One-Bowl Milk Chocolate Cake With Chocolate-Caramel Frosting - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Rhoda Boone
Real milk chocolate—not just cocoa powder—gives this cake its rich, chocolatey flavor. With a foolproof, one-bowl preparation, effortless frosting, and portability, this cake is sure to be your new go-to for special occasions and ba
Ingredients
- 1 cup (2 sticks) unsalted butter, plus more for pan
- 1/2 cup plus 2 tablespoons unsweetened cocoa powder, divided
- 6 ounces high-quality milk chocolate, chopped
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups sugar
- 1 1/4 cups buttermilk
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350 °F. Butter a 13x9" pan and dust with 2 Tbsp. cocoa powder, tapping out excess.
- Melt remaining 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining 1/2 cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly.
- Whisk eggs and vanilla in a large bowl. Add sugar and whisk until smooth, lightened in color, and slightly aerated, about 2 minutes. Stream in buttermilk while whisking, then stream in chocolate mixture while whisking until smooth.
- Sift flour, baking powder, baking soda, and salt into chocolate mixture. Whisk until batter is mostly smooth (there will be a few small lumps). Transfer to prepared pan.
- Bake cake until a tester inserted into the center comes out clean, 35 –40 minutes. Transfer pan to a wire rack and let cake cool completely.
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