Monday, November 28, 2011

One Bowl dark Chocolate Cake

A simple get to the point cake which is so simple to bake.  Its a one bowl chocolate cake.  To dress up the cake I have layered it into 6 thin layer and sandwiched them with fresh whipped cream with some strawberry preserves.  And if thats not enough, I used ganache to top the final layer and let the chocolate drip to give it some drama.

The recipe below uses buttercream but I truly prefer whipped cream since it is not too heavy.


1 1/2 cups (180 g/6 oz) all-purpose flour
1 1/3 cups (275 g/10 oz) sugar
1/2 cup (60 g/2 oz) dark cocoa powder (I use Cacao Barry Cocoa Powder – Extra Dark)
1 1/4 teaspoons (6 g) baking soda
1 1/4 teaspoons (5 g) baking powder
1 teaspoon (5 g) salt
75 mL (2.5 liquid oz) vegetable oil
140 mL (5 liquid oz) buttermilk
130 mL (4.5 liquid oz) espresso or strong, hot brewed coffee
2 eggs, room temperature, lightly beaten
1 tablespoon (15 mL) vanilla

Three 6-inch round layers (to each be sliced in 2, yielding 6 thin layers)


  • Preheat oven to 350° F (180°C). Prepare three 6-inch round cake pans with butter, parchment paper rounds, and cocoa powder. Tap out excess. 
  • In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer) and pour into prepared pans. If possible, use digital kitchen scale and weigh pans for even layers. Batter will be liquidy.
  • Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 30 minutes. Try not to over bake.
  • Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

Strawberry Swiss Meringue Buttercream ( 5 cups)


5 large, fresh egg whites (150 g/5 oz)
1 1/4 cups (250 g/9 oz) sugar
3/4 lb (3 sticks/340 g/12 oz) butter, cut into cubes and cool, but not cold
2 teaspoons (10 mL) pure vanilla extract
1/4 cup (or to taste) strawberry puree OR a handful (about 1 cup, or more to taste) of fresh, washed, and dried strawberries, chopped
pinch of salt
few drops pink food colouring (optional)

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