One Bowl Chocolate Cake: Butter and Oil Free: Moist Chocolate Cake: Celebrating 3rd Blog Anniversary

Happy news, Merry Tummy turned 3 years old,

    every day a new recipe and story will be told.

Passion for cooking and photography is what you see here,

    all I have is happiness in this blogosphere.

A journey of curries, cookies and cakes,

    and the tale of snacks and tea time breaks.

Friends, readers and family-all those who loved my space

    I promise to improve every day, just stay at my place.

I wrote this poem (sort of) as my little blog turned 3 years old. Thanks everyone for all your support. ‘'To succeed you have to believe in something with such a passion that it becomes a reality''. This is just the beginning I am sure the best is yet to come. To celebrate this occasion I planned a chocolate cake. A cake that is moist and soft, a cake that is healthy, and a cake that can be made in one bowl. This is by far the moistest cake I ever had and its oil and butter free too- bonus.

One Bowl Chocolate Cake which is butter and oil free. For frosting too I used chocolate and milk, no butter or cream. Trust me this cake was sooooo scrumptious that you must make it NOW. No mess, no extra bowls and fewer calories. How happiness and celebration can take place without chocolate indulgence. Never, right?

Looking for more chocolate recipes? Check these out:
Chocolate Mousse Cake

Chocolate Ladoos

Chocolate Gulab Jamun

Chocolate Almond Fudge

I used my Home Basics Fluted Cake Pan to bake this and just poured chocolate ganache on the top. You can ofcourse decorate it nicely and neatly. See these 5 frosting/icings recipes that would go very well with this cake. So here is how to make this.

Ingredients:

1 cup sugar

3/4 cup all purpose flour/maida

6 tablespoons unsweetened cocoa powder

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 egg

1/2 cup milk

1 tablespoon vanilla essence

1/2 cup boiling water

Method:

Grease the cake pan with some oil or butter. Dust with all purpose flour and keep aside.

Preheat the oven at 175 C.

In a large mixing bowl beat sugar and egg. Beat sugar starts melting and egg becomes frothy.

Sieve in the bowl all purpose flour, cocoa powder, salt, baking powder and baking soda. Add half the milk and mix for 20 seconds.

Add vanilla essence and remaining milk. Mix the batter till there are no lumps.

Finally add the boiling water. Mix for 1 minute.

Pour the batter in the pan. Bake for 40 minutes or till the knife inserted in centre of the cake comes out clean.

Let it cool on the wire rack for 10 minutes. Remove the baking pan cut and serve.

Notes:

Make sure all the ingredients are at room temperature.

Water will make the batter very runny, but do not panic it is supposed to be like that.

Chocolate Ganache recipe is here.

Use a good quality unsweetened cocoa powder. I recommend Hershey's Unsweetened Cocoa.

You can use brown, white or castor sugar.