Delia Smith’s All-In-One Chocolate Cake recipe is the beginning of a chocolate adventure you won’t soon forget. You won’t be able to stop thinking about this moist and delicious treat that is the result of a masterful blending of rich chocolate, silky smoothness, and wonderful tastes.
What Is All In One Chocolate Cake Delia Smith?
Delia Smith’s All-In-One Chocolate Cake recipe is a delightful creation that combines all the ingredients in a single mixing bowl. It features a harmonious blend of cocoa, flour, butter, sugar, and eggs, resulting in a moist, rich, and decadent chocolate cake that is both easy to make and utterly delicious.
All In One Chocolate Cake Delia Smith Ingredients
- 2 cups (400 grams) sugar
- 1 3/4 cups (227 grams) of all-purpose flour
- 3/4 cup (63 grams) unsweetened cocoa powder (natural, not Dutch-process)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine salt
- 2 large eggs, room temperature
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
How To Make All In One Chocolate Cake Delia Smith
- Turn on the oven to 350 degrees Fahrenheit. Prep two 9-inch cake pans by greasing and flouring them.
- In a sizable bowl, combine the dry ingredients (sugar, flour, cocoa powder, baking soda, baking powder, and salt).
- Mix in the milk, oil, eggs, and vanilla extract. Use a whisk or electric mixer on medium speed for about 2 minutes to combine everything.
- Stir in the hot water with caution. You can expect a runny batter.
- Spoon the batter into the prepared baking dishes.
- Bake until a toothpick inserted in the middle comes out clean, about 30 to 35 minutes.
- Wait about 10 minutes before removing the cakes from the pans. The baked goods are simply removed from the pans and cooled on a wire rack.
- Use which filling or icing strikes your fancy before assembling the cake.
Recipe Tips
- Before adding them to the batter, make sure the eggs have reached room temperature. Ingredients are more effectively blended and mixed as a result.
- To avoid lumps, sift the cocoa powder before adding it to the dry ingredients.
- Be careful not to splatter as you add the boiling water and stir it in.
- Once the wet and dry components are incorporated, you should not overmix the batter. Avoid a heavy consistency by mixing only until everything is combined.
- For less hassle when taking out baked goods, line the bottom of the cake pans with parchment paper circles.
- Keep the frosting from melting or slipping off by letting the cakes cool completely on a wire rack before icing or assembling.
What Goes Well With All In One Chocolate Cake?
The All-In-One Chocolate Cake goes well with a wide range of accompaniments. Take a bite and wash it down with a hot mug of milky coffee or a cold glass of Americano. In contrast, a fruit salad, a glass of orange juice, a cup of green tea, or velvety red wine would go beautifully with its opulence. Enjoy it with a glass of cold, fresh cow’s milk for a time-honored pairing.
How To Store Leftover All In One Chocolate Cake?
- In The Fridge: All-in-one chocolate cake can be kept in the refrigerator for up to a week. Put it in a jar or tightly wrap it in plastic to keep it sealed.
- In The Freezer: All In One Chocolate Cake can be frozen for 4 to 6 months. Slice the cake and wrap it in plastic wrap, or store the whole cake in an airtight container if you don’t plan on slicing it. The cake should be thawed in the fridge overnight or at room temperature for a few hours before serving.
FAQs
How can I prevent the All-In-One Chocolate cake from sticking to the pan?
To prevent the All-In-One Chocolate cake from sticking to the pan, thoroughly grease the pan with butter or cooking spray, and consider lining the bottom with parchment paper before pouring in the batter.
how long does it to bake All-In-One Chocolate Cake?
The baking time for the All-In-One Chocolate Cake typically ranges from 30 to 35 minutes, depending on the size of the cake pan and the specific oven temperature.
How do you keep All-In-One Chocolate Cake moist?
To keep the All-In-One Chocolate Cake moist, avoid overbaking it and ensure it is properly sealed when stored. Additionally, you can add ingredients like sour cream, yogurt, or applesauce to the batter for added moisture.
Can I use a different size of cake pan for the All-In-One Chocolate Cake?
Yes, you can use a different size of cake pan for the All-In-One Chocolate Cake. However, keep in mind that you may need to adjust the baking time and potentially alter the thickness and texture of the cake.
Can I frost the All-In-One Chocolate Cake?
Absolutely! You can frost an All-In-One Chocolate cake with your favorite frosting or ganache. Allow the cake to cool completely before applying the frosting.
All In One Chocolate Cake Delia Smith Nutrition Facts
Amount Per Serving
- Calories 424
- Total Fat 22g
- Saturated Fat 6.4g
- Trans Fat 1.4g
- Cholesterol 24mg
- Sodium 379mg
- Potassium 294.3mg
- Total Carbohydrates 58g
- Dietary Fiber 2.4g
- Sugars 44g
- Protein 3.8g
- Calcium 3%
- Iron 18%
More Delia Smith Recipes:
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All In One Chocolate Cake Delia Smith
Description
Delia Smith’s All-In-One Chocolate Cake recipe is the beginning of a chocolate adventure you won’t soon forget. You won’t be able to stop thinking about this moist and delicious treat that is the result of a masterful blending of rich chocolate, silky smoothness, and wonderful tastes.
Ingredients
Instructions
- Turn on the oven to 350 degrees Fahrenheit. Prep two 9-inch cake pans by greasing and flouring them.
- In a sizable bowl, combine the dry ingredients (sugar, flour, cocoa powder, baking soda, baking powder, and salt).
- Mix in the milk, oil, eggs, and vanilla extract. Use a whisk or electric mixer on medium speed for about 2 minutes to combine everything.
- Stir in the hot water with caution. You can expect a runny batter.
- Spoon the batter into the prepared baking dishes.
- Bake until a toothpick inserted in the middle comes out clean, about 30 to 35 minutes.
- Wait about 10 minutes before removing the cakes from the pans. The baked goods are simply removed from the pans and cooled on a wire rack.
- Use which filling or icing strikes your fancy before assembling the cake.
Notes
- Before adding them to the batter, make sure the eggs have reached room temperature. Ingredients are more effectively blended and mixed as a result.
- To avoid lumps, sift the cocoa powder before adding it to the dry ingredients.
- Be careful not to splatter as you add the boiling water and stir it in.
- Once the wet and dry components are incorporated, you should not overmix the batter. Avoid a heavy consistency by mixing only until everything is combined.
- For less hassle when taking out baked goods, line the bottom of the cake pans with parchment paper circles.
- Keep the frosting from melting or slipping off by letting the cakes cool completely on a wire rack before icing or assembling.