I realize that my “Quick & Easy” chocolate cake is the most popular and I often make it when I need cake fast. Some days, we just need cake fast! But sweet potato chocolate cake is still my favorite. It starts with a whole sweet potato, which I cook and mash with a fork. I used to boil it but now I chop and steam the sweet potato. This way it retains more vitamins and I like that this is a dessert with some nutrition. And because sweet potatoes are so sweet, this recipe uses less sugar.
This chocolate cake always turns out moist and delicious. I frost most of my cakes right in the pan, only on the top. If you want to try my favorite recipe for sweet potato chocolate cake and get a little vitamin A in each slice, click here.
I love this chocolate cake! Today I made baked ziti for dinner, along with a beautiful salad with two kinds of lettuce, orange pepper, cucumber, garbanzo beans, fresh peas, and red endive tossed with my Greek Salad Dressing. Before starting dinner, I had such a craving for chocolate cake and needed one I could make quickly because it was dessert for today’s dinner so I made my Easy One Bowl Chocolate Cake.
If you haven’t tried it yet, it is really fast and easy to make, uses no eggs, no mixer, and it’s super moist and delicious. You only need one bowl and it’s probably less work than using a mix. I promise you if you try this cake, you will never buy a mix again. I made it and it cooled down just in time to frost after dinner. Whenever I have a piece of this cake I never feel weighed down and always feel like I could have seconds but I don’t. It keeps really well so we will have dessert for days. At the end if there’s only one slice left, I always suggest that we arm wrestle for it!
If you want to make the best and easiest one bowl chocolate cake click here for the recipe. – Jenny Jones
Looking for an easy chocolate cake from scratch? This is it. Oh… and looking for a healthier chocolate cake recipe? This is it too. It’s not a fancy cake but it’s really moist and rich tasting even thought it’s made without eggs or butter. I make it with extra-light olive oil but my frosting does have two tablespoons of butter. If you use my frosting, that means each slice would have 3/4 teaspoon of butter. I can manage that. But you can also skip the frosting, make it a vegan chocolate cake, and just dust it with some powdered sugar.
For baking with chocolate I always use Dutch-processed cocoa for a beautiful dark color and it’s also less bitter than the regular one. It can be hard to find but World Market carries my brand (Droste), which I used in this recipe. This is the perfect cake to make last minute since there is no butter to soften and no eggs to warm up to room temperature. I often put it together before dinner and by the time we eat, the cake is cooled and then I whip up some frosting and… we have dessert.
This easy chocolate cake from scratch is perfect for Sunday family dinner… everyone does have a Sunday family dinner, don’t they? For the frosted version, click here for the recipe. For my chocolate cake with no butter recipe, click here. – Jenny Jones