Infinitely Curious

Seeking a Renaissance in San Francisco

One Bowl Chocolate Cake

One of my best friends from college recently got engaged (hooray!) and I was thinking of a gift to give her.  I figured her entire family would be there for the occasion, so I wanted to give her something that everyone could enjoy.  Chocolate is a friend to all and you can never go wrong with chocolate cake!  I found an excellent one-bowl chocolate cake recipe on that worked out beautifully!

First for the icing – the website had the perfect icing recipe to go with the cake.  It calls for just a bit of sour cream that adds a perfect tang to every bite.  Here’s the recipe below [via].  I used low fat cream cheese and sour cream and the icing turned out just as rich!  And no need for a fancy blender – I just use a spoon or a whisk and the frosting turns out smooth and creamy.


  • 2 1/4 cups confectioners’ sugar
  • 1/4 cup unsweetened cocoa powder
  • Pinch of salt
  • 6 ounces cream cheese, room temperature
  • 1 1/2 sticks unsalted butter, softened
  • 9 ounces bittersweet chocolate, melted and cooled slightly
  • 3/4 cup creme fraiche, or sour cream


  1. Sift together sugar, cocoa, and salt.
  2. Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined.

Now for the decadent cake.  I usually don’t use eggs in my cake recipes, using egg replacer powder instead.  Even with that substitute the cake turned out rich and moist.  See the recipe below [via].  I ended up using Ghirardelli cocoa powder and Sunflower oil instead of Safflower.


  • Unsalted butter, softened, for pans
  • 3/4 cup unsweetened Dutch cocoa powder, plus more for pans
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup low-fat buttermilk
  • 3/4 cup warm water
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
  2. Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely.
  3. Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.

Here’s a trick for icing cakes without getting too messy.  Lay pieces of wax paper in a circular formation on your plate or cake stand.  Then put down the first layer of the cake to ice.  This way, all of the mess will remain on the wax paper, which you can pull out once the cake is completely iced!  I did say that I made the cake for a friend’s engagement – so I thought it would be cute to add a “She Said Yes!” banner to it.  I used two red/white stripe straws, string, and red & yellow paper cut into pendants to make the banner.

And here is the final product – baked, iced, assembled, and ready to deliver!

For more photos, visit here.


3 comments on “One Bowl Chocolate Cake

  1. Chewybacca
    November 5, 2012

    Gawd you’re creative. I need to come back and live with you and Deepa bc I’m convinced you guys have the most delicious household in SF.

  2. Pingback: Obama Cake « Infinitely Curious

  3. Pingback: 80s Prom @ Funkytown High « Infinitely Curious

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This entry was posted on November 3, 2012 by in Chocolate Cake, Dessert, Food.

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