Single bowl recipe. Super chocolatey. Stays fresh for multiple days. Not that you’ll need that last trait because this cake will get eaten up so quickly, if not by yourself and your friends/family, then by ME. Goddamn I love this recipe. Ugh. Don’t be fooled by that cupcake photo above – this cake recipe cares not for the shape of its end result. Frosted or not, cupcakes, layer cakes, loaves, ice cream cakes (!)… great in all forms.
- Modified from:
- Taste of Home’s Moist Chocolate Cake
- 1 egg recipe makes 2 3/4 c batter = 12 cupcakes (see size chart).
- Scale up as needed
- You need:
- 1 large bowl
- 1 or 2 c Pyrex (or other microwaveable) measuring cup
- 1 c all-purpose flour, loose
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 6 Tbsp (3/8 c) cocoa powder
- 1 c granulated sugar
- 1/2 c vegetable oil
- 1/2 c coffee or water
- 1/2 c cow milk or nut milk or water
- 1 large egg
- 1/2 tsp vanilla extract
- For reference, 1 portion whipped ganache frosting:
- 1 c heavy cream
- 1 c dark chocolate, chopped or chips
- pinch salt, if you’re feeling fancy
- ganache instructions
In your large bowl, mix together all dry ingredients until uniform in color: 1 c flour, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda, 6 Tbsp cocoa powder and 1 c sugar. Add in 1/2 c vegetable oil and mix well with a spatula until batter forms a paste. Looks weird? Don’t worry.
Make 1/2 c instant coffee per instructions in a microwaveable measuring cup (or use 1/2 c water) then add 1/2 c milk into the same cup. Pour liquids into the cake batter paste, then stir and mix with a whisk until chunks dissolve. Add 1 egg and 1/2 tsp vanilla and mix well.
Line pan with parchment paper for easier removal. Bake cupcakes for about 15 minutes or round cakes for 35 minutes – until aroma smells delicious and a toothpick comes out clean. Let cool completely in pan before removing and frosting with whipped dark chocolate ganache.