One-Bowl Chocolate Cake

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One-Bowl Chocolate Cake

One-Bowl Chocolate Cake

This easy-to-make chocolate cake is dark, moist, rich—and only dirties one bowl! Not quite as easy as boxed cake mixes, but those often contain trans fats. Our simple "from scratch" recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour.

Serves 12

Prep Time 25 min

Total Time 65 min.

Ingredients

  • 3/4 cup plus 2 whole-wheat pastry flour, (see Ingredient Note)
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup nonfat buttermilk, (see Tip)
  • 1/2 cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 2 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot strong black coffee
  • Confectioners’ sugar, for dusting

Cooking Directions

Step 1

Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.

Step 2

Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.

Step 3

Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing.


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