This past week, a few people have told me this is their go-to chocolate cake recipe – a simple batter you blend together in a blender, pour into a pan, and then toss the blender into the dishwasher. So easy! It occurred to me that it would be perfect for the busy holidays – who doesn’t love chocolate cake?
To dress it up a little, try adding some grated orange zest to the batter. It’s easy to dust with snowy icing sugar, or make a quick chocolate-mint ganache. If you like, sprinkle bashed candy canes over top!
Blender Chocolate Cake
To make a drizzleable ganache, warm about 1 cup of cream until steaming; remove from the heat and add 1 cup chopped chocolate or chocolate chips and 1 tsp. peppermint extract (if you like). Let sit for a minute, then whisk until smooth. Pour over the chocolate cake! If you like, sprinkle with crushed candy canes.
1 1/2 cups sugar
1 cup milk
1/2 cup canola or other mild vegetable oil
2 large eggs
1 tsp. vanilla
2 cups all-purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup very hot water or coffee
Preheat the oven to 350F and spray a bundt pan really well with nonstick spray.
Put the sugar, milk, oil, eggs and vanilla into a blender and pulse until well-blended and smooth. Add the flour, cocoa, baking powder, baking soda and salt. Pour the hot water or coffee overtop (it will start to bubble as it hits the baking powder and soda) and pulse, scraping down the sides of the blender once or twice, until smooth.
Pour into the prepared pan and bake for 1 hour, or until cracked on top and springy to the touch. Let cool for about 10 minutes before turning out onto a wire rack to cool. Serves 12.