Today’s recipe is a breeze. It’s perfect for any time of year – come on! It’s a chocolate cake recipe! – and super easy to do when you’re pressed for time so close to the holidays. Everyone’s so concerned with making sure they have the turkey, goose or ham ready, and making sure there’s enough veggies, rolls and potatoes on the side. But you forget or overlook just one dish that’s meant as a nice ending to the huge meal. Or you might be like me, having just had a late night at my work Christmas party. Let me tell you, baking anything complicated and elaborate is not in the cards today. 🙂
It’s not a heavy cake, it’s very chocolatey and as I said, so easy to do. The thing I love about this recipe is that just about anyone’s pantry or kitchen will have these ingredients. That’s what makes it so easy to whip up at a moment’s notice. The other thing that’s wonderful is that you just chuck all the ingredients into a bowl, mix together until smooth, and pour into a cake pan. Et voila! You have chocolate cake. And if you choose, the icing is a good topping too. If I’m in a hurry or even more pressed for time than usual, I don’t have a problem picking up a container of ready-made icing at the grocery store. 😉 Those can be tasty too.
I hope at this time of year, you’re not quite so out of sorts that you have to fall back on this recipe but if you do, I know it’s one you’ll love. Once it’s baked and enjoyed by all, pour yourself a glass of wine or whatever you drink, and relax for the rest of the night. You deserve it, I’m sure. 😀
One Bowl Chocolate Cake
1-1/2 cups – all purpose flour
1-1/4 cups – sugar
1/2 cup – cocoa, sifted if lumpy
1 tsp – baking powder
1 tsp – baking soda
1/2 tsp – salt
1/2 cup – butter or margarine, softened
2 large eggs
1 tsp – vanilla
1 cup – hot water (not boiling water, just run the tap in your sink until it’s hot to the touch.)
Measure all ten ingredients, in the order listed, into large bowl.
Beat on low to medium speed until everything is mixed. The final batter will be somewhat runny, and should have no lumps in it.
For a single cake, pour into a greased 9″ x 9″ square cake pan, or 9″ round pan. For cupcakes, like I did – because I just love cupcakes – fill the greased cups (or paper cups) to roughly 2/3 full. If you overfill, as I did on a few, they’ll spill over the tops. They taste just as well, and won’t burn necessarily, but if you didn’t grease the entire pan, you end up with shredded cupcakes later when you try to remove them.
For the cake, bake at 350F (175C) for about 35 minutes or until an inserted toothpick comes out clean. For cupcakes, bake at the same temperature for 15-20 minutes. The exact time depends on how big the cupcakes are so just keep an eye on them and test with a toothpick until they’re done.
When the cake or cupcakes are finished, let them cool completely before putting any icing on. The cake should be fairly light and fluffy and if it’s still warm when you apply the icing, you’ll rip the cake apart.
Cream Cheese Icing
4 oz./125g cream cheese softened
3 cups icing or confectioner’s sugar
3 tbsp butter or margarine, softened
1 tsp vanilla
Measure all ingredients into a small or medium sized bowl. Mix on medium to high speed until smooth and slightly firm – by firm, I mean it isn’t runny, and the peaks from a spatula stay… peaky. 🙂
Color as desired. I tried to make red and green icing but it came out rather neon pink and lime green. Still, I think you can see what I was trying to do. In any case, the icing is tasty, the cake is awesome and I hope you had some fun making them.
Take care and happy reading/eating!