Tuesday, March 2

One Bowl Chocolate Cake

You heard right. This Chocolate Cake recipe can be made using ONE bowl. Aside from the fact that it's delicious, it happens to be super easy! The cake picture is one that I just made, and is layered with dark chocolate ganache and covered is creamy chocolate buttercream. Now the frosting & ganache filling unfortunately will require a few more dishes but is well worth it!

One-Bowl Chocolate Cake

6 ounces of semi sweet chocolate
1 1/2 sticks of butter
1 cup hot water
2 cups sugar
2 eggs
3/4 cups buttermilk
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 1/4 teaspoon baking soda
2 cups flour

You can use 2, 10 inch cake pans for a 2 layer cake OR use 2 8 inch cake pans and slice each layer both layers in half for a 4 layer cake. Butter both your pans and set aside. Preheat oven to 350 degrees.

Sift the last 4 ingredients together a sheet of parchment paper, set aside.

Place the chocolate, butter and boiling water in a medium heat proof bowl placed over a pot of simmering water. When the chocolate and butter are melted, whisk in sugar. Let cool for a few minutes.

Whisk the eggs in the mixture. Add buttermilk and vanilla. Whisk in the flour mixture until evenly combined.

Equally divide the batter between the pans. Bake for 18-22 minutes, rotating your pans half way through. Insert a toothpick in the middle of the cake to check if cakes are done. Let cool 10 minutes before removing from pans.

Chocolate Buttercream Frosting
2 stick butter, at room temperature
6 ounces of semi sweet chocolate, melted and cooled
3 tablespoons milk
2 1/2 powdered sugar
1 tablespoon cocoa powder

Sift powdered sugar and cocoa powder, set aside. In a bowl of a stand up mixer, cream butter until smooth. With the mixer on low, add melted chocolate until all is combined. Add milk, then add powdered sugar mixture until combined. Add more milk for desired consistency.

Chocolate Ganache
1 ounces of semi sweet chocolate
1 1/2 cups heavy cream

Set chocolate in a heat proof bowl. In a sauce pan over medium high heat, bring the heavy cream to a boil. Remove quickly and pour over chocolate and whisk until chocolate is melted and ganache is smooth.

Cover the top of one of the chocolate cakes with the chocolate ganache. Place the other cake on top. Cover the entire cake with a thin layer of frosting, cool the cake in the refrigerator for 20 minutes. Frost the rest of the cake with the remaining frosting. Cover with fresh berries and decorate with piping, shaved chocolate or whatever else your heart desires!!!

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