One-Bowl Chocolate Cake
This easy-to-make chocolate cake is dark, moist, rich—and only dirties one bowl!
1 hour 5 minutes
- 3/4cup whole-wheat pastry flour plus 2 tablespoons
- 1/2cup granulated sugar
- 1/3cup unsweetened cocoa powder
- 1teaspoon baking powder
- 1teaspoon baking soda
- 1/4teaspoon salt
- 1/2cup nonfat buttermilk
- 1/2cup packed light brown sugar
- 1large egg, lightly beaten
- 2tablespoons canola oil
- 1teaspoon vanilla extract
- 1/2cup hot strong black coffee
- Confectioners' sugar for dusting
- Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
- 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.
- 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.
No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk,” the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk; let stand for about 10 minutes before using.
Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Store in an airtight container in the freezer.
Per serving (recipe makes 12 servings)
|Mono Saturated Fat||2g|