One Bowl Chocolate Cake with Dark Chocolate Frosting

I've had this particular recipe on my mind for a while now. I think it was the words "one bowl" in the title that really spoke to me as I am chronically lazy these days. Surprisingly, chocolate cake is one that I never seem to have any trouble with really, but I especially loved how easy this recipe was for something that is quick and tasty.
One Bowl Chocolate Cake
{Recipe from Martha Stewart}
Makes 2, 8 inch cake layer

1 and 1/4 cups unsweetened cocoa powder - good quality such as dutch process
2 and 1/2 cups all-purpose flour
2 and 1/2 cups sugar
2 and 1/2 teaspoons baking soda
1 and 1/4 teaspoons baking powder
2 large eggs
1 large egg yolk
1 and 1/14 cups low-fat buttermilk
1/2 cup + 2 tablespoons unsalted butter, melted and cooled
1 and 1/2 teaspoons pure vanilla extract
1. Pre-heat oven to 350 degrees F. Coat two 8 inch cake pans with cooking spray and line the bottoms with parchment rounds; spray the rounds.

2. In a large bowl, whisk together the cocoa, flour, sugar, baking soda, baking powder, and salt.

3. Whisk in eggs, yolk, 1 cup warm water, buttermilk, butter, and vanilla until smooth and combined. 

4. Divide the batter even in the prepared pans and bake for about 45 minutes - or until a tester comes out clean. 

5. Let the cakes cool for 10 minutes and then invert them onto wire racks. Peel off the parchment. 

6. Once the cakes are completely cool level each layer using a large bread knife. (I split each layer in half so that the cake would have four layers - but this is not necessary if you don't want to bother with multiple layers.)

Dark Chocolate Frosting
{Modified from Martha Stewart}

1/2 cup + 1 tablespoon unsweetened cocoa powder
1/2 cup + one tablespoon boiling water
2 and 1/4 cups (4 and 1/2 sticks) unsalted butter at room temperature
2-3 cups powdered sugar
1/4 teaspoon coarse salt
1 and 1/2 pounds chocolate ganache*

1. Combine the cocoa and water, stirring until dissolved. With an electric mixer on medium-high speed, beat butter, powdered sugar, and salt until pale and fluffy - about 5 minutes. Reduce the speed to low and add ganache scraping down the sides of the bowl until combined. Beat in the cocoa mixture. If the frosting is too runny to work with at all, add more powdered sugar in 1/2 cup increments until it thickens. 

*The original recipe called for melted, semi-sweet chocolate rather than ganache. I chose the ganache because I some on hand. If you would rather use the melted chocolate then simply decrease the powdered sugar to 3/4 cup. To make ganache visit this post. 

To assemble

1. Place the first layer of the cake on a plate or cardboard round. Spread frosting over the top of the first layer, leaving about a 1/2 inch from the edge unfrosted. 

2. Stack the rest of the layer(s) and repeat.

3. Crumb coat the cake with a thin later frosting on the sides and top to conceal any loose crumbs. Refrigerate the cake for 20-30 minutes or until the frosting is firm.

4. Spread a more generous layer of frosting over the cake making the sides smooth. Refrigerate again until frosting is firm.

5. Spread a final layer of frosting on the cake, keeping the sides smooth and creating a spiral on top with a spatula. Let the cake chill in the refrigerator slightly before serving. 

AND one last note on chocolate cake--

My bestest friend and her family have always poured a little milk over their chocolate cake (in a bowl of coarse) and let me tell you...SO GOOD! I highly recommend this for those of you who like ice cream and cake and when your ice cream melts on your cake....mmmmm.


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