EXTRA MOIST CHOCOLATE CUPCAKES RECIPES

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ONE BOWL CHOCOLATE CAKE RECIPE | ALLRECIPES



One Bowl Chocolate Cake Recipe | Allrecipes image

This is a rich and moist one bowl chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.

Provided by shirleyo

Categories     Chocolate Cake

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 2 - 9 inch round cake layers

Number Of Ingredients 11

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
  • In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
  • Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Nutrition Facts : Calories 156.6 calories, CarbohydrateContent 25.7 g, CholesterolContent 16.3 mg, FatContent 5.7 g, FiberContent 1.1 g, ProteinContent 2.3 g, SaturatedFatContent 1.1 g, SodiumContent 217.1 mg, SugarContent 17.3 g

ONE-BOWL CHOCOLATE CAKE RECIPE | MARTHA STEWART



One-Bowl Chocolate Cake Recipe | Martha Stewart image

Birthday? Anniversary? Going-away party? This super-easy, one-bowl layer cake is the perfect dessert for any gathering of chocolate buffs.

Provided by Martha Stewart

Categories     Cake Recipes

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Yield Serves 12

Number Of Ingredients 13

Softened unsalted butter, for pans
1 1/2 cups unbleached all-purpose flour, plus more for pans
1 1/2 cups sugar
3/4 cup Dutch-process cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
2 large eggs, room temperature
3/4 cup low-fat buttermilk, room temperature
3/4 cup hot tap water
2 teaspoons pure vanilla extract
6 tablespoons vegetable oil
Chocolate Frosting for One-Bowl Chocolate Cake

Steps:

  • Preheat oven to 350°F. Butter two 8-by-2-inch round cake pans; dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, buttermilk, water, vanilla, and oil.
  • Divide batter evenly between prepared pans. Bake until tops spring back when lightly pressed, about 30 minutes. Transfer pans to a wire rack; let cool 15 minutes. Invert cakes onto rack, remove parchment, then turn top-side up (to prevent sticky tops from sticking to rack); let cool completely.
  • Spread 1 1/2 cups frosting over top of one cooled cake layer. Top with remaining layer. Spread a thin coat (about 1 cup) of frosting over top and sides of cake to create a “crumb coat.” Refrigerate about 20 minutes, then frost top and sides of cake with remaining frosting. (For a more refined look, trim domed top of cake flat before layering and frosting.)

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