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.

READER'S COMMENT:

"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...

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32 Reviews for One-Bowl Chocolate Cake

03/05/2013

laura_951

Recommends this recipe

It's A HIt

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!

Pros: Easy, Tasty

Comments

01/12/2013

Anandita

Recommends this recipe

Good chocolate cake

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

Comments

11/14/2012

Anonymous

Recommends this recipe

Absolutely Delicious!

I used 2 shots of Espresso instead just strong coffee. My husband loves this and doesn't need ice cream. Very moist and yummy!

Pros: Quick & easy

Comments

05/14/2012

bradylt

Pretty Bland

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.

Pros: Easy

Comments

05/08/2012

Anonymous

Recommends this recipe

My new "go-to" cake recipe

This was fantastic: moist and chocolately. I didn't change a thing and any future changes will only be to add variety like adding almonds or coconut to the top. It did fall a little in the middle, but not enough to be noticeable when inverted on a plate. Superb!!

Pros: Easy to make & delicious

Comments