One-Pan Double Chocolate Cake

Celebration made simple with this one-pan wonder!

This time cake of the month is also my birthday cake, so you know what that means… chocolate! Each year I try to top the last, on my quest to find the ultimate chocolate cake. Last year’s Blackberry Red Wine Chocolate Cake, was really hard to beat; moist, dark and delicious. Not a snap, it’s layers, filling and icing take a little bit of time and effort… but so worth it. CHOCOLATE BANANA CAKE with Chocolate Ganache and Caramel Drizzle that I made in February is also a wonderful cake.

This time I thought, let’s make it easy. A one-bowl dessert for any party or celebration that’s super-simple, but oh so chocolatey good.

Ta Dah! One-Pan Double Chocolate Cake! It’s hard to choose between classic Chocolate Buttercream Frosting and the more decadent Chocolate Cream Cheese… but in the end I went with the classic.

One-Pan-Double-Chocolate-Cake_1 Just to kick it up a notch and bring it into 2013… I dusted it with salt. I find that really brings out the chocolate flavour, making it even more intense.

One-Pan-Double-Chocolate-Cake_3 One-Pan-Double-Chocolate-Cake_2 This cake is so easy!! Great if you need something fast to bring to a pot-luck that is moist and always yummy. I made it in layers, but you could make it in a 9″ x 12″ square pan just as well. Really dependable and great tasting – a classic go-to. Happy Birthday to me!

One-Pan Double Chocolate Cake
 
Ingredients
  • ¾ cup unsweetened cocoa powder, plus more for pans
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1-1/2 tsp baking soda
  • ¾ tsp baking powder
  • ¾ tsp salt
  • 2 large eggs
  • ¾ cup buttermilk
  • ¾ cup water
  • 3 Tbsp canola oil
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350ºF. Butter two 8-inch round pans and dust with cocoa.
  2. Combine cocoa, flour, sugar, baking soda, baking powder and salt into the bowl of a mixer. Beat on low until combined.
  3. Add eggs, buttermilk, water, oil and vanilla. Increase speed to medium and beat until very smooth, about 3 minutes.
  4. Divide batter into pans. Bake until set about 30-35 minutes. Let cool completely before turning out and frosting. Dust with Maldon or Kosher salt.
Notes
CLASSIC BUTTERCREAM FROSTING 3 cups confectioner's (icing) sugar, ¾ cup unsweetened cocoa powder, ⅔ cup butter, softened, 5 to 6 Tbsp light (10%) cream, 1-12/ tsp vanilla, Whisk together sugar and cocoa, set aside. In a mixer bowl, beat butter until smooth. Gradually add cocoa mixture and cream, alternately, beating until smooth and creamy. Beat in vanilla.

 

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