Bakers One Bowl Chocolate Cake Recipes

Steps:

• Heat oven to 350°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
• Add sugar; beat with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Beat in vanilla. Add 1/4 cup flour and baking soda; mix well. Gradually beat in remaining flour alternately with water. Pour into greased and floured 9-inch round pan.
• Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove from pan. Cool completely on wire rack. Drizzle with Chocolate Glaze and top with berries just before serving.

Steps:

• Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add vanilla; mix well.
• Add 1/2 cup of the flour, the baking soda and salt; beat until well blended. Add remaining 2 cups flour alternately with water, beating until well blended after each addition. Pour evenly into 2 greased and floured 9-inch round cake pans.
• Bake 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely on wire racks. Spread with your favorite frosting, if desired. (NOTE: Nutrition information is for unfrosted cake.)

Steps:

• Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes. Beat in the hot water until smooth.
• Turn this one-bowl chocolate cake batter into three different desserts.
• Layer Cake:
• Brush two 9-inch round cake pans with vegetable oil, line with parchment, then brush with more oil and dust with flour.
• Divide the batter between the pans; tap against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the centers of the cakes comes out clean, 40 to 45 minutes. Let cool 15 minutes in the pans, then turn out onto racks to cool completely; discard the parchment.
• Sheet Cake:
• Line a 9-by-13-inch baking dish with foil and brush with vegetable oil.
• Pour the batter into the pan; tap against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the pan.
• Cupcakes:
• Line 30 muffin cups with paper liners.
• Pour the batter into the muffin cups, filling them about halfway. Tap the pans against the counter to remove any air bubbles.
• Bake at 350 degrees F until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to racks to cool completely.

Steps:

• Heat oven to 350°F.
• Beat all ingredients except coffee granules, chopped chocolate and sugar in large bowl with mixer until blended. Stir in coffee and chopped chocolate.
• Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with sugar just before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
• Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Steps:

• Heat oven to 350°F.
• Microwave bittersweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in sugars. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Add 1/2 cup flour, baking soda and salt; mix well. Add remaining flour alternately with coffee, mixing well after each addition.
• Pour into 2 greased and floured 9-inch round pans.
• Bake 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
• Prepare Easy Chocolate Frosting. Use to fill and frost cake layers.

Steps:

• Heat oven to 350°F.
• Microwave butter and 2 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Beat in sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Add 1/4 cup flour and baking soda; mix well. Add remaining flour alternately with the water, beating until blended after each addition. Pour into 9-inch round pan sprayed with cooking spray.
• Bake 30 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.
• Top with COOL WHIP and strawberries just before serving. Melt remaining chocolate as directed on package; drizzle over cake. Let stand until chocolate is firm.

Steps:

• Preheat oven to 350 degrees.
• Grease and line the bottom of a 9" square cake pan with waxed paper.
• In a mixing bowl, sift together the first six ingredients.
• Add the rest and blend on low speed, or by hand, till its nicely moistened.
• Mix further for three mins on medium speed.
• Pour mixture in the prepared cake pan.
• Bake 35 minutes.
• Cake should rebound when gently pressed in the centre.
• Cool in pan for 10 minutes before inverting on to a plate.
• When completely cool, cover with chocolate frosting.
• Frosting: Cream butter, salt, vanilla, instant coffee and half of the sugar.
• Now use up all the cream and sugar in alternate additions till a rich gloss is reached and the frosting is of a thick spreading consistency.

Steps:

• Lightly grease a 9 x 13 inch baking pan.
• Microwave chocolate and butter in a large microwavable bowl on Medium for 2 minutes or until melted.
• Stir sugar into chocolate until well blended. Mix in eggs and vailla.
• Stir in flour and nuts; pour into pan.
• Bake in preheated 350F oven for 30 - 35 minutes or until done. Do not overbake. Cool completely.

Steps:

• Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
• Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts, mix well. Spread into prepared pan.
• Bake 30-35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Do no overbake. Cool in pan. Remove brownies from pan using foil as handles. Cut into 24 squares.
• CAKE-LIKE Brownies: Prepare as directed, stirring in 1/2 cup milk along with eggs and vanilla and increase flour to 1-1/2 cups.

Steps:

• Melt 1 package of chocolate in microwave on MEDIUM 3-4 minutes.
• Stir until chocolate is melted and smooth.
• Add butter, brown sugar, eggs, flour and baking powder and mix well.
• Coarsely chop second package of chocolate and stir to mixture along with nuts.
• Drop by heaping spoonful onto ungreased cookie sheet.
• Bake at 350°F for 12-13 minutes.
• Cool for 1 minutes.
• Transfer to wire rack to cool completely.
• Store in airtight container.

Steps:

• Preheat oven to 350 degrees F. Place 3 of the chocolate squares and the butter in large microwaveable bowl. Microwave on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
• Stir in sugar and vanilla until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition. Pour evenly into 9-inch round cake pan sprayed with cooking spray.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely. Top with the whipped topping and strawberries just before serving. Melt remaining 2 chocolate squares as directed on package; drizzle over cake. Let stand until chocolate is set. Store in refrigerator.

Steps:

• Preheat oven to 350 degrees F. Place 3 of the chocolate squares and the butter in large microwaveable bowl. Microwave on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.
• Stir in sugar and vanilla until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition. Pour evenly into 9-inch round cake pan sprayed with cooking spray.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely. Top with the whipped topping and strawberries just before serving. Melt remaining 2 chocolate squares as directed on package; drizzle over cake. Let stand until chocolate is set. Store in refrigerator.

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, whisk the first 6 ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined., Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.