Need a quick homemade dessert? This One Bowl Chocolate Cake might be your best friend. Easy to make and delicious; it’s a gift for those in a hurry!
This post isn’t really about a simple chocolate cake so much as it is about the person behind the cake. For all of the naysayers who might think it crazy that real relationships can be built through social media, I would offer up to them my kinship with Jamie Schler, the talented writer behind the blog Life’s a Feast.
We’ve known each other for years (I wish I knew how many but I would guess 5 or 6), starting with chatting on Twitter and finding mutual blog love to having conversations on Skype and dreaming of the day I get my butt to a national IACP conference which Jamie always makes…and she is coming from France!
We both have two kids; her boys both a bit younger than my girls but still the travails are always identifiable. We also both have dogs we adore, her beloved Marty who has been having his share of old age problems and my sweet Abbie, who is fading fast.
The anticipated loss of our beloved pooches has us both knowing intimately how the other is feeling; doggone why do they have to touch our hearts so strongly and yet leave us so soon?
We’ve found common ground for discussion around blogging, family, friends, food and yes, dogs and in those years I have come to know Jamie beyond just a casual tweet; I consider her a real friend.
One big difference between us? Jamie is a passionate writer; the type who lives for writing; curses the days when it is not easy and relishes those days when the words flow uninterrupted by thoughts that squelch the perfect verb or a brain that refuses to yield the sweetest and most appropriate adjective.
Jamie, like many artists, suffers for her craft when I just suffer because I have to do it at all! I am not a food blogger because I feel called to write; not one teeny, tiny, itty bitty bit.
I write so that I can share my passion which is quite simply the foods I love to cook. Jamie is a writer who shares her passion through food. I am a foodie who shares my passion through writing. There is a difference.
But Jamie will occasioally share her passion for a favorite dessert too and this One Bowl Chocolate Cake is one of them. Was it easy? Yes. Was it good? I admit some trepidation because it was so easy, but should not have worried. We loved it; I even found excuses to have it for breakfast!
As a reward for your efforts; I offer this cake! So simple and delicious on it’s own, Jamie accompanies it with a just a drizzle of chocolate.
I love chocolate but prefer it mixed with something ‘not chocolate’ and this frosting was perfect. The cake has a slight amount of cinnamon in it. Adding a cinnamon buttercream frosting made it a bit more decadent but sometimes decadent is good.
I plan to give it to a neighbor for her birthday and this will be her first experience with food blogger food; where I carefully cut the cake for a photo but then just as carefully wedge two slices back in place. 🙂
Let them eat cake!
One Bowl Chocolate Cake
For the Cake:
- 1 ¼ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- ¾ cup sugar
- ¾ teaspoon cinnamon ground
- 2 large eggs lightly beaten
- ⅔ cup milk warmed
- ⅔ cup vegetable oil
- 1 teaspoon vanilla
For the Frosting:
- 1 cup butter room temperature
- 4 ½ cups confectioner’s sugar
- 1 tablespoon vanilla extract
- 2 teaspoon cinnamon ground
- 2-3 tablespoons milk
- Chocolate curls for garnishing cake
- Preheat the oven to 325°F. Oil and line with parchment paper either one 9-inch round cake pan or two 7-inch (18 cm) round cake pans. (I had a graduated series so mine are one 8-inch round and the top is a 6-inch round).
- Whisk the flour, baking powder, baking soda, cocoa powder, sugar and cinnamo together in in a large mixing bowl and set aside.
- In a separate mixing bowl or a large liquid measuring cup, whisk together the warm milk, the oil, eggs and vanilla.
- Make a well in the center of the dry ingredients. For a smooth, lump-free batter, pour about a quarter of the liquid ingredients into the well, and using a whisk with small, brisk circular movements, mix with just enough of the dry until you have a thick, smooth, lump-free batter in the center. Add some more of the liquid, pull in a bit more of the dry ingredients and briskly whisk again until your batter is smooth.
- Continue until all the dry ingredients have been incorporated into your batter, add any remaining liquid and mix a final time.
- Pour the batter into your prepared pan(s) and bake for about 30 minutes (for one 9-inch round pan and depending on your oven) until the center of your cake or layers is just firm to the touch, completely cooked through. The cake should start to pull away from the sides of the pan just after it is removed from the oven. Adjust your time depending on the size of your cake pans; My 8-inch one needed 25 minutes and the 6 inch one about 20 minutes.
- Remove to racks, let cool for about 10 minutes, then slide a sharp knife blade around the edges to loosen, turn the cake out onto racks, peel off the parchment paper, flip back upright and let cool completely. Serve as is with a dusting of confectioner’s sugar or a drizzle of chocolate or layer it with frosting.
To Make the Cinnamon Frosting
- Beat the butter In the bowl of an electric mixer until light and fluffy. Add the powdered sugar, vanilla, cinnamon and 1 tablespoon milk and beat on high speed until the frosting is spreading consistency. If the frosting is stiff, add a few more drops of milk, beating after each addition. Frost the cooled cake and garnish with chocolate curls.
- This recipe makes enough to frost two 9-inch layers or 24 cupcakes so you might have some leftover. I love it on graham crackers!