Happy Sunday, you crazy kids. I hope this weekend finds you at rest and hungry for dessert, because today we’re making a seriously simple one-bowl chocolate cake. We all need a no-fail, go-to chocolate cake recipe, and today’s recipe is becoming my new favorite. Before we dive in, I wanted to share a few other things I’ve been enjoying in my home, closet, toiletry bag, and more. Without further ado, here it is: my favorite things!
Things I’m Wearing:
After a few months of Alabama heat, I’m looking forward to anything that even slightly resembles fall and the cooler weather I hope it brings. On my wish list: new loafers. These Sam Edelman loafers, shown in both classic and updated looks, come in the softest black leather that didn’t even kind of pinch my heels. I love these with a pair of jeans or a tailored skirt! I’ve also been on the hunt for a new pair of white tennies. These classic canvas shoes from Superga come in a variety of colors, and, for those looking for a little more height, a platform heel option. Sign me up!
Things for the Kitchen:
Anyone else dying to start entertaining again? ME TOO. Although COVID has kept many of us from hosting friends and family, it can’t keep us from dreaming about those future gatherings. I’m been loving the glassware options available at Crate & Barrel lately, and the pieces below are currently in my shopping cart. I’m thinking a casual girls night-in: cheese and champagne for starters, Irish coffee and caramel corn for dessert. *Chef’s Kiss*
Things I’m Reading:
I’ve been a reading machine this year thanks to a few good friends who send their favorite book titles my way. This summer, I knocked out a few reads that I’ll be recommending to basically everyone from here on out. The titles below, The People We Meet on Vacation, The Four Winds, and Girl with a Louding Voice, are all way different from one another but wonderful in their own right. For a light read, go for the first option; for a beautifully written sob-fest, opt for one of the other two.
Things in My Toiletry Bag:
I’ve got two new faves to share here. First up, a travel blow dryer. Last New Year’s Eve, I traveled with friends to Blackberry Farm and fell in love with the blow dryer in the bathroom. I loved it so much that I called back last month to find out what kind it was so I could purchase it for home. This travel drier from GHD is high-powered and totally worth the splurge.
Another new favorite is this Osea Cleansing Milk. I’ve been trudging through the murky waters of adult-onset rosacea these past few months, and finding products that are gentle enough for my newly sensitive skin has been a challenge. I love this cleanser for its simple ingredients and calming effects. If anyone else has another favorite for rosacea- HIT ME UP!
One-Bowl Chocolate Cake
With all the chocolate cakes on this site, do we really need another? Well, I’d argue YES. This is a one-bowl situation that is so simple I had to photograph my kiddos making it. Truly, it’s a measure and dump kind of thing. The end-product is a moist and fluffy chocolate cake that is sweet, not too rich, and the perfect vehicle for my favorite milk chocolate buttercream.
To make it, we start with the dry ingredients. Flour, sugar, cocoa powder, and leavening are stirred together in a bowl. Next come the liquid ingredients: buttermilk, oil, eggs, coffee, and vanilla extract. Stir the batter until no lumps remain and bake in two pans inside of a preheated oven. Once cooled, the cakes cake be leveled and frosted with an oh-so decadent whipped milk chocolate buttercream. Frost the cake in your desired manner and keep it at room temperature until you’re ready to serve. Lucky for you, this one-bowl chocolate cake stays moist for days.
In a pinch, you can substitute regular milk for the buttermilk, hot water for the coffee, and dark or black cocoa powder for the regular unsweetened cocoa powder. You can also opt for dark or semi-sweet chocolate in place of the milk chocolate in the buttercream! One of my favorite things about this one-bowl chocolate cake is that it’s extremely adaptable- feel free to make it your own!
I hope you’ve enjoyed this round-up of my favorite things. If you have time this weekend, give this one-bowl chocolate cake a try! It’s DIVINE. Happy Sunday and HAPPY BAKING!
If you like this one-bowl chocolate cake you should try:Print
One-Bowl Chocolate Cake
This chocolate cake features a fluffy milk chocolate buttercream and can be made from start to finish in a single bowl!
- Prep Time: 25
- Cook Time: 30
- Total Time: 120
- Yield: 9 Servings
- Category: Dessert
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2/3 cup cocoa powder
- 1–1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 2–1/4 teaspoons corn starch
- 1 teaspoon salt
- 2 eggs room temperature
- 1 cup buttermilk, room temperature
- ½ cup black coffee, hot
- 1/2 cup (120 mL) vegetable oil
- 1 tablespoon pure vanilla extract
For the frosting:
- 6 ounces milk chocolate, gently melted
- 1–1/2 cups unsalted butter, at room temperature
- 3–1/2 cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 5 tablespoons of heavy cream or milk
To prepare the cake:
- Preheat oven to 350 degrees. Spray 2 (8″) round cake pans with baking spray and line the bottoms with parchment rounds.
- In a large bowl or the bowl of a stand mixer, combine all of the dry ingredients and stir until combined. Add all of the wet ingredients and mix on medium speed for just shy of 1-2 minutes, scraping the bowl (and bottom of bowl!) twice throughout.
- Pour equal amounts of batter in both pans. Carefully place in the oven and bake for about 23-25 minutes, or until center is just barely set and toothpick comes out of cake almost clean. Allow to cool in the pans and on a cooling rack for 20 minutes and then remove from pans to continue the cooling process. Cake will stay fresh for several days if covered, or, for one month if wrapped well in saran wrap and frozen in freezer.
To prepare the frosting:
- In a large bowl or the bowl of a stand mixer, cream the butter on medium speed for two minutes. Scrape the sides of the bowl and add the powdered sugar, beating on medium for another minute and a half. Add the salt, vanilla, and cream and beat to combine for 30 seconds. Fold in the melted (but not hot!) chocolate quickly until incorporated. If your chocolate was too hot and the mixture seems too thin and loose, you can place it in the fridge to firm up a bit or add a smidge of powdered sugar.
To assemble the cake:
- Use a serrated knife to cut the domes off the tops of the cake. Tops of the cake should be flat prior to assembling. Place a bit of frosting on you plate or cake board that you wish to frost your cake on and set your first layer on top. Use an offset spatula to spread a hefty dollop of frosting on top of the first layer. Place the next layer on top and repeat this process. Frost the sides of the cake and decorate as desired. Cake is should be stored covered tightly with plastic wrap and is best eaten within 2 days of making.