Name: Maple Chocolate Cake
Yield: Makes two 9-inch cake layers, one 9 x 13-inch sheet cake, or about 1 1/2 dozen cupcakes
Ingredients: 1 1/2 cups (6 3/4 ounces/192 grams) unbleached all-purpose flour, spooned and leveled; 3/4 cup (2 1/2 ounces/72 grams) unsweetened natural cocoa powder; 1 1/2 teaspoons baking soda; 3/4 teaspoon baking powder; 3/4 teaspoon fine sea salt; 1 cup (11 7/8 ounces/336 grams) pure maple syrup (dark or very dark preferred)*; 1 cup (8 1/2 ounces/242 grams) 2% Greek yogurt; 2 large eggs; 1/4 cup (2 ounces/57 grams) grapeseed, or canola oil; 1 teaspoon pure vanilla extract

The one-bowl chocolate cake is a busy baker's workhorse, and a concept that's been riffed on in countless ways by just about every cookbook, food magazine, and professional domestic goddess over the past few decades. And for good reason-who doesn't love being minutes away from homemade chocolate cake, no complicated machinery required? My version is naturally sweetened with maple syrup, which also makes it unbeatably moist.

Cooks' Note

I like honey here, too. It creates a noticeably different flavor profile when combined with cocoa, which makes this recipe great for mixing and matching with a variety of frostings and toppings.

Recipe notes

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