After neglecting to make my husband a cake on his birthday yesterday, I figured I better whip something up today. I tried a new recipe – One Bowl Chocolate Cake. It was very tasty, but given how runny the batter is, I don’t think I’d use it to make cupcakes again. It was a MESS. But the end result was super fudgey and moist.
Baking powder and his friend baking soda were a bit camera shy, and didn’t make it into the photo (whoops!).
Here’s the recipe… (from All Recipes.com)
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
I made cupcakes – and the recipe was enough for a little more than 24 cupcakes. I baked them for about 15 minutes. I used my go to homemade buttercream frosting, which is a very unscientific mix of powdered sugar, butter, milk, shortening, vanilla and salt. When it comes to frosting, I can’t be bothered to measure, I just pour, mix and pour some more.
Given it’s almost February, it’s all about the Valentine’s sprinkles!
The next few weeks will likely bring heavy usage of Valentine sprinkles.