![Ingredients for the one-bowl chocolate cake](https://www.eatingwell.com/thmb/Uxnlm9gdhaBP0r9Ceop7Xuv3ugk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/one-bowl-chocolate-cake-248205-ingredients-8aa8cf4c9bf34e73a4561e4f6f873c0e.jpg)
Jen Causey
Ingredients
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3/4 cup plus 2 tablespoons whole-wheat pastry flour (see Ingredient Note)
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½ cup granulated sugar
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⅓ cup unsweetened cocoa powder
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1 teaspoon baking powder
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1 teaspoon baking soda
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¼ teaspoon salt
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½ cup nonfat buttermilk (see Tip)
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½ cup packed light brown sugar
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1 large egg, lightly beaten
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2 tablespoons canola oil
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1 teaspoon vanilla extract
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½ cup hot strong black coffee
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Confectioners' sugar, for dusting
Directions
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Preheat the oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of waxed paper.
Jen Causey
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Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
Jen Causey
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Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing.
Jen Causey
Frequently Asked Questions
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Whole-wheat pastry flour is made from a softer white variety of wheat—compared to regular whole-wheat flour, which is typically made from a harder red wheat. Whole-wheat pastry flour may also be ground finer than regular whole-wheat flour and typically has a lower gluten content. Like regular whole-wheat flour, whole-wheat pastry flour is made from the whole wheat kernel, which means it offers more nutrition than refined wheat flour, including fiber, vitamins and minerals (although many refined flours are fortified with vitamins and minerals).
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As long as you eat dairy and eggs, yes, this cake is appropriate for a vegetarian eating pattern.
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Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural foods section of large supermarkets and in natural foods stores. Store in the freezer.
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No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: Mix 1 tablespoon of lemon juice or vinegar to 1 cup milk.
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Tempting as it is to slice into (or even frost) a freshly baked cake that’s warm from the oven, we suggest you wait until the cake is completely cool. Cooling will allow the fats and proteins in the cake to firm up, and you will get more perfect slices with every cut for more oohs and aahs from those waiting for a piece.
Additional reporting by Carrie Myers, M.S. and Linda Frahm
Nutrition Facts (per serving)
139 | Calories |
3g | Fat |
27g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 139 | |
% Daily Value * | |
Total Carbohydrate 27g | 10% |
Dietary Fiber 2g | 6% |
Total Sugars 19g | |
Added Sugars 18g | 36% |
Protein 2g | 5% |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Cholesterol 16mg | 5% |
Vitamin A 23IU | 0% |
Folate 3mcg | 1% |
Sodium 212mg | 9% |
Calcium 38mg | 3% |
Iron 1mg | 3% |
Magnesium 14mg | 3% |
Potassium 63mg | 1% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.