One-Bowl Chocolate Cake
Try this easy-to-make, diabetes-friendly recipe for chocolate cake that's dark, moist and rich. It's a simple 3-step process using one bowl.
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- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup plus 2 tablespoons whole-wheat pastry flour, (see Ingredient Note)
- 0.5 cup granulated sugar
- 0.33333334326744 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 1/2 cup nonfat buttermilk, (see Tip)
- 0.5 cup packed light brown sugar
- 1 large egg, lightly beaten
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 0.5 cup hot strong black coffee
- Confectioners' sugar, for dusting
Instructions
- 1
Preheat the oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of waxed paper.
- 2
Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
- 3
Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing. Additional reporting by Carrie Myers, M.S. and Linda Frahm