RecipesMeals

One Bowl Chocolate Cake

One Bowl Chocolate Cake

Make this fast, easy chocolate cake anytime you want dessert in minutes.

Ingreadient

• Baking spray with flour
• 1 cup (about 4 1/4 ounces) all-purpose flour
• 2/3 cup (4 2/3 ounces) granulated sugar
• 1/4 cup (1 3/4 ounces) packed light brown sugar
• 1/4 cup (3/4 ounce) unsweetened cocoa, sifted
• 1 teaspoon finely ground instant espresso powder (such as DeLallo)
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 large egg, at room temperature
• 1/4 cup (2 ounces) crème fraîche, at room temperature
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/3 cup water
• 1/3 cup hot strong-brewed coffee
• Powdered sugar, for dusting
• 2/3 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Pinch fine sea salt
• 1/4 cup (2 ounces) crème fraîche

Direction

1. Preheat oven to 350°F. Coat a 9-inch round cake pan with baking spray; line bottom of pan with parchment paper. Lightly coat parchment paper with baking spray.
2. Whisk together flour, granulated sugar, brown sugar, cocoa, espresso powder, baking soda, baking powder, and salt in a large bowl until well combined, breaking up any clumps of sugar by hand if needed.
3. Add egg, crème fraîche, oil, and vanilla to flour mixture; stir until well combined.
4. Whisk in water and coffee until smooth and well combined, about 30 seconds. (Batter will be thin.) Pour batter into prepared cake pan. Gently tap pan on counter a few times to release air bubbles in batter.
5. Bake in preheated oven until top springs back when gently pressed and a wooden pick inserted in center comes out clean, about 22 minutes. Let cool in pan on a wire rack 10 minutes. Remove cake from pan; let cool completely, parchment side down, on a wire rack, about 1 hour. 
6. Meanwhile, make the Crème Fraîche Whipped Cream. Whisk together cream, sugar, vanilla, and salt in a medium bowl until soft peaks form, 90 seconds to 2 minutes. If you find your whipped cream was a beat a little further than you like, just add a tablespoon or two of additional cream to the mix and stir or gently whisk it in. Repeat as needed until whipped cream returns to the desired consistency. Add crème fraîche; whisk until medium-stiff peaks form, 30 seconds to 1 minute. Use immediately, or cover and refrigerate until ready to use.
7. Carefully remove and discard parchment paper; place cake on a serving plate. Dust with powdered sugar. Serve with. Store leftover cake in an airtight container at room temperature up to 2 days.