Chocolate Cake?
I need a cake that's simple to make and has little ingredients.
No cake mixes though. I will pick a best answer.
Public Comments
- Chocolate Cake
Batter:
2 cups (200 grams) sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (50 grams) unsifted cocoa powder
1/2 cup lukewarm water
1/2 cup buttermilk, room temperature
1/2 cup water
2 teaspoons vanilla
2 large eggs, room temperature
4 ounces (1 stick) unsalted butter, room temperature
1 cup (200 grams) granulated sugar
1 cup (200 grams) light brown sugar, packed
Adjust rack in lower third of oven. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans, and insert parchment paper or waxed paper to line the bottoms. Sift the flour, baking soda, and salt onto a sheet of waxed paper; set aside. Place the cocoa in a 1-quart mixing bowl. Add the 1/2 cup lukewarm water, and whisk to combine; set aside to cool. Pour the buttermilk, the 1/2 cup water, and the vanilla into a liquid cup measure. Crack the eggs into a small bowl, and whisk together to combine the yolks and whites.
Place the butter in the bowl of a heavy-duty mixer, preferably fitted with a flat beater. Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds. Reduce the speed to low, add the sugars in a steady stream. When all the sugar is added, stop the machine, and scrape the mixture clinging to the side of the bowl into the center. The mixture will appear sandy. Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 5 to 7 minutes. With the mixer still on medium speed, pour the eggs slowly at first. Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa mixture, resume at medium speed and mix just until incorporated.
Using a rubber spatula, stir in one-fourth of the flour mixture. Then one-third of the buttermilk mixture, stirring to blend together. Repeat this procedure, alternating dry and liquid. With each addition, scrape the sides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible.
Pour the batter into the pans and spread it level. Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan.
Place the cake pans on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans gently tapping them on the counter to see if the cake releases from sides.
GANACHE FILLING:
8 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream
Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.
ASSEMBLING THE DESSERT:
Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round. Spread with one-third of the ganache filling. Center a second layer on top of the first, and spread it with one-third of the ganache filling. Place another layer, cut side up, on top, and spread with remaining filling and turn he last layer upside down, and center it over the filling.
FROSTING AND CHOCOLATE GLAZE
1 cup heavy cream, whipped
10 ounces semisweet chocolate, finely chopped
1 cup heavy cream
Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer. Place in the freezer for 40 minutes only, (this is just enough time to chill the whipped cream frosting so it's firm to the touch, not soft.) While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny. Set aside to cool to body temperature.
Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan.) Pour almost all of the chocolate glaze over the center of the cake. Using a long, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to scoop up excess glaze to touch it to any bare spots on the sides of the cake to cover them. Place the cake on a serving plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges.
- Easy chocolate cake
Preparation Time 10 minutes
Cooking Time 80 minutes
Ingredients (serves 10)
Melted butter or margarine, for greasing
250g unsalted butter
200g dark chocolate, broken into pieces
110g (1/2 cup) caster sugar
100g (1/2 cup, firmly packed) brown sugar
250mls (1 cup) warm water
340g (21/4 cups) plain flour
1 tsp baking powder
2 eggs, lightly whisked
Chocolate icing (see note and related recipe), icing sugar or cocoa powder, to serve
Method
Preheat oven to 180°C. Grease a 22cm round cake pan with melted butter or margarine. Line base with non-stick baking paper. Combine unsalted butter, chocolate, sugars and water in a heat resistant bowl or in the top of a double saucepan and stir over a saucepan of simmering water until melted and well combined (see microwave tip). Remove from heat and stand until lukewarm. Sift together the flour and baking powder, and then gently mix into the chocolate mixture with a whisk until thoroughly combined. Whisk in the eggs. pour mixture into the prepared cake pan and bake in preheated oven for 1 1/4 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and stand in pan for 5 minutes before transferring to a wire rack to cool. Keep in an airtight container at room temperature for up to 4 days. Spread evenly with chocolate icing or dust with icing sugar or cocoa powder to serve.
Note: The chocolate fudge sauce can be used as an icing. Simply beat the cooled sauce with a whisk until thickened and spreadable.
Microwave tip: Combine butter, chocolate, sugars and water in a microwave-safe bowl. Cook uncovered for 3-4 minutes on Medium-High/650 watts/70%, stirring after 2 minutes. Allow to stand until lukewarm.
- Feathery Fudge Cake
2 c flour
1 1/4 t baking soda
1/2 t salt
2/3 c butter
1 3/4 c sugar
1 t vanilla
2 eggs
3 squares (ozs) baking chocolate
1 1/4 c cold water.
Combine dry ingredients.
Beat butter about 30 secs, Add sugan & vanilla and beat well. Add eggs 1 at a time beating 1 min after each egg.
Beat in melted, cooled chocolate.
Add alternately water & dry ingredients..
Pour into greased & floured pans.
Bake @ 350 30-35 mins.
I suggest not topping with chocolate frosting because this cake is VERY VERY chocolatey
- Simple Chocolate Sheet Cake
1/2001
Melting the chocolate and butter in the microwave is quick and neat, but it can also be done in a heatproof bowl set over a saucepan containing 2 inches of simmering water. We prefer Dutch-processed cocoa for the deeper chocolate flavor it gives the cake. The baked and cooled cake can simply be served with lightly sweetened whipped cream or topped with any frosting you like.
