One-Bowl Chocolate Cake

Ingredients

2 1/2 cups ultragrain flour
1 1/4 cups cocoa powder
2 1/2 cups granulated sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
2 eggs plus one yolk (large)
1 1/4 cups milk
2/3 cups oil (vegetable or canola)
1 1/4 teaspoons vanilla extract
1 1/4 cups warm water

Directions

Sift together dry ingredients into the bowl of a large mixer. Add wet ingredients. Using a paddle attachment, beat on low speed until smooth and combined, about 3 minutes. Scrape down the sides of the bowl as needed.

For cupcakes:
Divide batter among muffin cups only filling about two-thirds full. Bake until cake tester inserted comes out clean, about 20-25 minutes. Transfer to wire rack and cool slightly. Remove cupcakes from pan and cool completely on wire rack.

For cakes:
Coat bottoms of 8-9" extra-deep (2-3") rounds, with nonstick spray. Line bottoms with parchment paper. Divide batter between two rounds and bake for about 45 minutes, until cake tester inserted comes out clean. Cool 30 minutes before inverting and removing cake from pans.

Recipe adapted from Martha Stewart’s Baking Handbook

Recipe and photographs from Mayhem in the Kitchen!
https://mayheminthekitchen.com/double-birthday-pt-1-one-bowl-chocolate-cake/