cake is the perfect dessert for any gathering of chocolate buffs. Recipe from Sarah Carey from EveryDay Food for our YouTube collaboration, check out more great recipes on MarthaStewart.com.

  • serves Serves 8
  • time 90

Method

  1. 1. Preheat oven to 350F/170C. Butter two 8-inch round cake pans (2 inches deep); 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.
  2. 2. 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.
  3. 3. To make the frosting, 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 of cake. Top with remaining layer; frost top and sides with remaining 2 cups frosting.

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Ingredients

For the cake:

Unsalted butter, softened, for greasing

3/4 cup unsweetened Dutch cocoa powder, plus more for pans

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

2 large eggs

3/4 cup low-fat buttermilk

3/4 cup warm water

3 tbsp safflower oil

1 tsp pure vanilla extract

For the frosting:

2 1/4 cups confectioners’ sugar

1/4 cup unsweetened cocoa powder

Pinch of salt

6 ounces cream cheese, room temperature

1 1/2 sticks unsalted butter, softened

9 ounces bittersweet chocolate, melted and cooled slightly

3/4 cup creme fraiche, or sour cream

For the cake:

Unsalted butter, softened, for greasing

85g unsweetened Dutch cocoa powder, plus more for the cake tins

190g cups all-purpose flour

300g sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

2 large eggs

180ml cup low-fat buttermilk

180ml warm water

3 tbsp safflower oil

1 tsp pure vanilla extract

For the frosting:

280g icing sugar

30g unsweetened cocoa powder

Pinch of salt

170g cream cheese, room temperature

165g unsalted butter, softened

265g bittersweet chocolate, melted and cooled slightly

180g creme fraiche, or sour cream

You'll Need

2 x 8-inch cake pans

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