Martha Stewart ONE Bowl Chocolate Cake Recipe
Everyone loves a good chocolate cake. This Martha Stewart ONE Bowl Chocolate Cake Recipe is a dream.
Equipment
- Large Mixing Bowl
- Whisk
- Rubber spatula
- Two Round Cake Pans
- Parchment paper
- Cooling rack
Ingredients
- 2 cups ALL-PURPOSE FLOUR
- 2 cups GRANULATED SUGAR
- 3/4 cup UNSWEETENED COCOA POWDER
- 2 tsp BAKING SODA
- 1 tsp BAKING POWDER
- 1 tsp SALT
- 1 cup BUTTERMILK
- 1/2 cup VEGETABLE OIL
- 2 large EGGS
- 1 tsp VANILLA EXTRACT
- 1 cup WARM WATER
Instructions
- Preheat your oven to 350 degrees now. Grease your two round cake pans well. Line the bottoms with parchment paper circles.
- Sift the flour and cocoa into the bowl. Add the sugar, baking soda, and powder. Whisk them until they look very even.
- Add the eggs and the buttermilk now. Pour in the oil and vanilla extract. Whisk these into the dry ingredients slowly.
- Pour the warm water into the bowl. Whisk the batter until it is smooth. The batter will look very thin now.
- Divide the batter between the two pans. Use a spatula to get it all. Tap pans on the counter for bubbles.
- Bake the cakes for thirty-five minutes. Insert a toothpick to check for doneness. It should come out clean and dry.
- Let the cakes cool in the pans. After ten minutes, move them to racks. Remove the parchment paper very carefully now.
Notes
- Use room temperature eggs for a smoother batter.
- Do not overmix the batter after adding water.
- Always sift your cocoa powder to avoid lumps.
- Use fresh baking soda for the best rise.
- Line your pans with parchment for easy removal.
- Let the cake cool completely before frosting it.
- Measure your flour using the spoon and level method.
- Use high-quality cocoa for a darker cake.