How would you make a simple chocolate cake?!
How would you make a simple chocolate cake?
the one that is like a banana cake type. not sponge cake.
please give ingredients and steps how to make?
should be sufficent for 5-6 people.
1 month ago
dont have an oven, so ill be making it in the OTG..it does work
Answers:
1 month ago
dont have an oven, so ill be making it in the OTG..it does work
Simple Chocolate Cake
* 4 (1 oz.) squares unsweetened chocolate
* 1/2 cup butter
* 1 cup water
* 2 cups flour
* 2 cups sugar
* pinch of salt
* 1/2 cup buttermilk
* 1-1/4 tsp. baking soda
* 2 eggs, beaten
* 1 tsp. vanilla
* 2 (1 oz.) squares unsweetened chocolate
* 1/4 cup butter
* 1/2 cup milk
* 4 cups powdered sugar
* 2 tsp. vanilla
PREPARATION:
Preheat oven to 350 degrees. In a large saucepan, melt 4 squares chocolate and 1/2 cup butter in the hot water and bring to a boil. Remove from heat and add flour, sugar and salt. Mix well with a wire whisk or eggbeater.Then stir in buttermilk, baking soda, eggs and vanilla and beat until smooth. Pour into 13x9" pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip.
While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable. W
hen the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool. 16 servings
Source(s):
http://busycooks.about.com/od/cakerecipe...
Dunno but when you do make it- call me.
Chocolate Skillet Cake
2 1/4 cups plain flour 9 tablespoons oil
4 1/2 tablespoons cocoa 3 tablespoons vinegar
1 1/2 teas. baking soda 1 1/2 teas. vanilla
1 1/2 teas. salt 1 1/2 cup cold water
1 1/2 cups sugar
Put flour into ungreased iron skillet, mix in the cocoa-baking soda-salt and sugar. Make 3 holes into the dry ingredients, in first hole add oil, in second hole add vinegar, in third hole add vanilla. Pour cold water over all. Stir well. Bake for 30 minutes at 350 degrees. Frost while still warm.
Chocolate Icing
1 1/2 cups powdered sugar 2 tablespoons cocoa powder
3 tablespoons butter 2 tablespoons hot coffee
dash of salt
Mix well and spread over warm cake.
This is a basic white cake recipe, you can pretty much flavor this to suit your liking:
Ingredients
1 cups sugar
1/4 teaspoons salt
1/4 cup shortening
1 large egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 tablespoons baking powder
3/4 cups milk
Directions
Preheat the oven to 375 degrees. Grease and dust with flour a single 9-inch round cake pan for a single layer cake.
Dust two if you are doubling the recipe for a layer cake.
1. Cream the sugar, salt, and shortening together. Add the egg and beat until light and fluffy. Add the vanilla.
2. In another bowl, mix the flour and baking powder together.
3. Add about one-third of the dry ingredients to the creamed mixture and mix briefly. Add about one-third of the milk and mix. Continue twice more with the remaining flour and milk. Do not over mix. Scrape the batter into the pan.
4. Bake for 25 to 30 minutes or until the cake tests done with a toothpick.
5. Let the cake rest in the pan for about five minutes and then remove it to a wire rack to continue cooling.
To make it chocolate, use 2 or 3 tablespoons of cocoa powder.
Go to the store and get a box of chocolate cake.
Deluxe 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.
Check out http://useinfo-cakes.blogspot.com/...
It has recipes for quite a few tasty cakes that can be prepared easily from home ..
There are a few different recipes on the site http://www.chocolatebake.com ..... but I have no idea how they would work OTG