Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
One-Bowl Chocolate Cake Batter
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- Level: Easy
- Yield: 1 layer cake, 1 sheet cake or 30 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 286
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 5 g
- Cholesterol
- 42 mg
- Sodium
- 219 mg
- Level: Easy
- Yield: 1 layer cake, 1 sheet cake or 30 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 286
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 5 g
- Cholesterol
- 42 mg
- Sodium
- 219 mg
Ingredients
Directions
- Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes. Beat in the hot water until smooth.
- Turn this one-bowl chocolate cake batter into three different desserts.
- Layer Cake:
- Brush two 9-inch round cake pans with vegetable oil, line with parchment, then brush with more oil and dust with flour.
- Divide the batter between the pans; tap against the counter to remove any air bubbles.
- Bake at 350 degrees F until a toothpick inserted into the centers of the cakes comes out clean, 40 to 45 minutes. Let cool 15 minutes in the pans, then turn out onto racks to cool completely; discard the parchment.
- Sheet Cake:
- Line a 9-by-13-inch baking dish with foil and brush with vegetable oil.
- Pour the batter into the pan; tap against the counter to remove any air bubbles.
- Bake at 350 degrees F until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the pan.
- Cupcakes:
- Line 30 muffin cups with paper liners.
- Pour the batter into the muffin cups, filling them about halfway. Tap the pans against the counter to remove any air bubbles.
- Bake at 350 degrees F until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to racks to cool completely.
