I've used this recipe for cupcakes in the past, but my son requested a cake this year, and the recipe has an option for that. This is the only chocolate cake I will ever make. It's ideal in every way- rich, chocolaty, never dry. Your search is over, this is the perfect chocolate cake.
One-Bowl Chocolate Cake
from Martha Stewart's Baking Handbook
makes 2 dozen cupcakes, or a 13*9 inch cake, or a 2 layer cake
2 1/2 cups all-purpose flour
1 1/4 cups unsweetened cocoa powder
2 1/2 cups sugar
2 1/2 tsp baking soda
1 1/4 tsp baking powder
1 1/4 tsp salt
2 large whole eggs, plus 1 large egg yolk
1 1/4 cups whole milk
1/2 cups plus 2 tbs vegetable oil
1 1/4 tsp vanilla
1 1/4 cups warm water
Preheat oven to 350. Prepare your pan, depending on which cake you are making: Line two standard 12-cup muffin pans with paper liners. Or spray a 13*9 inch pan with cooking spray. Or spray two 8*2 inch round cake pans liberally with cooking spray, line bottoms with parchment paper; spray parchment.
Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Attach bowl to mixer fitted with the paddle attachment; add the egg and yolk, the milk, oil, vanilla, and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
Divide batter evenly among muffin cups, filling each about two-thirds full. Or pour into prepared 13*9 inch pan. Or divide evenly into two round cake pans.
For cupcakes, bake 20-25 minutes, rotating pans half-way through cooking time.
For 13*9 inch cake, bake 45-50 minutes.
For round layer cake, bake 45 minutes, rotating pans half-way through cooking time.
Cool cake on a wire rack before frosting with your favorite frosting. (I'll share my favorite tomorrow!)
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