• Email
  • Pin It
 

One Bowl Amazing Chocolate Cake

 

Contributed by:

One Bowl Amazing Chocolate Cake
 

 

42 comments | Leave Comment

 
25 Ratings25 Ratings25 Ratings25 Ratings25 Ratings (25 Ratings)
Loading ... Loading ...
 
 
 

Recipe

One Bowl Amazing Chocolate Cake

For a glaze, place 1 cup chocolate chips and 1/2 cup soy milk or non-dairy frozen ready-to-whip liquid topping, thawed, in a small saucepan. Heat until melted and drizzle over cake.

Times

  • Prep Time : 7 min min
  • Ready Time : 7 min

Servings

8 servings

Ingredients

  • 2 cups flour
  • 1-1/2 cups sugar
  • 1 cup liquid non-dairy creamer or soy milk
  • 1/2 cup canola oil
  • 1/2 cup mayonnaise
  • 3 eggs
  • 1 (4-ounce) package Osem Instant Chocolate Pudding Mix
  • 2 teaspoons vanilla
  • 2/3 cup unsweetened cocoa powder
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon baking soda

Directions

Preparation

  1. Preheat oven to 350 degrees F. Lightly grease a Bundt pan with non-stick baking spray.
  2. In the bowl of an electric mixer, combine all ingredients. Mix at medium speed for 2 minutes.
  3. Pour into prepared Bundt pan.
  4. Bake at 350 degrees for 45 to 50 minutes, or until a skewer inserted in the center comes out clean. Let cool before serving.

Tips

Everyone has a go-to recipe for a one-bowl cake. Here’s mine. It’s a combination of three or four recipes and, yes, I think it’s the best. Or should I say amazing? The mayonnaise and pudding really moisten the cake, and you’ll alsoscore beauty points with presentation because, as I always say, anything baked in a Bundt pan will impress your guests. It’s like a self-decorated cake.

Contributed by: Quick & Kosher, JAMIE GELLER

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

42 Responses to One Bowl Amazing Chocolate Cake

  1. avatar says: Miriam

    I made this receipe numerous times, it’s a winner. My 11 year old son made it twice adding his own touch for example using real milk instead of the pareve kind. Second time he threw in some candied Ch. Chips once the cake was well into the baking

  2. avatar says: Mindy

    I have made this several times for company. It is sure hit! Looks just like the picture. Pretty & yummy!

  3. avatar says: naomi

    What kind of mayo should I use? Full fat or light? Any particular brand you reccomend?
    Thanks.

    • We used Homemade Mayo and left out the vinegar.

    • hi Naomi — I actually use full fat mayo — I never use it in anything but this recipe. It’s a funny ingredient but it works!

  4. avatar says: skayabs

    This recipe left out the cocoa powder. I made it and it came out very light. :(
    I checked with the one in the cookbook and it said 3/4 cup cocoa powder. Please add in!!!

  5. I just made this and it came out great, instead of the pudding mix I melted 8 oz oc semi sweet chocolate as I doubled the recipe, I also added soaked dried fruit to give it a extra kick of flavor and texture. I made 1 bunt and 1 2 layer round 8″ cake, and made a vegan buttercream frosting. It was delish !

  6. I’ve never heard of putting mayo in a cake. What’s the reason for the mayo?

    • avatar says: NSAW

      Mayo in cooking is usually for moisture and a bit of a tangy taste.

    • NSAW is right — it’s get a super moist texture

  7. avatar says: mybobba

    I am logged in but can not save this to my recipe box. WHY

  8. avatar says: Amy

    This is a great recipe – delicious, and so easy. After I made it for New Year’s a couple years ago, my husband told me never to make it again, because he ate the entire thing! Good thing I don’t always listen to him. YUM!

  9. avatar says: Sizzling

    recipe really looks like a hit! what can I use as sub instead of the mayo?

    • that’s the secret ingredient — hard to swap it out and still get an amazing cake — but you can try equal parts sour cream or soy sour cream

  10. avatar says: Nikki

    I just tried making this cake as it looks delicious, but it’s been baking for over an hour and the inside is still completely wet. The outside is already cracking. Doesn’t seem like it came out.

    • Hi Nikki — this recipe is super duper popular and gets TONS of positive reviews from people I meet everywhere! But that being said there have been a small handful of comments just like yours — and I can’t put my finger on what or why? Here is what I suggest — loosely cover the top with foil until a toothpick/cake tester comes out clean and or make as cupcakes — much easier to control the cooking time and level of doneness.

  11. avatar says: joy

    how would you modify the back time if you bake the cake in 8 or 9 inch round pans?

  12. avatar says: joy

    how would you modify bake time (not back time – sorry)

    • lol- I am the queen of typos no apologies start checking at around the 25 to 30 minute mark

  13. avatar says: fey

    Can I subtitute the non dairy creamer for soy milk?

    • yes for sure – I do it all the time — in fact I will amend the recipe to that effect

  14. avatar says: chana

    Can i use whole wheat flour for this cake

    • as with most recipes you can sub in WW flour but it will make it denser/heavier for sure.

  15. avatar says: Roberta

    What can I substitute for the pudding mix?

    • Hi Roberta – this recipe was specifically developed around pudding mix for the emulsifying agents, starch, and chocolate flavorings that are in it to create the flavor and the texture of the cake. You can start playing around with substituting powdered sugar plus more cocoa powder, vanilla and an extra egg yolk but I can’t give you exact measurements (or assurances) here as I haven’t tried it.

  16. How do I make the chocolate glaze that you show in the picture.

  17. avatar says: bklmom

    This looks fantastic & very easy!!

  18. avatar says: Rivka

    Can I use almond milk instead of soy milk?

  19. avatar says: jinjii

    Can I use plain Greek yogurt instead of mayo or sour cream?

    • I can’t say I have tried it but I love the idea!!! I think it should work. Please let us know!

  20. avatar says: Roberta

    Just made it. Really yum and easy.

    • YAY! it’s easy and rich but unfortunately that doesn’t keep me from having more than 1 slice :-) !

  21. avatar says: Sarbear88

    I’ve Been reading the comments…does it call for 3/4 cup of cocoa powder or 2/3? I want to make this and just want to get the measurements right.
    Thank you

  22. avatar says: rachelmom

    LOVE U JAMIE!!
    u are my martha (my ultimate inspiration!)

    question-will it taste as good if i make this cake on thurs for shabbat lunch or should i wait until fri?

    thank YOU!!!

    • REALLY? REALLY? REALLY????? THANK YOU LIKE CRAZY!!!! Yes no problem to make this thurs for shabbat lunch you just want to be sure it’s sealed in an airtight “container” I have one of those glass cake stands with a heavy glass cover. Or if you have a “Tupperware” style cake plate and cover that would work well. LOVE YOU TOO!

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in