2ouncesunsweetened chocolate or good quality dark chocolate
¼cupwater
½cupmilk (2% or whole milk)
¾cupgranulated sugar
1largeegg (room temperature)
1¼cupcake/pastry flour
½teaspoonsalt
½teaspoonbaking soda
1teaspoon vanilla
1cupchocolate chips (I used mini semi sweet chips)
⅓cupcoarsely chopped walnuts (or hazelnuts or pecans)
Instructions
Pre-heat oven to 350F / 180C. Lightly spray an 8 inch round or square cake pan.
In the cake pan add the oil and chocolate, heat in the oven for 2-3 minutes.
Carefully remove the hot pan from the oven and add the sugar, water, milk, egg, flour, salt, baking soda and vanilla. Beat together with a fork or small whisk for approximately 2 minutes or until combined well.
Spread the batter evenly in the pan. Sprinkle the chocolate chips on top and then the nuts. Bake for approximately 40-45 minutes or until a toothpick comes out clean or with a few crumbs attached, after 30 minutes tent the cake with foil so it doesn't brown too much on top. Cool in the pan, then serve. Enjoy!
Notes
To make homemade cake/pastry flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.Store the one pan chocolate cake covered in an airtight container at room temperature for up to 2-3 days or in the fridge for up to a week. Bring to room temperature before serving.You can also freeze the cake whole or in slices. Cool completely then wrap in plastic wrap then foil to prevent freezer burn. Store in a freezer safe container for up to 3 months. To thaw, remove from the freezer and place in the refrigerator still wrapped until completely thawed for about 24 hours.