Yield: 12 servings

Single-Layer Chocolate Cake with Edible Flowers

This Single-Layer Chocolate Cake with Edible Flowers is a pretty and simple chocolate cake that can be whipped up when you have the need or craving for chocolate cake. No need for the frosting for this elegant cake as it is decorated with confectioner’s sugar and edible flowers.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 cup unbleached, all-purpose flour
  • 1 cup organic granulated cane sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup whole organic milk
  • ⅓ cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • One 8-inch doily, (to use with confectioner’s sugar to get a pattern on the top of the cake)
  • 1 tablespoon of confectioner’s sugar, plus more, if needed
  • edible flowers, preferably organic (I used pansies from my garden), washed and dry

Instructions

  1. Preheat your oven to 350 degrees.
  2. Grease and lightly flour a 9 x 2 inch round cake pan.
  3. Using a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt, making sure the dry ingredients are well blended. Add the milk, canola oil, and pure vanilla extract. Beat until just combined. Add the large egg and beat for a couple of minutes more, then spread the batter into the prepared pan.
  4. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes, then remove the cake from the pan. Allow cooling before applying the confectioner's sugar over the doily in the desired pattern.
  5. Decorate with clean edible flowers.
  6. **Place 8-inch doily over the top of the cake. Put a tablespoon or so of confectioners sugar in a tea strainer. Gently tap the tea strainer over the doily cutouts. Remove doily.
  7. **I cut off the rounded top with a bread knife, turned the cake over, and applied the confectioner's sugar to the "bottom" of the cake, giving a more uniform appearance and flatter surface for the doily design.

Notes

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 186Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 17mgSodium: 121mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 3g

Please note that the Calculated Nutrition is an estimate at best.

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