One Bowl Chocolate Cake

Sunday, May 6, 2012

A one-bowl cake means less clean up; a one bowl cake that needs only one cake pan means even less clean up. A low fat, one-bowl, one-layer cake also means less fat and fewer calories per slice. A win-win situation all round. This chocolate cake doesn't even need frosting, especially if you enjoy it warm. I find that it's sufficiently chocolatey to stand alone. Instead, you could serve this cake with some luscious red strawberries or some raspberries, and dust the plate with powdered confectioner's sugar.

Prep Time: 20?minutes

Cook Time: 25?minutes

Total Time: 45?minutes


  • 3/4 cup plus two tablespoons cake flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup nonfat buttermilk
  • 1/3 cup firmly packed brown sugar
  • 1 egg
  • 2 tbsp canola oil
  • 1 tsp vanilla
  • 1/2 cup hot espresso coffee


Preheat oven to 325 degrees.

Coat a 9-inch round baking pan with nonstick cooking spray.

In a large mixing bowl, whisk cake flour, cocoa powder, granulated sugar, baking powder and baking soda together.

Add buttermilk, brown sugar, egg, oil and vanilla. Using a hand held electric mixer, beat for two minutes on medium speed.

Add hot coffee and mix in until blended. The batter will be thin and soupy.

Pour into baking pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes, then remove from pan and cool on a wire rack. Alternatively, cut slices straight from the pan!

Serves 12

Per Slice: Calories 133, Calories from Fat 3.1g (sat 0.5g), Cholesterol 17mg, Sodium 149mg, Carbohydrate 24g, Fiber 0.9g, Protein 2.2g

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