Chocolate Cake (One Bowl)
Birthday? Anniversary? Going-away party? This super-easy, one-bowl layer cake is the perfect dessert for any gathering of chocolate buffs.
Chocolate Cake:
unsalted butter, softened, for pans
1½ cups all-purpose flour, unbleached
1½ cups sugar
¾ cup Dutch-process cocoa powder
¾ tsp. baking powder
¾ tsp. baking soda
1¼ tsp. kosher salt (such as; Diamond Crystal)
2 large eggs, room temperature
¾ cup buttermilk, room temperature
¾ cup hot tap water
2 tsp. pure vanilla extract
6 Tbsp. vegetable oil
Chocolate Frosting:
2¼ cups confectioners' sugar
¼ cup unsweetened cocoa powder
pinch kosher salt
6 oz cream cheese, room temperature
1½ sticks unsalted butter, softened
9 oz bittersweet chocolate, melted and cooled slightly
¾ cup crème fraîche, or sour cream
Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3). Butter two 8x8x2" round cake pans; dust with flour, tapping out excess.
For the Cake:
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, buttermilk, water, vanilla, and oil.
Divide batter evenly between prepared pans. Bake until tops spring back when lightly pressed, about 30 minutes.
Transfer pans to a wire rack; let cool 15 minutes. Invert cakes onto rack, remove parchment, then turn top-side up (to prevent sticky tops from sticking to rack); let cool completely.
For the Frosting:
Sift together sugar, cocoa, and salt.
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 crème fraîche; beat until combined.
Assembly:
Spread 1½ cups frosting over top of one cooled cake layer. Top with remaining layer. Spread a thin coat (about 1 cup) of frosting over top and sides of cake to create a "crumb coat." Refrigerate about 20 minutes, then frost top and sides of cake with remaining frosting. (For a more refined look, trim domed top of cake flat before layering and frosting.)
Makes 1 (8") layer cake or 12 servings.
Cook's Notes: Frosting can be refrigerated for up to 5 days; bring to room temperature and beat before using. Unfrosted cake layers can be stored, wrapped in plastic, at room temperature or refrigerated overnight. Frosted cake can be refrigerated overnight.