Devilopachauns One Pan Chocolate Cake Recipes

BEST EVER ONE BOWL CHOCOLATE CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt until well combined.
• Add the eggs, the milk, the vegetable oil and the vanilla, and whisk these ingredients into the dry ingredients until the mixture is smooth.
• Slowly add the boiling water, whisking constantly until the cake batter is runny and smooth.
• Pour the cake batter into a greased 9-inch by 13-inch rectangular pan and bake at 350 degrees Fahrenheit for about 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
• Let the cake cool in the pan on a wire rack while you make the frosting.
• For the frosting, whip the butter on high speed using a stand mixer or electric hand mixer until the butter is pale and smooth. Add the cocoa powder and the powdered sugar and continue to whip until everything is combined and smooth.
• If necessary, add the milk a few drops at a time to loosen up the frosting until it reaches a consistency that is spreadable. This step may not be necessary depending on the temperature of the butter you used for the frosting.
• When the cake has cooled completely, spread the frosting over the cake.
• Refrigerate the cake for about 1 hour to allow the frosting to set before serving, or serve immediately if you desire.

DEVIL'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Butter and flour a 10-inch springform pan.
• Sift the flour, cocoa, baking soda, and salt 3 times, set aside. Cream the butter with the sugar until light and fluffy. Add the eggs 1 at a time beating well after each addition.
• Combine the buttermilk, coffee and vanilla extract.
• Mix in 1/3 of the dry ingredients, then half the wet ingredients. Repeat with the remaining dry and wet ingredients, finishing with dry. Pour the batter into the prepared cake pan. Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean. remove the cake from the pan after 15 minutes. Cool completely. Cut the cake into 2 layers.
• Sandwich whipped ganache between the 2 layers and spread more ganache on the top and sides of the cake. Wrap the chocolate covered acetate around the cake, chocolate side in, overlapping the ends slightly. Refrigerate the cake until the chocolate in the ribbon has set. Carefully remove the acetate before serving.
• In a medium pot over high heat bring the cream to a boil. Remove from the heat and stir in the chocolate. Stir rapidly until all the chocolate has melted and the mixture is a smooth even color. Cool to room temperature stirring occasionally. Cover and refrigerate overnight. Whip the ganache in a chilled bowl until stiff peaks form, see Cook's Note*.
• Cut a piece of 2 1/2-inch wide acetate ribbon long enough to wrap around the cake completely. Lay the acetate on a flat surface and spread the chocolate evenly over the entire surface using an offset spatula.
• Carefully lift the acetate, chocolate side towards the cake, and wrap it around, lightly pressing it to the side of the cake. Work quickly; the chocolate should still be sticky when wrapped around on the cake. Refrigerate the cake until the chocolate in the ribbon has set.

MADE-IN-THE-PAN CHOCOLATE CAKE

Steps:

• Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
• Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
• Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
• Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
• Remove from the oven, let cool, then cut the cake into squares. If you're feeling fancy, this tastes good (and looks pretty) with some confectioners' sugar dusted on top.

DEVILOPACHAUN'S ONE PAN CHOCOLATE CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350°F Coat 8-inch-square baking pan with nonstick cooking spray.
• Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Make one large and two small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan and mix until just a few streaks of flour remain. Immediately put pan in oven.
• Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners' sugar.