One Bowl Chocolate Cake

June 24, 2011

one bowl chocolate cake

One bowl. Fast. When it comes to cakes, these words are music to my ears! One bowl chocolate cake.

I don’t know about you but a chocolate cake craving is one of the worst to endure. And the last thing I want to do is to wash heaps of dishes, switch on the appliances and cream butter. Oh gawd, creaming butter is the worse in winter because it never gets soft enough and then when I attempt to cream it with my psychotic electric beaters, my kitchen gets pummelled with butter projectiles. And no joke, I have a block of butter that has been sitting out for a week and it’s still not soft! This is why I LOVE this recipe oh so much.

one bowl chocolate cake

Just looking at this cake in all its awesome slabness brings on waves of nostalgia. Even the icing to me is old school (seriously when was the last time I made chocolate icing with icing sugar?). And if the mood takes you, there’s absolutely no need for cake tins, cake stands or cake plates. If you wish, bake this cake in a shallow tray or pyrex dish, dump the icing on when it has cooled then just grab a fork and dig in. Forget the overly rich, fudgy, dense counterparts, get your face into this old-fashioned, crumbly, moist beauty.

one bowl chocolate cake

This is a no-fuss everyday cake that can be whipped up quickly even at your laziest and just in time for the 4pm blues (after looking at it and tasting it, The Captain now lovingly dubs this the Sara Lee cake. Love it!). It’s the ultimate quick bang chocolate cake for one of those devilish moods, instant gratification guaranteed.

one bowl chocolate cake

One Bowl Chocolate Cake
Serves 6
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 150g unsalted butter
  2. 220g brown sugar
  3. 100g good quality dark chocolate
  4. 50g Dutch-processed cocoa
  5. 160ml milk
  6. 3 large eggs, room temperature
  7. 170g plain flour
  8. 1.5 tsp baking powder
  9. 1/2 tsp baking soda
  10. 1/2 tsp salt (skip this if using salted butter)
Chocolate Fudge Frosting
  1. 100g good quality dark chocolate
  2. 50g unsalted butter, softened and at room temperature
  3. 150g icing sugar, sifted
  4. Pinch of salt
  5. 1-2 Tbl of milk
Instructions
  1. Preheat oven to 170°C. Grease and line a 20-21cm square tin.
  2. In a large pot or mixing bowl over simmering water, add the butter, sugar, chocolate, cocoa and milk. When butter and chocolate has melted, remove from heat and whisk to combine. Allow to cool for 5 minutes.
  3. Add the eggs to the chocolate mixture and whisk to combine. Sift over the flour, baking powder, baking soda and salt then gently stir to mix.
  4. Scrape batter into tin and bake for 45-55 minutes or until a skewer comes out clean.
  5. Cool in tin for 5 minutes then turn out and cool completely on a wire rack. Cake will keep for a few days in an airtight container (a quick zap in the microwave will get it all warm, melty and soft again).
Chocolate Fudge Frosting
  1. In a bowl over simmering water, melt chocolate then remove from heat. Beat in softened butter (make sure it is room temp. Cold butter is bad news in this case). Sift over icing sugar and salt then beat until combined. Add enough milk until it is a spreadable consistency.
  2. Ice cooled cake and leave to set.
Citrus and Candy http://www.citrusandcandy.com/

Need an alternative? Then check out this gluten-free, flourless and nut-free chocolate cake.

One year ago: Jasmine Tea Crème Brulée