One Bowl Amazing Chocolate Cake
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One Bowl Amazing Chocolate Cake
For a glaze, place 1 cup chocolate chips and 1/2 cup 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
- Preheat oven to 350 degrees F. Lightly grease a Bundt pan with non-stick baking spray.
- In the bowl of an electric mixer, combine all ingredients. Mix at medium speed for 2 minutes.
- Pour into prepared Bundt pan.
- 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
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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
I have made this several times for company. It is sure hit! Looks just like the picture. Pretty & yummy!
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!
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!!!
Sorry about that -it’s been added in.
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 !
whoa baby — sounds divine
I’ve never heard of putting mayo in a cake. What’s the reason for the mayo?
Mayo in cooking is usually for moisture and a bit of a tangy taste.
NSAW is right — it’s get a super moist texture
I am logged in but can not save this to my recipe box. WHY
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!
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
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.
how would you modify the back time if you bake the cake in 8 or 9 inch round pans?
how would you modify bake time (not back time – sorry)
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
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.