One-Bowl Chocolate Cake with Chocolate Buttercream Frosting
 
 
Makes 1 6" round, 2-layer cake
Ingredients
Cake:
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup + 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon espresso powder
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup boiling water
Frosting:
  • ½ cup unsweetened cocoa powder
  • 12 tablespoons unsalted butter, softened
  • 2½ cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon espresso powder
Instructions
Make the cake:
  1. Preheat oven to 350 degrees.
  2. Prepare cake pans by first coating them with cooking spray. Then line bottoms with parchment paper and coat with more cooking spray. Finally, dust pans with flour, shake out excess and set aside.
  3. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder, stirring with a whisk.
  4. Add milk, vegetable oil, egg and vanilla extract to flour mixture and beat with a mixer at medium speed until well blended.
  5. Add boiling water and beat at high speed for about 1 minute.
  6. Pour batter into the prepared pans and bake cakes for about 25-30 minutes or until a wooden skewer inserted into the center comes out clean. Let cakes cool on a wire rack for 10 minutes before removing them from the pans. Then let cakes cool completely on a wire rack before removing parchment paper.
Prepare the frosting and assemble the cake:
  1. Add cocoa powder to a large bowl or bowl of a stand mixer. Whisk to remove any lumps.
  2. Cream together cocoa powder and butter until smooth.
  3. Add sugar and milk alternately to cocoa/butter mixture, beginning and ending with sugar. After each addition, beat at high speed for about a minute.
  4. Add vanilla extract and espresso powder and beat until combined.
  5. If frosting appears too dry, add more milk, a tablespoon at a time, until it reaches the right consistency. If it appears too wet and doesn't hold its form, add more powdered sugar, a tablespoon at a time, until it reaches the right consistency.
  6. Place one cake layer on a plate and top with about ½ cup frosting, spreading it toward the edges. Top with second cake layer and frost top and sides of cake. Store cake loosely covered in the refrigerator.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/one-bowl-chocolate-cake-with-chocolate-buttercream-frosting/