I made this cake for my husband's birthday. We are all watching calories and this was perfect! I used vegetable oil instead, and I'm sure made no difference. I also used a 8"spring pan. I decorated it with fresh raspberries too! Next time I make it, I'm going to add toasted almonds on top, or cut the cake and put a low cal filling in the middle like blackberries
One-Bowl Chocolate Cake
From EatingWell: The EatingWell Diabetes Cookbook (2005)
This easy-to-make chocolate cake is dark, moist, rich—and only dirties one bowl! Not quite as easy as boxed cake mixes, but those often contain trans fats. Our simple “from scratch” recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour.
38 Reviews for One-Bowl Chocolate Cake
This is a great quick cake to satisfy. I don't make dessert very often, so when I do, I want it to be good! I did make a few substitutions. I used 1/4 c + 2 Tbs Almond flour with the 1/2 c whole wheat flour. Gave the cake a rich flavor and texture. I used a Starbucks Italian bold instant coffee packet. Full packet to 1/2 c water. Perfect to bring out the rich chocolate flavor. That is what the coffee does. Leaves no coffee taste. Just enhances the chocolate flavor. I don't use white sugar. Raw turbinado instead. I baked this in a spring form pan. Made removal easy and no middle fall. Had fresh strawberries and a little whipped cream with it. Decadent. This is a do over for me!
Nice and easy cake, I halved the sugar and added some chocolate chips (which -it turns out stuck to the bottom of the cake to the wax-paper, and came off when I peeled the wax paper!!
But overall, good cake
I used 2 shots of Espresso instead just strong coffee. My husband loves this and doesn't need ice cream. Very moist and yummy!
This cake is pretty bland and just not very good, I think boxed chocolate cake mix would be better. This recipe is a DIRECT COPY of Ina Garten's Chocolate Cake, cut down to make one layer. The oil has been reduced by half to lower fat and calories. I think this is one of those times when you go with the calories and fat and opt for a smaller piece because this version pales in comparison.
Flavor is in the fat, and despite being a direct copy of a fabulous chocolate cake recipe it is bland and has very little chocolate flavor. I think it would benefit from the additional 2 tablespoons of oil and perhaps a bit more cocoa. Ina's recipe calls for 3/4 cup cocoa, since the EW recipe is half, 1/3 cup cocoa is not quite enough, it should be 1/4 cup plus 2 tablespoons (or 6 tablespoons), 1/3 cup is only 5 Tablespoons and 1 teaspoon and believe me, the 'missing' 2 teaspoons makes a difference. Ina also uses extra large eggs which also adds additional moisture.
I may try it again and increase the cocoa and try just one additional tablespoon of oil, but I'm really not sure messing with it is worth it.