WEEKDAYS 1e|12c|p

One-Bowl Chocolate Cake

Martha Stewart
Servings: 10 to 12
1 to 2 hr

Rich Chocolate Cake

  • Ingredients
  • step-by-step directions
One-Bowl Chocolate Cake
  • Unsalted Butter (for pans)
  • 1 1/2 cups Unsweetened Cocoa Powder (plus more for pans)
  • 3 cups All-Purpose Flour
  • 3 cups Sugar
  • 1 tablespoon Baking Soda
  • 1 1/2 teaspoons Baking Powder
  • 1 1/2 teaspoons Salt
  • 3 large Eggs
  • 1 1/2 cups warm Water
  • 1 1/2 cups Buttermilk
  • 3/4 cup Canola or Safflower Oil
  • 1 1/2 teaspoons Pure Vanilla Extract
  • Preheat oven to 350 degrees. Butter cake pans; line with parchment. Butter parchment; dust with cocoa, tapping out excess. For cupcakes, line muffin tins with paper liners.
  • Whisk together cocoa, flour, sugar, baking soda, baking powder, and salt in a mixing bow.  Add eggs, the water, buttermilk, oil, and vanilla. With an electric mixer on low speed, whisk until smooth, about 3 minutes.
  • Divide batter among prepared pans. Bake until a cake tester comes out clean, according to these times: 8-inch round layers: 35 to 40 minutes; 9-inch round layers: 50 to 55 minutes; 9-by-13-inch cake: about 75 minutes; cupcakes: 20 to 25 minutes.
  • Transfer pans to wire racks to cool 20 minutes.  Turn out cakes or cupcakes onto racks to cool completely.


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