Who doesn’t love chocolate cake? And this time, Martha Stewart really has the perfect recipe. It is easy and uses only 1 bowl, so clean up is a breeze! (Two bowls if you use this recipe along with my ganache which follows).
The reason I especially love this recipe is because it is dark, extremely moist, and keeps well. What do I mean by “keeps well”? To be honest, I made this recipe, served one cake for a birthday and kept one in a cool room (about 12 degrees), uncovered, and unfrosted. Then 2 days later, frosted it with ganache and served it. The cake was just as good and moist as the day it was made! Nothing better than 2 cakes for 2 occasions made so simply at one time!
I have already replaced any other recipes I had for chocolate cake with this one. Whenever I need a quick and easy celebratory cake or a treat for my loved ones, this rich and delectable cake is it. Try it!
One Bowl Chocolate Cake (or cupcakes)
From Martha Stewart’s Baking Handbook
Makes two- 8” round cakes
2 1/2 cups all-purpose flour
1 1/4 cups cocoa powder
2 1/2 cups sugar
2 1/2 tsp baking soda
1 1/4 tsp baking powder
1 1/4 tsp salt
2 large whole eggs, plus 1 large YOLK
1 1/4 cups milk
1/2 cup plus 2 tbsp vegetable oil
1 1/4 tsp vanilla extract
1 1/4 cups warm water
Preheat the oven to 350F. Line your muffin pans with paper liners or spray your cake pans with cooking spray.
Sift together flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl.
Add the eggs and yolk, milk, oil, vanilla and water, and beat with an electric mixer on low speed until smooth and combined (about 3 minutes). Scrape down the sides of the bowl as needed.
For Cake, divide the batter evenly among the cake pans and bake for 45 minutes until a toothpick inserted in the middle comes out clean. For Cupcakes, fill the muffin cups about 2/3 full and bake for about 25 minutes.
These cakes or cupcakes can be eaten as is or can be frosted. Before frosting, cool the cake or cupcakes completely .
You can frost the cakes individually or you can layer them with ganache in the middle, then decorate however you like!
Yummy Chocolate Ganache
170 grams of Semi Sweet Chocolate, in pieces
¾ cup Heavy Whipping Cream (35% butterfat)
Place the cream in a microwave large proof bowl and microwave on high for about 2 minutes until very hot. Add chopped chocolate and let stand for 3 minutes. Stir until smooth then let the ganache sit at room temperature until cool or slightly firm. Beat until creamy. Use as frosting.