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desserts-baking

One Bowl Chocolate Cake

Best.Chocolate.Cake.EVER.

90 8
One Bowl Chocolate Cake | DonalSkehan.com, Best.Chocolate.Cake.EVER.

desserts-baking

One Bowl Chocolate Cake

Best.Chocolate.Cake.EVER.

Sunday, August 9, 2015

For the cake:

Unsalted butter, softened, for pans

3/4 (85g) cup unsweetened Dutch cocoa powder, plus more for pans

1 1/2 (190g) cups all-purpose flour

1 1/2 cups (300g) sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

2 large eggs

3/4 cup low-fat buttermilk

3/4 cup warm water

3 tbsp safflower oil

1 tsp pure vanilla extract

For the frosting:

2 1/4 cups confectioners’ sugar

1/4 cup unsweetened cocoa powder

Pinch of salt

6 ounces cream cheese, room temperature

1 1/2 sticks unsalted butter, softened

9 ounces bittersweet chocolate, melted and cooled slightly

3/4 cup creme fraiche, or sour cream

 

2 x 8-inch cake pans

 

90
Serves 8

Birthday? Anniversary? Going-away party? This super-easy, one-bowl layer cake is the perfect dessert for any gathering of chocolate buffs. Recipe from Sarah Carey from EveryDay Food for our YouTube collaboration, check out more great recipes on MarthaStewart.com.

Preheat oven to 350˚F/170˚C/ Gas Mark 3. Butter two 8-inch round cake pans (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely.
To make the frosting, sift together sugar, cocoa, and salt. Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined. Spread 2 cups chocolate frosting onto top of 1 cooled layer of cake. Top with remaining layer; frost top and sides with remaining 2 cups frosting.
90
Serves 8

Ingredients

For the cake:

Unsalted butter, softened, for pans

3/4 (85g) cup unsweetened Dutch cocoa powder, plus more for pans

1 1/2 (190g) cups all-purpose flour

1 1/2 cups (300g) sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

2 large eggs

3/4 cup low-fat buttermilk

3/4 cup warm water

3 tbsp safflower oil

1 tsp pure vanilla extract

For the frosting:

2 1/4 cups confectioners’ sugar

1/4 cup unsweetened cocoa powder

Pinch of salt

6 ounces cream cheese, room temperature

1 1/2 sticks unsalted butter, softened

9 ounces bittersweet chocolate, melted and cooled slightly

3/4 cup creme fraiche, or sour cream

 

You'll Need

2 x 8-inch cake pans

 

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  • Hi Donal love the look of this cake! How much butter goes in the cake? The quantity is missing. And could you use sunflower instead of safflower oil? This cakes really reminds me of Nigella’s chocolate birthday cake from Feast! (She’s used a lot of sour cream if I remember correctly) Will have to give this one a go…

    • There isn’t actually any butter in this recipe apart from in the icing. And sunflower oil would work no problem. Any flavourless oil would do the trick!

  • Michelle

    I follow Sarah on her youtube channel I also follow you! It was amazing to see you 2 collaborating together. Here is a pic of the cake! My family and co-workers loved it!

  • Ma Lorena Gutierrez Escoffie

    Hi Donald, I Can’t find buttermilk in México, any substitutes?

    • If you squeeze some lemon or lime juice into regular milk and let it sit for 10 mins, you’ll get the same results as buttermilk. :)

  • scarletts-corner

    sugar is heavier than flour, so when you put an amount in the same cut it will be easier. It is like filling the a bag with sand and the same bag with feathers. The volume (bag) is the same, but the mass (grams) will differ.

  • Ronnie

    Oh my goodness, this looks heavenly! I am a big chocolate cake lover, and this looks amazing. Thanks for the recipe!
    check my favorite recipes for dinner here : http://trk.as/50recipes

  • Remi

    Hi Donal. I want to make this recipe for my niece’s birthday. What can I use instead of safflower oil as I can’t find it. Thank you

  • WOOHOO!

  • Maple Goh

    My mixture was really watery, and didn’t seem like enough for two pans! Am I doing something wrong?

    • Hmm it’s not my recipe so I’m not sure but I think when I made it with Sara it was quite a wet batter. Sorry I can’t help more!

  • melonkelli

    Does the recipe call for 3 tsp or 3 Tbsp oil? I just watched the video and it seemed to be 3T, but the recipe above lists 3t.

  • Πέτρος Δανέζης

    Donal how many grams is 1 1/2 stick unsalted butter…??

  • Rutika Padhye

    Hi there,
    I love the recipe but my concern is that i can’t have eggs. So to replace the eggs can i add 8 tbsp of sweetened condensed milk and cream on top for smoothness??
    Thanks!! :)

  • Thanks- fixed now!