Is a One Bowl Chocolate Cake possible, you ask? Why, of course, it is! Here’s how you can put it together!
I’ve always wanted to create a simple chocolate cake recipe. I remember being a teenager and creating a recipe for a Cinnamon Chocolate Cake. While I love cinnamon, I have been blessed to be surrounded by people who don’t. Plus, the cake came out so dense and heavy.
But that’s in the past. I wanted to create a one bowl chocolate cake recipe because now as a fully grown adult (I say only hor), this is the kind of recipe I want to see and that makes my life easier. Like many of you, I work a full-time job, too! But I have a very real thing for cakes and chocolate. So this cake was created out of a need to fuse a lack of time with greed.
I have used oil in this cake because oil is easier to reach out to in the cooking shelf than butter. Butter needs to come to room temperature and is most ideal when creamed with sugar for cakes. I wanted to make sure things are easy to manage, so oil is good here for a stir-in recipe like this one.
Oil and butter in cakes produce different textures and have different benefits. For example, using oil in cakes produces a much lighter cake that can go in and out of the fridge quite easily. Cakes made with butter tend to harden in the refrigerator and can get dry and stale quite quickly when left out. For this cake, you can use melted butter in place of oil if you’re looking for the taste that only butter can give in cakes.
Bear in mind that this is a very quick and easy recipe, but also very basic. All this will give you is a basic one bowl chocolate cake. If you’d like to pimp it a little, you can always add a generous studding of fresh blueberries to the cake before putting it into the oven. This will help justify any cracks that appear on the top of the cake.