One-Bowl Chocolate Cake

By Shelly17

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

Ingredients

• Chocolate Frosting:
• Unsalted butter, softened, for pans
• 3/4 cup unsweetened Dutch cocoa powder, plus more for pans
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup low-fat buttermilk
• 3/4 cup warm water
• 3 tablespoons safflower oil
• 1 teaspoon pure vanilla extract
• 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
• 1 .Sift together sugar, cocoa, and salt.
• 2 .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.

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. 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.

Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.