Its like a brownie cake and the serving size is smaller than a little Debbie brownie. I mention it because that's what the taste reminds me of. It did sink in the middle but none of us cared. This was used as a birthday cake since hubby and I are dieting.
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
The first time I made this cake I found it a little dry and sweet, so I made the following adjustments, which resulted in a deliciously moist and full flavour cake which is still low in calories. I estimate 130 calories per slice, allowing 12 slices.
I used three quarters of a cup of plain flour instead of wholewheat and I replaced the extra 2 tablespoons of flour with cornflour. I used 3 tablespoons of sunflower oil (i.e. an extra spoon).
I reduced each sugar by half (i.e a quarter cup of each) and increased the cocoa to a half cup. I folded in 100g of fresh raspberries just before I put in in the oven. I cooked it at 160C in a fan oven for 30 minutes.
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
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!