All-in-the-Pan Chewy Chocolate cake with Chocolate Butter icing

Another day, another cake but from the same cookbook: In the Sweet Kitchen by Reagan Daley .

Last week, we were invited to a “Thanksgiving dinner in February” at Carolyn’s house. She provided the turkey (21 lbs!), mashed potatoes, mashed turnips, stuffing and gravy and all I needed to bring was dessert.

Given that there was a mixed crowd of people — all ages, all tastes — I chose a traditional chocolate cake that could feed a crowd. As the name suggestes, the cake is mixed and baked in the same pan (though you do use an extra bowl…) making it quite simple to pull together. You don’t have to frost it with the icing, but you’d be missing out.

The cake is very moist, though it could have a deeper flavor. Although Daley says not to “add anything silly to this cake, like liquers or other flavorings” adding some espresso powder would give it a nice punch.

The frosting is simply delicious. Imagine the flavor of fudge in a frosting. Yum!

All-in-the-Pan Chewy Chocolate cake with Chocolate Butter icing

3 cups AP flour
2 c. sugar
½ c. natural unsweetened cocoa
2 tsp baking soda
1 tsp salt
¾ cup vegetable oil
2 Tbsp white vinegar
2 tsp pure vanilla extract
2 cups cool water

½ c. unsalted butter, at room temperature
4 cups confectioners’ sugar
4 to 6 Tbsp milk or water
3 TBSP natural unsweetened cocoa
2 tsp. vanilla extract

Preheat oven to 350- degrees F. Sift flour into an ungreased, unfloured 13×9 baking pan.

In a small bowl, whisk together the sugar, cocoa, baking soda and salt. Add this mixture to the flour in the pan and stir well with a fort of small whisk to blend the ingredients.

With the back of a teaspoon, make three indentations or wells in the dry mixture: one large, one medium-sized, and one small. In the large well, our the vegetable oil. In the medium well, add the vinegar. In the small well, add the vanilla extract, and then pour the water over everything. With a for, stir the mixture until well blended, making sure you reach into the corners and sides to catch any dry pockets. Do not beat this batter, but just mix enough until most of the lumps are smoothed out, and there are no little patches of overly thick or thin batter. A few lumps are fine.

Bake the cake for 35 to 40 minutes, or until a wooden skewer inserted in the center comes out clean & the top feels springy when lightly touched. Transfer the pan to a wire rack and cool the cake completely before frosting.

In a medium bowl, cream together the butter and 2 cups of the confectioners’ sugar until butter is well distributed. The mixture will be very dry and powdery. Stir in 2 Tbsp. of milk or water, then sift the cocoa powder over the mixture and cream to blend. Mix in the vanilla then add the rest of the sugar. Add as much of the remaining liquid as needed to make a thick and creamy frosting.

Categories: Cakes, Chocolate, desserts, Frosting, Grade Range: A- to A+


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