I halved the brown sugar and it was so good and tasted even better the next day!
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.
37 Reviews for One-Bowl Chocolate Cake
It tasted like ultra fudgy brownies, maybe it was because I left the mixture on the table for awhile instead of baking it immediately. Gonna try this recipe again hope it'll turn out great :\
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.
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