4 pro points on Weight Watchers plan
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.
35 Reviews for One-Bowl Chocolate Cake
This is a really delicious, easy-to-make cake. I cut back on the sugar I bit, since we don't like overly sweet desserts in our family. It's moist (I cooked mine for 30 minutes exactly) and chocolatey, without being over the top. Very nice for a weeknight treat that doesn't take long to make.
Excellent chocolate cake. I fooled my mother, she couldn't believe that I used wholewheat flour only.
To the person who asked about substituting tea for coffee because they don't like coffee: GO AHEAD AND USE THE COFFEE - you won't taste it. It simply will increase the chocolate taste. This is an old secret trick in baking with chocolate. There is even a famous beef stew recipe that uses both coffee and chocolate to increase the beefy flavor of the beef stew - and you don't taste either the chocolate or the coffee.
Tea will NOT do the same thing in your cake, it won't make the chocolate taste more chocolate-y and may give it a strange other taste that doesn't fit in at all. So, if you don't drink coffee, buy a cup to go at your local Dunkin Donuts or whatever, put a half cup in your mixing bowl. and discard the rest or freeze it to make another cake in the future!
If you like this cake and think you'll make it a lot, you can also just buy some instant coffee crystals and keep them in the cupboard. Then, whenever you go to make the cake, just measure a half cup of water and stir some coffee crystals into it. 1-2 tablespoons of coffee crystals would probably be the right amount for "strong black coffee" as specified in the recipe.
I haven't tried this recipe yet but it looks good. I have a recipe that is similar but uses melted semisweet chocolate in addition to the cocoa. That probably improves it. But they're right in that you don't need butter or other heavy fats in order to make good chocolate cake. Am going to try this tonight, and have high hopes for it.
Finally a chocolate cake that I can make and not feel badly about when I have company.
The dusted powder sugar works also instead of icing for me.