Chocolate cake

Recipe: Chocolate Cake in a Bowl – Alabama NewsCenter


We all need a few must-have recipes in our back pockets to prep when the opportunity arises for a delicious party cake, and this recipe is mine: a simple cocoa powder and coffee flavored cake topping. meets in a bowl with little equipment and hardly anytime.

Chocolate whipped buttercream makes this cake a chocolate lover’s dream, but the cake is just as delicious with a basic vanilla buttercream.

Frost the cake as desired and keep it at room temperature until ready to serve. (Kate Wood / Wood and spoon)

Chocolate cake in a bowl

Preparation time: 25 minutes

Cooking time: 30 minutes

Serves: 9


For the cake:

  • 2 cups all-purpose flour
  • 2 cups of granulated sugar
  • ⅔ cup of cocoa powder
  • 1½ teaspoons of baking soda
  • 2 teaspoons of yeast
  • 2¼ teaspoons of cornstarch
  • 1 teaspoon of salt
  • 2 eggs, room temperature
  • 1 cup buttermilk, room temperature
  • ½ cup of black coffee, hot
  • ½ cup vegetable oil
  • 1 tablespoon of pure vanilla extract

For the icing:

  • 6 ounces of milk chocolate, gently melted
  • 1½ cup unsalted butter, at room temperature
  • 3½ cups of powdered sugar
  • ¼ teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 5 tablespoons heavy cream or milk


This delicious chocolate cake stays moist for days. (Kate Wood / Wood and spoon)

To prepare the cake:

1. Preheat the oven to 350 degrees. Spray two 8-inch round cake pans with cooking spray and line bottoms with parchment paper.
2. Place all dry ingredients in a large bowl or the bowl of a stand mixer and stir until combined. Add all the wet ingredients and mix on medium speed for 1 to 2 minutes, scraping the bowl (and bottom of bowl) twice.
3. Pour equal amounts of batter into both molds. Carefully place in the oven and bake for 23 to 25 minutes, or until the center is barely set and a toothpick comes out of the almost clean cake. Let cool in pans and on a cooling rack for 20 minutes, then remove from pans to continue the cooling process. The cake will stay fresh for several days if covered, or for a month if wrapped tightly in Saran wrap and frozen.

To prepare the icing:

In a large bowl or the bowl of a stand mixer, cream the butter on medium speed for two minutes. Scrape down sides of bowl and add powdered sugar, beating over medium heat for another 1.5 minutes. Add salt, vanilla and cream and beat to combine for 30 seconds. Quickly stir in melted (but not hot!) Chocolate until incorporated. If your chocolate was too hot and the mixture seems too runny and too loose, you can place it in the fridge to firm it up a bit or add a pinch of powdered sugar.

To assemble the cake:

Use a serrated knife to cut the domes from the top of the cake. The top of the cake should be flat before assembly. Place some frosting on your plate or the cake board you wish to frost your cake on and place your first layer on top. Use an offset spatula to spread a dollop of frosting on top of the first layer. Place the next layer on top and repeat this process. Frost the sides of the cake and decorate as desired. Keep the cake covered, tightly, with plastic wrap. It is best to eat it within 2 days of making it.

Kate Wood’s recipes can be found on her Wood and Spoon blog and on Facebook, Instagram and Pinterest.

Source link