One-Bowl Chocolate Cake

Confident Levelled Recipe - Safely works with unpasteurized Ingredients such as eggs and flour!

This perfectly delicious chocolate cake is one of my favorites as it is simple and scrumptious! Did I mention that only 1 bowl is used?! The fact that any cocoa variation would work makes my heart skip a beat as it changes the taste and color subtly, creating a dynamic batter!

INGREDIENTS:

Dry Ingredients

• 1 ¾ cups all-purpose flour

• 1 ½ cups white sugar

• 1 ½ teaspoons baking powder

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• ¾ cup unsweetened cocoa powder
  *Cocoa powder can be in various variations: black cocoa, dutch cocoa, red cocoa etc. – there are differences in each, such as the fat content and crumb color variations. Any would work.*
  

Wet Ingredients

• 1 cup milk

• 2 large eggs

• ½ cup oil

• 2 teaspoons vanilla extract

• 1 cup boiling water 
  (Optional for adults: have 1 teaspoon of espresso powder in the boiling water)

PROCESS:

• Preheat the oven to 350 degrees F. Use the whisk attachment on your mixer.

• Prepare three 6-inch round baking pans or one 9 x 13 sheet cake pan.
  *To prepare, I like to measure and add parchment paper at the bottom and butter the sides of the pan*

• Measure and add your dry ingredients (flour, sugar, baking powder, baking soda, cocoa and salt) into your mixer bowl and mix.

• Measure and add your wet ingredients (milk, eggs, oil, vanilla extract) into the same mixer bowl and stir until homogeneous.
  *Be mindful not to overmix as it will release more gluten. Thus, mix for about 1 minute & 30 seconds*

• Pour in the boiling water and stir for 30 seconds.
  *This will be a thin batter*

• As evenly as you can, pour into your cake pans.

• Bake for 30-35 minutes at the preheated 350 degrees F. To check if the cake is done, insert a toothpick in the middle, once done, the toothpick will come out clean.
  *Depending on the pan size or shape used, more or less time may be required. Thus, keeping an eye on the cake and checking for doneness with the toothpick is optimal*

• Once done, let the cake cool in the pans for approximately 10 minutes. Then, remove the cakes from the pans and place them on a wire rack to cool completely.

STORING:

• Once completely cooled down, wrap the cakes in plastic wrap then in a zip-lock bag and place them in the fridge until you are ready to use/frost them (same day or next day)! Frosting a cold cake is much easier than frosting at room temperature, let alone a warm cake!

• If you would like to Freeze the cake layers, place them in the freezer for up to 1 month for ideal freshness. To use them, let them thaw by placing them from the freezer to fridge overnight and then use the cold fridge cake layers!