ONE-BOWL CHOCOLATE CAKE BATTER

One-Bowl Chocolate Cake Batter image

Provided by Food Network Kitchen

Categories dessert

Yield 1 layer cake, 1 sheet cake or 30 cupcakes

Number Of Ingredients 13

2 cups all-purpose flour
1 3/4 cups granulated sugar
1/4 cup packed light brown sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1 cup whole milk
1/2 cup vegetable oil
1 tablespoon distilled white vinegar
2 teaspoons pure vanilla extract
1/4 cup hot tap water

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.