Quick & Easy Chocolate Cake – No eggs. No butter. One bowl.

Quick & Easy Chocolate Cake - No eggs. No butter. One bowl.



I judge cakes like I judge people they don't have to be handsome or pretty if you look okay they smell good flies aren't landing on them then they're okay with me now this is not a fancy cake but it's a moist and delicious and about the easiest chocolate cake you can possibly make everything goes in one Bowl there's no mixer no butter no eggs we're going to start with the pan we're going to grease a 9-inch round cake pan I've already greased it and I usually just frost this cake in the pan because it's so simple but if you're going to take it out of the pan to frost the whole thing then you want to use some parchment paper because it'll slip right out with the parchment you can buy like pre-cut rounds like this for four pans are perfect so you take one of these into the greased pan and I'm just going to put this into the bottom this is only if you want to take the cake out of this pan otherwise because I just usually just leave it in so that's it you do not grease the parchment so now the pan is ready and I've also preheated the oven to 350 degrees Fahrenheit if you have failure with baking it's very often from not measuring correctly let me just show you you have to aerate the flour before you measure if you don't the flour when you tap it around like that it settles it gets heavy and you're going to get too much flour if you just dip in there you'll get too much flour so that what you have to do is aerate the flour like this you just stir it around lighten it up a little bit and then you can either dip then gently but the best way really is just to scoop it in like this because I want all your baking to turn out and so often people say oh it came out dry it's because you're measuring flour that's settled too much you just scoop it in there and you level it off like that and there's 1 cup of flour measured correctly into the bowl right now there it goes so this recipe is one and a half cups of flour so I'm going to measure the other half just the same way nice and light always aerate the flour before you measure so one and a half cups of flour into the bowl and the rest of the dry ingredients are 1 cup of sugar I go in just a little bit light on the sugar but it's essentially 1 cup of sugar it's 1/4 cup of powdered cocoa unsweetened powdered cocoa and the one that I the brand I use is this this is one my store carries it's a Dutch process try to use Dutch process cocoa it's much milder and you get a darker chocolate a darker brown color too I can you can also find this at the world market so ok the rest of the dry ingredients is one teaspoon of baking soda not baking powder it's different baking soda and a half teaspoon of salt now you can you have to mix this together you can sift it all into the bowl and it'll mix it together quite nicely or you can just throw it in the bowl but stir it around a little bit because chocolate has to get incorporated before you put in the liquid so you just stir it around a little done not to be perfect but just essentially mixed up okay now the liquid ingredients is very simple you can measure it all in or put it all into your measuring cup it's 1 cup of cool water it's 6 tablespoons of oil I use this is the one I'm using I use extra light olive oil very very hardly any flavor and it's heart-healthy and it's great for baking so okay so that's 6 tablespoons of oil it's 1 tablespoon of freshly squeezed lemon juice not Volvo lemon juice freshly squeezed originally I made this cake with distilled white vinegar which you can also use but lemon juice works really really well and most people have lemon juice the last ingredient is 1 teaspoon of vanilla extract and I use this brand right here really really good vanilla and I buy it at williams-sonoma ok so that's it your liquid goes in here the dry goes in here you mix them together just pour this in ok and you stir it together like I said no mixer and you just stir this around until there are no lumps and it doesn't take more than about 30 seconds ok make sure you pre-heat your oven because this just takes a few minutes to put together and the flour I was using I didn't mention is just all-purpose flour ok so that took maybe 15-20 seconds just a little bit longer just to make sure there are no lumps looks pretty smooth that's it look how easy that was here's the prepared pan into the pan ready that's what your batter should look like fairly soft okay there's the last of the batter and into your preheated 350 degree fahrenheit oven set your timer for 30 minutes and I'll be back in a second and show you what it's going to look like because I baked another one already okay this is one I made earlier the exact same recipe look at this it's dark like that from the Dutch process cocoa look how beautiful it is and if you want to make sure it's done you just take a toothpick stick it in the middle if it comes up clean like that the cake is done now so you'll put it on a cooling rack to cool course this is already done before now as I said I just frost the top so I leave it in the pan if you want to take it out of the pan and frost the whole thing you just have to take a little something to loosen it from the sides just like that and you have that parchment paper in the bottom remember so you just flip it over and you can finish you can cool it in the pan for about 10 minutes and then flip it over and finish cooling it on a rack so you just take a rack and put it upside down like that and flip it over and the cake will come right out because of the parchment paper see and then you just peel off the paper and there's your cake okay here it is I put it on a cake stand look at that it's chocolate cake oh my god okay I'm going to show you how I make the frosting now I try to avoid butter so I have a very little bit of butter it's only two tablespoons of butter softened to room temperature into a bowl it's good to use a tall bowl like this one where you make frostings it's going to fly around a little bit and I have one cup of powdered sugar doesn't have to be exactly measured it's just frosting so it's about 1 cup of powdered sugar 1 tablespoon of the same cocoa that I used in the cake the unsweetened cocoa and 1/2 teaspoon of vanilla this is the easiest frosting ever we're going to mix that up just a little bit that's why you want the tall Bowl as it starts to mix we're going to thin it with a little bit of milk I'm using 1% milk and you just add like 1/2 teaspoon at a time because it really doesn't take long look at that it's already is thickening up when you add like another maybe half a teaspoon it's almost there and it turn up the Machine a little bit and just a little bit more milk and I think usually it's about three teaspoons of milk 3 teaspoons of milk that makes a GS right frostings done look how easy was that look at that look at it that's it that's done okay now I'm going to frost the cake we just take this off and I'm not going to eat any off the off of this the beaters okay all right now you'll see it's not a lot because I told you I leave it I leave it in the pan and frost it so but I'm going to frost it so you can see the whole cake and everything you can make double the frosting if you want you can slice it in half and fill it with extra frosting but this is really plenty look at this look look oh my god look at that I'm telling you and by the way if you want to keep this butter free you can use this recipe for frosting just leave out the butter and then it may be a little bit more with some milk and just use it as a glaze just kind of glaze it over the cake and you'll have a butter free a chocolate cake with sort of a glaze frosting with no butter okay now what did it take me like a minute to make the frosting and look at that okay there it is now I'm going to show you what this looks like inside it's just a beautiful cake all right you ready it is look how it's so soft and so good no butter no eggs look at this oh my God look at that it is so light and so good there's only going to be one piece left at the end of the day who gets the last piece now that's the big question right so here's the deal here's my advice if someone accuses you someone accuses you of stealing the last piece just deny it they can't prove it there's no camera in your refrigerator you today I'm going to show you my foolproof never-fail method for making barbecue baby back ribs that are so tender you pick one up the meat literally just falls off look at this there are no words to describe how awesome these are are you happy with your buns I am I love bread buns loaves rolls ciabatta especially the ones with a crispy crust the kind you thought you had to bite the bakery not anymore because you can make your own crusty rolls at home no kneading almost no work at all watch this

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