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One-Bowl Chocolate Cake

Source: © EatingWell Magazine
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Rating: 3   Reviews: 3 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 5 Minutes
  12 servings
While cake mixes may be the easiest option for a home-baked cake, they often contain hydrogenated fats. By making this simple “scratch” cake, you can use healthful canola oil, incorporate whole-wheat flour and opt for a no-calorie sweetener, if you like.
3/4 cup plus 2 tablespoons  whole-wheat pastry flour
1/2 cup  sugar or 1/4 cup
1/3 cup  unsweetened cocoa powder
1 teaspoon  baking powder
1 teaspoon  baking soda
1/4 teaspoon  salt
1/2 cup  buttermilk or equivalent buttermilk powder (see Ingredient notes)
1/2 cup  packed light brown sugar or 1/4 cup Splenda sugar Blend for Baking (see Ingredient notes)
1   large egg, lightly beaten
2 tablespoons  canola oil
1 teaspoon  vanilla extract
1/2 cup  hot strong black coffee
Confectioners' sugar  for dusting

Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.

When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

Ingredient Note: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
One-Bowl Chocolate Cake Recipe at
Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.

Whisk flour, granulated sugar (or Splenda), cocoa powder, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar (or Splenda), 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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Decadent and Classic Chocolate Cakes
 Dessert in a Pinch: Easy Cakes
 Chiffon Cakes
Nutrition Facts per Serving
Yield:   12 servings
Calories: 134
Fat. Total: 3g
Protein: 2g
Carbohydrates, Total: 25g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 18mg
Sodium: 211mg
% Cal. from Fat: 20%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Mary Reviewed: 01/05/2010
I've actually made this 3 times and it turns out perfect everytime!!! It's so easy and all ingredients are in the pantry!!!
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