The story on this one bowl chocolate cake recipe:
My daughter, Karolina, was bugging me for a while. She wanted a chocolate cake, a regular, simple chocolate cake. Nothing fancy, just an easy cake, with maybe chocolate frosting. That was exactly what she had said. So, I got out this one bowl chocolate cake recipe and baked it for her.
Let me tell you this, she loved it, and I mean really loved it. My son gave me 100 “likes” on Facebook and my husband was on cloud nine. I guess, lately they have been getting these fancy cakes with layers and filling, when all they really wanted was a simple chocolate cake.
If you are looking for an easy chocolate cake recipe or a sour cream chocolate cake, then definitely you have to try this one. If you do, please come back and leave a comment or a like on Facebook. It helps me get recognized in the internet world.
I have to say that you can make this cake without the frosting, and just sprinkle powdered sugar on top. But, please, don’t put it in the fridge. It tends to get dense in the fridge and it loses its initial lightness. If you have the extra 10 minutes to make the icing, you won’t be disappointed. It is incredible. Again, it gets hard in the fridge, so if you do refrigerate the cake, then take it out half an hour before serving it.
All ingredients should have room temperature, so take out the eggs, butter and the sour cream from the fridge about an hour before you start. This is a general rule for any cake.
Now, having said all that, let’s bake the cake. I will show you how you can have the chocolate cake batter in the oven in less than 20 minutes.
For the chocolate cake:
For the optional chocolate icing:
Prepare the quick chocolate cake:
1. Preheat the oven to 175°C – 350°F.
2. Make sure your ingredients are at room temperature.
3. Grease the pan with vegetable shortening and line the bottom of your pan with parchment paper. Grease the sides and flour the pan.
4. Mix the sugar, flour, baking powder, and baking soda on low.
5. Add the soft butter and beat until creamy.
6. Add cocoa, sour cream, eggs, and vanilla and beat until well mixed. Don’t forget to scrape the sides from time to time.
7. If you have a food processor, you can put all cake ingredients into your container and process them until you have a smooth, thick batter.
8. Pour into the prepared pan and bake for 35 minutes if using 11 inches (28 cm). If you use 8 inch pans, then maybe start checking after 25 minutes. If you don’t have the room in your oven for two cake pans, bake one first and place the second one in the fridge. Once the first cake has baked, you can bake the second one, taking the cake directly from the fridge.
9. Cool off the cake completely before icing. If you are impatient like me, you will end up with running icing and then spooning it off the cake, placing it in the fridge for it to harden again, and then icing once again…
Prepare the optional chocolate icing:
1. Melt the butter, chocolate, and golden syrup in the microwave or in a bowl suspended over a pan of simmering water. I always melt my chocolate in the microwave and for this amount I needed 1 minute on 800 watts.
2. Add the cream to the melted chocolate and mix well.
3. If you haven’t got sifted powdered sugar, sieve it into your mixing bowl. Again, if you have a food processor, you can blitz it there and remove those pesky lumps.
4. Add the chocolate and cream mixture to the powdered sugar and mix until you reach the consistency that you like. If you want the icing to be stiffer, add some sifted powdered sugar. I think I had the mixer running for about 5 minutes. The icing was great, I could even pipe with it, but this was supposed to be an easy and quick cake, so I didn’t. Again, if you have a food processor, then just pour down the funnel the melted chocolate onto the powdered sugar, with the motor running.
Prepare the cake:
1. Once the cake has completely cooled off, simply ice the cake or sprinkle with powdered sugar.
2. I like to place 4 aluminum foil strips on my cake plate to protect it from getting messy while icing.
I hope that you will like my one bowl chocolate cake recipe, well three bowls if you count the melted chocolate and the mixing bowl used for the frosting.
Take care and I hope that you’ll come back for more chocolate cake recipes.
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