One-Bowl Wonder Chocolate Cake

Hello dear readers! I want to start by expressing my heartfelt gratitude for your continued support and enthusiasm. It’s moments like these that I cherish the most, sharing a simple yet sensational recipe that brings joy to our kitchens. Today, I’m excited to present to you the ultimate easy-bake delight – the One-Bowl Wonder Chocolate Cake! This cake is everything you want in a chocolate cake: rich, moist, and incredibly easy to make. Trust me, this will become your go-to recipe for any occasion!

Ingredients

Cake:

• 3 cups White Wings plain flour
• 2 cups CSR White Sugar
• ½ cup cocoa powder
• 2 tsp bicarbonate of soda
• 1 tsp salt
• ¾ cup sunflower or vegetable oil
• 2 tbsp white vinegar
• 2 tsp vanilla essence
• 2 cups cold water

Ganache:

• 200g chopped milk cooking chocolate
• ⅓ cup cream

this Recipe

How to Make the One-Bowl Wonder Chocolate Cake

For the Cake:

1. Preheat your oven to 180°C (350°F). Grease and line two 9-inch round cake pans with baking paper.
2. Combine dry ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa, bicarbonate of soda, and salt.
3. Add wet ingredients: Pour in the oil, vinegar, vanilla essence, and cold water. Mix until the batter is smooth and well combined.
4. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a skewer inserted into the center of the cakes comes out clean.
5. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Ganache:

1. Heat the cream: In a small saucepan, bring the cream to a gentle simmer over medium heat. Do not let it boil.
2. Melt the chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes.
3. Stir until smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
4. Cool: Allow the ganache to cool slightly before spreading it over the cooled cake.

Helpful Tips

• Consistency Check: If your batter seems too thick, add a bit more water to achieve a smooth consistency.
• Even Layers: For perfectly even cake layers, use a kitchen scale to ensure the batter is evenly divided between the pans.
• Ganache Gloss: For an extra glossy ganache, add a tablespoon of corn syrup or butter.

Substitutions/Variations

• Oil Options: You can substitute sunflower or vegetable oil with coconut oil for a slight tropical twist.
• Vinegar Substitute: Apple cider vinegar works just as well as white vinegar in this recipe.
• Chocolate Choices: Swap milk chocolate with dark chocolate for a richer ganache.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Assemble with ganache on the day you plan to serve.

Can I use this recipe for cupcakes?

Yes, you can! This recipe makes about 24 cupcakes. Adjust the baking time to 18-20 minutes.

Storage Instructions

• Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days.
• Refrigeration: If you need to keep it longer, store it in the fridge for up to a week. Bring it to room temperature before serving for the best texture.

More Relevant Recipes

• No-Bake Peanut Butter Pie
• No-Bake Avalanche Cookies
• Strawberry Twinkie Cake

FAQs

Q: Can I freeze this cake?

A: Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and then in aluminum foil before freezing.

Q: What if I don’t have a round cake pan?

A: No worries! You can use a 9×13 inch rectangular pan; just adjust the baking time accordingly, checking for doneness around 25-30 minutes.

Enjoy baking and indulging in this One-Bowl Wonder Chocolate Cake! The smell when this is in the oven is incredible, and the taste is even better. Happy baking!

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