1录 hours 20 min prep
INGREDIENTS
3 large eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
3/4 cup hot cocoa, prepared
1 tablespoon butter
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 325掳F.
In a large bowl, beat together the eggs and sugar until very thick; the batter should fall from the beaters in a thick ribbon. Beat in the vanilla.
While you鈥檙e beating the eggs and sugar, heat the hot chocolate and butter in a small saucepan to just simmering. Add the hot chocolate mixture to the egg mixture in a slow, steady stream as you continue beating.
In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients, stirring until they鈥檙e just combined.
Pour the batter into a lightly greased 9 inch cake round. Bake for 50 minutes, or until the cake is a deep golden brown and starting to pull away from the sides of the pan. Remove the cake from the oven and cool it in the pan for 10-15 minutes. Run a knife around the sides of the pan.Recipe for a plain chocolate cake please?
Best-Ever Chocolate Cake
12 to 16 servings
Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
3/4 cup butter, softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Chocolate-Sour Cream Frosting (see recipe below)
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.
Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.
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Chocolate Cake
Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
3/4 cup butter
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder; and salt; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.
3. Alternately add flour mixture and milk to butter mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter into the prepared pan(s).
4. Bake for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Peel off waxed paper. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.
5. Makes 12 to 16 servings
6. Devil's Food Cake: Prepare as above, except omit baking powder and increase baking soda to 1-1/4 teaspoons.Recipe for a plain chocolate cake please?
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.
Chocolate cake
http://www.chocolate-playground.com/choc鈥?/a>
Have fun
Ayelet
Cake : Chocolate. (Diabetic)
120 g Margarine.
2 t artificial sweetener.
1 C Wholemeal flour.
1 C White flour.
2 t Baking powder.
3 T Cocoa.
陆 t Baking Soda.
2 Eggs.
125g Unsweetened Natural Yoghurt.
戮 C Reduced fat milk.
Whip together the margarine and sweetener. Sift the dry ingredients together. Lightly beat the eggs with the yoghurt and milk.
Combine all ingredients together. Pour into a lined cake tin and cook for 30-40 minutes at 180C.
Cut into 16 pieces.
Per piece
Energy: 442kj/105cal
Fat: Low
Carbohydrate: 12g
Fibre: Moderate
(Diabetes NZ)
Crazy Cake
We call this recipe Chocolate Crazy Cake. It's super easy, yummy, and very moist; and for the frosting you can go with store bought or make the glaze.
If you bake it as a cake, you have to serve it from the pan you bake in. It won't flip out to put on a platter. The last few times I've made it, I made it as cupcakes. Nicer to present and serve and kind of fun.
Cake:
1 1/2 c flour
1 c sugar
3T cocoa
1 t salt
1 t baking soda
1 T vinegar
6 T vegetable oil
1 t vanilla
1 c cold water
Preheat oven to 350.
Combine all dry ingredients in a bowl. (You can do it directly in the cake pan but I find it's messy to stir). Add wet ingredients and mix to combine.
For cake, put in an UNGREASED pan. (I use 9x13) For cupcakes, fill liners 3/4. Bake about 25 minutes or until toothpick test is clean. For cupcakes test them after 15 minutes.
Let cool completely before icing. Use any frosting you like, the original glaze recipe follows. For a 9x13 cake I double the recipe.
Icing:
1 1/2 c powdered sugar
2 T cocoa
1/4 t salt
2 T butter
2 T hot strong coffee
Put butter in bowl first and pour coffee over to help it melt. Combine all ingredients and whisk together. Then spread on cake.
No hot chocolate mix, you need cocoa (pure).
This is so moist and chocolatey and so easy.
Crazy Cake
1 1/2 cups flour
1 cup sugar
3 Tbsp. unsweetened cocoa powder
1 tsp bkg. soda
1/2 tsp salt
3 Tbsp. oil
1 Tbsp vinegar
1 tsp vanilla
1 cup water
Preheat oven to 350.
Sift flour, cocoa, bkg. soda and salt into an ungreased 8x8 pan. Make 3 depressions in the dry ingred. Pour oil into one, vinegar into one and vanilla into the other. Pour water over all and mix thoroughly with a fork.
Bake 30 min.
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