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One Dish Chocolate Cake

One Dish Chocolate Cake

One Dish Chocolate Cake

One Dish Chocolate Cake

 

I love baking and experimenting with new recipes and I have a very special place in my heart for chocolate. My mom has been making this super-simple moist  one dish chocolate cake for over 20 years. If you’re looking for a quick and easy chocolate cake recipe, made in only one dish, this recipe is for you. I like Droste and Guittard Dutched Cocoa’s in this recipe, but just about any cacao will do. Note, Cacao or Dutched Cocoa is not the same as sweetened powdered chocolate you’d use to make hot chocolate. Dutched Cocoa or Cacao is very bitter and dark in color.  Simply combine all the dry ingredients in an 8″ X  8″ pyrex dish and then add all the wet ingredients at once and mix well before sending to a preheated 350° Fahrenheit oven for 30 minutes.

Whip up some organic heavy cream with a little sweetener and a tablespoon of vanilla or plain yogurt to top off this comforting chocolate cake.

One Dish Chocolate Cake
Serves 9
I love this recipe because it's quick and easy. Combine all the dry ingredients in the 9" X 9" square baking dish then add the wet ingredients and mix well in your baking dish. No pre-greasing necessary. 30 minutes in the oven and you have a comforting dessert.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
246 calories
38 g
20 g
10 g
3 g
5 g
83 g
142 g
22 g
0 g
4 g
Nutrition Facts
Serving Size
83g
Servings
9
Amount Per Serving
Calories 246
Calories from Fat 89
% Daily Value *
Total Fat 10g
16%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 20mg
7%
Sodium 142mg
6%
Total Carbohydrates 38g
13%
Dietary Fiber 1g
5%
Sugars 22g
Protein 3g
Vitamin A
5%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Cup of All Purpose White Flour
  2. 1/2 Cup Almond Meal
  3. 1 Cup Sugar
  4. 1/4 Cup of Dutch Process Cocoa
  5. 1 Teaspoon Baking Soda
  6. 1 Teaspoon Vanilla Extract or Vanilla Paste
  7. 1 Teaspoon Rice Wine Vinegar
  8. 6 Tablespoons Melted Butter
  9. 1 Cup Strong Brewed Coffee
Instructions
  1. Preheat oven to 350 degrees fahrenheit
  2. In an 8" X 8" pyrex baking dish combine all the dry ingredients and stir until fully combined.
  3. Melt the butter and add to a 2 Cup liquid measuring cup, add the vanilla and coffee and stir well to combine.
  4. Add the wet ingredients to the dry in the pyrex baking dish and hand stir with a small whisk until well combined.
  5. Pop the dish into the oven and bake for approximately 30 minutes until a toothpick comes out clean. Let cool a little before serving.
Notes
  1. This recipe is so fast and easy and you barely break a sweat to create a very respectable chocolate cake. Batter is best mixed using a small wire whisk. Serve with a light dusting of powdered sugar and a dollop of home made whipped cream. *Note, the almond meal is optional. If you're allergic simply omit the almond meal and replace it with a 1/2 cup of AP Flour. I think the almond meal gave the cake a more moist consistency and cut down on the flour.
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calories
246
fat
10g
protein
3g
carbs
38g
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