EASY CHOCOLATE CAKE
Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 16
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
- In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
- Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
- For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
- Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
- On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
- To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
- Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
- Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.
Nutrition Facts : Calories 523 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 47 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
EMERGENCY CHOCOLATE CAKE
Steps:
- Adjust an oven rack to the middle position and heat the oven to 350 egrees. Lightly coat an 8-inch square cake pan with vegetable oil spray. Whisk the flour, sugar, cocoa, and baking soda together in a large bowl. In a separate bowl, whisk the mayonnaise, water, and vanilla together. Stir the mayonnaise mixture into the flour mixture until combined. Scrape the batter into the prepared pan and smooth the top. Bake until a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, 35 to 40 minutes. Let the cake cool in the pan on a wire rack, 1 to hours. Cut into squares and serve straight from the pan or turn the cake out onto a serving latter and dust with confectioners' sugar (if desired).
EMERGENCY CAKE
Steps:
- Preheat oven to 350 degrees F.
- Cake: In a mixer with a whip attachment, mix the dry ingredients together. Add the softened butter, lukewarm milk, beaten egg, and vanilla and mix well for 2 to 3 minutes. Pour into a parchment lined 8 by 8-inch cake pan. Bake at 350 degrees F for 25 to 35 minutes.
- Broiled Icing: In a mixer with a paddle attachment, mix all the ingredients together. When the cake is done, take it out of the oven and, while it's warm, spread the icing on the cake to cover the top. Place it under the broiler until it bubbles all over and starts to brown. Cool then cut into squares and serve.
EMERGENCY CHOCOLATE CAKE
Make and share this Emergency Chocolate Cake recipe from Food.com.
Provided by ellie3763
Categories Dessert
Time 2m
Yield 1 chocolate fix, 1 serving(s)
Number Of Ingredients 8
Steps:
- Put it all in a small microwave-safe dish/mug.
- Microwave for 60 seconds.
- Turn out onto a plate. Devour.
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