Makes one 9 by 13-inch cake
3/4 cup cocoa powder , preferably Dutch-processed
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/4 teaspoon table salt
8 ounces semisweet chocolate , chopped
12 tablespoons unsalted butter (1 1/2 sticks), plus extra for baking pan
4 large eggs
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 cup buttermilk
1/2 teaspoon baking soda
1. Adjust oven rack to middle position and heat oven to 325 degrees. Coat bottom and sides of 9 by 13-inch baking pan with 1 tablespoon butter.
2. Sift together cocoa, flour, and salt in medium bowl; set aside. Heat chocolate and butter in microwave-safe bowl covered with plastic wrap 2 minutes at 50 percent power; stir until smooth. (If not fully melted, heat 1 minute longer at 50 percent power.) Whisk together eggs, sugar, and vanilla in medium bowl.
3. Whisk chocolate into egg mixture until combined. Combine buttermilk and baking soda; whisk into chocolate mixture, then whisk in dry ingredients until batter is smooth and glossy. Pour batter into prepared pan; bake until firm in center when lightly pressed and toothpick inserted in center comes out clean, about 40 minutes. Cool on wire rack until room temperature, at least 1 hour; serve, or ice with frosting, if desired.
To Make Ahead
After the cake(s) has cooled, it can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day. Or, wrapped tightly in plastic wrap, then foil, the cake(s) can be frozen for up to 1 month. Defrost at room temperature before unwrapping and frosting.
- CHOCOLATE KAHLUA CAKE
1 chocolate cake mix (I use Pillsbury Plus)
1/2 c. vegetable oil
1 box instant chocolate pudding
4 eggs
3/4 c. strong instant coffee (made with 2 tsp. coffee with 1 c. water; cool before adding)
3/4 c. creme de cacao or Kahlua or coffee liqueur
1 c. sifted powdered sugar
2 tbsp. cooled coffee
4 tbsp. creme de cacao, Kahlua or coffee liqueur
Combine first 6 ingredients and beat for 4 minutes. Grease and flour a tube pan. Bake at 350 degrees for 45 minutes. Check for doneness with a toothpick which must come out clean. Cool.
Combine the following in a small bowl: 1 cup sifted powdered sugar, 2 tablespoons cooled coffee, 4 tablespoons creme de cacao, Kahlua or coffee liqueur; mix well.
Use a short skewer to poke holes in top of cake and let this mixture drip in. It is not a glaze. Dust with confectioners' sugar.
- Wacky cake is the easiest, fastest chocolate cake I know how to make. It doesn't call for eggs or milk, but the result is a nice dense chocolaty cake.
Wacky Cake
1 1/2 c. flour
1 c. sugar
3 tbsp. cocoa
1 tsp. baking soda
1/2 tsp salt
1 tsp. vanilla extract
1 tsp vinegar
5 tbsp. vegetable oil
1 c. cold water
Mix well the first 5 ingredients in an 8 x8 inch pan (sift if you want). Make 3 wells in the flour mixture, in the first put the vanilla extract, in the second put the vinegar, in the third put the oil. Pour the cup of cold water over it all and mix well, making sure there are no dry lumps in the corners. Bake at 350 degrees about 40 minutes, or until a toothpick inserted in the middle comes out clean. Don't over cook or the edges will be dry.
Serve with your favorite frosting, or simply with whipped cream. We often ate this without any frosting, just a tall glass of milk, when I was a kid. This recipe can be doubled for a 9 x 13 inch pan.
- No Egg Wonder Cake
INGREDIENTS:
1 3/4 cup sifted cake flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
1 1/2 teaspoons vanilla extract
1 tablespoon vinegar
1 cup cold water
PREPARATION:
Sift dry ingredients together into a mixing bowl. Add remaining ingredients and beat until almost smooth. Pour into a greased and floured 9-inch square baking pan. Bake at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost cake or serve with whipped topping.
The best thing about the cake is the fact that you can make it when you have practically nothing fab in the house to bake with...you don't even need eggs!
I make this cake and it is super quick, especially when you get a call saying that unexpected company is less than an hour away...the cake is just coming out of the oven when the guests arrive, serve with some powdered sugar on top to make it pretty enough for everyday or serve with with the whipping cream for a more deluxe treat...coffee and tea or a large glass of milk, just fabulous!
- Here's a simple easy chocolate 6 minute. cake that you make IN THE MICROWAVE!!!!
1/4 cup baking cocoa powder
2/3 cup hot water, divided in two
3/4 cup plus 2 tablespoons all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 tsp salt
1/4 cup + 2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 egg
Grease a round microwave-safe dish; line bottom with plastic wrap. In a small bowl, combine cocoa and 1/3 cup water. Microwave on HIGH for 40-50 seconds or until slightly thickened. In a medium bowl, combine flour, sugar, baking soda and powder, and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture. Beat until batter is smooth and well blended. Pour batter into prepared pan. Microwave on HIGH 5 to 6 minutes* without turning until cake beings to pull away from sides. (Some moist spots may remain but will disappear on standing.) Let stand for 5 minutes; invert into cake tray. Peel off plastic wrap; let cool. Frost if desired.
*Time is for 600-700 watt microwave oven
VERY VERY EASY!!!!!!!
Powered by Yahoo! Answers