The Perfect One-Bowl Chocolate Cake Recipe
Update 2019: I’ve changed the measurements in the recipe below to make exactly enough batter for three 6-inch cake pans or two 9-inch cake pans. I always do triple 6-inch layers when making cakes (I like ‘em tall!), and since I get so many questions on how to convert the original recipe into three 6-inch layers I thought I’d just do the math for you. So same great recipe, with the most requested amount of batter!
You can pair this chocolate cake with almost any buttercream, but I’ve chosen to pair it with my favorite chocolate buttercream recipe to really enhance the chocolate flavor. In the past I’ve paired it with cherry, raspberry, almond, salted caramel, and vanilla buttercreams and those pairings have been super tasty.
Ingredients
2 Cups (265g) all purpose flour
1 2/3 Cups (340g) white granulated sugar
2/3 Cup (60g) unsweetened natural cocoa powder (not Dutch Process)
2 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1/2 Cup (120ml) vegetable oil
2 eggs, room temperature
1 1/2 tsp pure vanilla extract
1 Cup (240ml) full-fat buttermilk*, room temperature DIY recipe in the notes
1 Cup (240ml) hot water
Instructions
Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.
Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin.
Pour into prepared cake pans no more than 2/3 full and bake for 40-45 minutes, until a wooden toothpick inserted comes out clean. Cool completely before frosting with chocolate buttercream or frosting of your choice.
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