One day a boy walked into a kitchen.”I love cake. I want cake. Chocolate cake! Why do we only eat cake at birthdays?!”, said the boy. “I’m not sure?”, said the mom. ” I don’t have much time today to bake a cake, son.”, said the Mom. Later that day, the mom gives in and measures out chocolate cake ingredients. The End.
That kid. It was like he double dog dared me. Well, I love a good dare AND a good cake. Don’t dare me to bake a cake, kid. I’m kidding. He’s pretty dreamy. I’d feed that little bear cake three X a day if child services allowed it.
This conversation had me baking my super fast chocolate cake, which I havent made in a while. That next day all I did was make cake. Why? Well we live at high altitude and I cant have friends making fallen cake! So, I had to adjust my new speedy recipe a tweak.
I love my regular Chocolate cake, a little fussy (That’s another post for another time). Buuuut, I wanted a cake that took 10 minutes to prepare and I didn’t want to do anymore dishes. Ohhh those dishes.
My fist just went up in the air.
I mean we just started watching Game of Thrones Season 1 and ain’t nobody got time for that! Can I just say, Ned Stark?? No, no, that just did NOT happen.
So, let’s unite, you last minute-I need to make a freakin cake-just because I love cake- yes, i’m going to make that flag cake-oh crap its my husband’s birthday tomorrow- kinda Mom. We’re a tribe now.
PS. Use good chocolate, ok?
One Bowl Chocolate Cake With Fudgy Frosting
Chocolate Cake? The Answer is yes.
- 2 Cups All Purpose Flour
- 3/4 cup Cocoa Powder, UNSWEETENED use good quality here
- 1 3/4 cup Granulated Sugar
- 1 1/4 tsp Baking Powder
- 1 1/4 tsp Baking soda
- 1 tsp Salt
- 1 cup + 2 Tbls Whole Milk
- 2 tsp Vanilla Extract
- 2 Large Eggs
- 1/2 Cup Unsalted Butter, melted and cooled
- 1 Cup Water, boiling or very very hot
- 1 Tbls Instant Espresso if you have it it just makes it so much better, but no need.
For the Frosting :
- 1 1/2 cups unsalted Butter, at room temperature
- 4 cups Powdered Sugar
- 6 oz. Dark Chocolate, or really good semi sweet chocolate chips melted gently and cooled
- 2 Tbls Cream, sour cream, or buttermilk what you have on hand
- 1 tsp Vanilla Extract
Preheat oven to 375
Grease and flour a 13x9 pan. Or 2~ 9" round pans.
Use Parchment paper at the bottom if you have it.
In the bowl of a standing mixer or large mixing bowl, stir together the flour, cocoa, espresso powder, sugar, baking soda, baking powder, and salt.
Add the eggs, milk, butter, and vanilla, and mix on medium for a minute and scrape down the sides and bottom of the bowl with a rubber spatula and continue mixing for another minute.
Stir in the boiling water and mix low for another minute. The batter will be thin. Don't worry, thats right!
Pour into Prepared Pan and bake for 30-35 minutes and when you insert a toothpick~ it comes out clean.
Cool for 10 minutes in the pan, and then invert onto a wire rack. I like cover my cake with wrap and transfer my cake to the fridge at this point. It makes the cake super rich if you do it he day before...You may leave the retangle cake in the pan too if you wish.
For the Frosting:
Melt chocolate in a bowl over simmering water until melted and set aside until slighly cooled but still melted.
Rinse out the bowl you made your cake in.
Add the butter and sugar and vanilla and beat until smooth and fluffy.
Add the Chocolate, cream, and beat again until smooth. oh boy...
Scoop the frosting on top of the cake and frost with a large knife in a swooshy pattern. Make it Rustic looking. I love that. Then, decorate the top how you like... simple sprinkles, chocolate shavings etc.
Transfer to the fridge again and chill it before serving. I love cold cake!
We Couldn’t Wait.