One Bowl Chocolate Cake

By Valerie's Kitchen

Ingredients

2 cups all-purpose flour
2 cups sugar
¾ cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons pure vanilla extract
1 cup very hot (boiling) water (or hot brewed coffee)
½ cup butter
4 tablespoons unsweetened cocoa powder
6 tablespoons buttermilk
1 teaspoon pure vanilla extract
16 ounces powdered sugar (or up to 4 cups, as needed to reach desired consistency)
½ cup finely chopped pecans or walnuts (optional)

Prep Time5mins
Cook Time40mins
Servings15

Instructions

For the Cake

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with nonstick cooking spray.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using an electric hand or stand mixer, beat in eggs, buttermilk, oil, and vanilla. Add hot water and mix until combined. Batter will be quite thin.

Pour the batter into the prepared baking dish. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in the pan before frosting.

For the Icing

Melt butter in a large saucepan over MEDIUM heat. Whisk in the cocoa powder, buttermilk and vanilla. Turn the heat to LOW and whisk in the powdered sugar, using as much as you need until you've reached the desired consistency. It should be thick but pourable. Continue whisking vigorously until smooth. Stir in chopped nuts, if using, or reserve them to use as a garnish on top.

Immediately pour the icing over the cake and use an offset spatula or butter knife to spread it out evenly over the surface. Garnish with nuts, if desired. Allow to set for a few minutes before slicing and serving the cake.