Okay, it’s no secret that I don’t bake from scratch with the majority of my cake decorating ventures, but that doesn’t mean I don’t like to bake from scratch or that I can’t bake from scratch.
I’ve been accused of that by the way – not really being a baker at all because I use cake mixes. Um, those have to be baked too people. Just sayin’.
But seriously, I just do what works for me and most often in my cake decorating business, that means doctored up cake mixes. I’m happy and my clientss are happy, so I’m not sure why others have such a beef with it.
Anyway, that aside, my best friend Kathy recommended this One Bowl Chocolate Cake recipe to me way back in 2011 (I know because I still have the email) and it’s been my most favorite from-scratch chocolate cake recipe ever since.
It’s so super moist and delicious! And easy… you literally only mess up one bowl for the entire recipe. Better yet, it’s never failed me a single time!!
Just last week Kathy and I were talking about how there are certain from-scratch recipes that work perfectly one time and totally flop the next and there’s never any way to know when you’ll have a success or failure. This cake is not like that. It has always worked for me!
I’ve made it as a sheet cake, round cakes and cupcakes and it’s always perfection! For this particular cake pictured, I double the recipe, used some for cupcakes and then baked three 8″ round cakes to stack up and layer! Normally it’ll only be enough batter for two 8″ or 9″ round pans, or one 9″x13″ sheet cake.
My favorite way to eat this cake is just to top it off with poured ganache and call it a day because it’s simply delicious and perfect that way. But the day I made this cake for these pics, I chose to make some more Brownie Batter Frosting to put on top of it.
And then I added some cubed up brownies (leftover brownie mix from the frosting put to good use). And then… then I put on the ganache. It was all that and more!
As I was writing this, I found one more picture of this cake covered with ganache then fresh whipped cream. I snapped this picture when there were only a couple of slices left. But I clearly remember that day… this cake is just mouth-watering, lick the cake plate good.
Okay, that’s enough blabbing. Here’s the recipe! Make it soon!
One Bowl Chocolate Cake from AllRecipes.com. UPDATE: Several of you pointed out that this is the original Hershey’s “Perfectly Chocolate” Chocolate Cake. I guess I’ve never read the side of a Hershey’s Cocoa box before because I’d honestly never heard of this before.
- 2 cups white sugar
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Preheat oven to 350° F. Prepare two 8" or 9" round pans (or I've also used a 9"x13" sheet cake pan). You can either grease and flour the pans, use non-stick cooking spray, or use homemade cake pan release.
- In a large mixing bowl, mix together the sugar, flour, cocoa, baking powder, baking soda and salt.
- Make a well in the center of the dry ingredients and add the eggs, oil, milk and vanilla. Beat for 2 minutes at medium speed, then stir in the boiling water.
- Pour into the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean. Allow them to cool for 10 minutes in the pan, then flip them out on a wire rack and let completely cool before frosting.