Wednesday, January 8, 2014

One Bowl Chocolate Cake

This cake is classified as a "1 bowl" cake which is pretty much a requirement for any recipe that I make.  A recipe better be really good if it's going to require me to wash more dishes than the absolute bare minimum.

That means that all those recipes that say, "sift dry ingredients together; set aside..." never get made.  Or at least, I never follow the directions.  'Cause really the only downside of cooking in my mind is the dishes that come along for the ride.  So, in an effort to create as little hassle while baking as possible, skip all of the sifting and combining, and just throw all the ingredients into your KitchenAid, pour into your cake pans and call it good.
Ok, there's one little disclaimer, you will have to either wash and reuse your mixing bowl or use a second bowl to make the frosting.  But really, 2 bowls for a layer cake made from scratch is not too bad.

Oh yeah, before I forget, let me mention that this cake has a great chocolate flavor.  The type that's not too rich and fudgy but still has plenty of the chocolatey goodness to satisfy your cravings.

Recipe adapted from Jamie Deen
2 c. flour
2 c. sugar
1 c. unsweetened cocoa powder
2 tsp. baking soda
1 1/4 tsp. baking powder
1 tsp. salt
3 eggs
1 c. buttermilk
1/2 c. warm water
1 stick butter, melted and cooled
2 tsp. vanilla
For the Frosting:
1 stick butter
2 c. powdered sugar
1/3 c. cocoa powder
1 tsp. vanilla
1/4 tsp. salt
3 Tbsp. +/- milk or cream

1.  In a stand mixer with the whisk attachment, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt for about 1 minute.

2.  Add in eggs, one at a time, and continue beating until fully combined.

3.  Whisk in buttermilk and warm water again until combined.  Next, add the melted butter and vanilla. Beat 1 more minute then pour into 2 - 8 inch cake pans that have been greased and floured.

4.  Bake at 350˚ for 30 minutes.  Cool in the pans for 10 minutes then transfer to a wire rack to cool completely.

5.  Meanwhile, prepare the icing.  Beat butter until light and fluffy.  Stir in powdered sugar and cocoa powder.  Add vanilla and salt and beat until all combined (it should be pretty dry and thick at this point).  Add enough milk/cream to create the desired consistency.  Important: Taste Test!  Adjust these amounts as needed and to your specific tastes.

6.  Frost the cake.  Filling the center with chocolate frosting and icing the edges and top.

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