One Bowl Chocolate Cake
You cannot fail with this stunning chocolate cake recipe – it’s tried and true!
Difficulty: Medium
Servings
10-12
servingsPrep time
10
minutesBaking time
55
minutesTotal time
1
hour15
minutesIngredients
- CAKE MIX
2 cups self-raising flour
(or 2 cups plain flour + 2 teaspoons baking powder)1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup cooking oil (or use a mix of oil and melted butter)
2/3 cup natural yoghurt
2 eggs (6’s)
1 cup white sugar
1/3 cup loose-packed brown sugar
2 teaspoons vanilla essence
2/3 cup strong coffee (or use milo or just boiling water for a kid-friendly version)
- MILK CHOCOLATE ICING
2 cups icing sugar
3 tablespoons cocoa
2 tablespoons butter, softened
2 tablespoons sour cream or cream cheese (room temperature)
Directions
- Preheat oven to 160 C fan bake. Grease and line a 20-23cm springform tin – the smaller tin will make a higher cake (and take longer to cook) but either size is fine.
- Place all the ingredients, except the hot coffee, in a large bowl and beat to just combined. Add the hot coffee and beat for one minute.
- Scrape into the prepared tin.
- Bake for 55-65 minutes or until a skewer comes out clean. I like to rotate the cake once during cooking to ensure it cooks evenly, with a flat top.
- Once cooked, allow the cake to settle for 15 minutes in the tin before removing and allowing to cool completely.
- ICING
- Beat all the icing ingredients together in a bowl until smooth. Swirl it over the cooled cake.
- Slice – and enjoy with a cuppa!
Nici’s Tips for SUCCESFUL GF Baking:
- Gluten-free flours absorb more liquid than regular flour, so, for tender, moist cakes and muffins aim for a sloppy batter. Don’t be tempted to add more GF flour to thicken it, as this is what makes gluten-free baking dry and crumbly.
- Some GF flours (like Orgran brand) are gritty so avoid these for cakes and slices. I use Edmonds or Free From as good all-purpose baking flours.
- Often you’ll see in cake and muffin recipes “mix/beat until just combined” or instructions about not overbeating the batter. This is because overmixing toughens the gluten and leads to tough cakes/muffins/pancakes. However with gluten free flours, which often take more mixing to combine, there’s no gluten to toughen so you’re all good to mix away!
- Always sieve gluten free flours when baking as they tend to clump more than regular flours – and mix the batter well (see note 3). .
- The bane of gluten free flours is that when you open the packets it goes everywhere! So proceed with caution.