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You've found the home of my fabulous hand-sewn retro Barbie fashions and delectable recipes from my cookbooks, Chocolate Crimes and Five Step to Chocolate Rehab.

Monday, January 28, 2013

Crazy Chocolate Cake

I have had this recipe since my children were babies.  They grew up making this. It is kid friendly and fun to bake and eat. it contains no milk or eggs, so it can be a good go to dessert when the larder is low.

Combine :

1½ cups flour
1 cup granulated sugar
3 tablespoons cocoa
¼ teaspoon salt
1 teaspoon soda

Pour into an 8x8 inch pan. Make three holes in the batter.  Add one of the following to each hole:

5 tablespoons butter, melted
1 tablespoon vinegar
1 teaspoon vanilla extract


1 cup cold water

over the top and mix thoroughly. Bake at 350° for 25-30 minutes.

You may glaze the cake with 1 cup of confectioners’ sugar, ¼ teaspoon of peppermint extract and about 1 tablespoon milk to make a smooth glaze. Pour over hot cake.

Sunday, I baked a larger version of this cake and tried it with vegetable oil instead of butter.  It was still delicious. Then I took it up a notch and added a rich chocolate frosting.

very crazy cake

In a 5-quart bowl add:
2 cups granulated sugar
3 cups flour
1/2 cup cocoa powder
1 tablespoon mocha powder
2 teaspoons baking soda
1 teaspoon Kosher salt
Stir to combine.
1 cup hot water
3/4 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon vanilla extract

Mix this until smooth.  Use a whisk if necessary.  The batter will appear bubbly.  
Pour into 4 greased 2x6-inch pans.  It will take about three (1/3 cup size) cookie scoops of batter for each pan, or about one liquid cup.
Bake at 350 degrees for 25 minutes.  Cool on racks for 10 minutes.  Run knife around edges and invert unto cooling rack.  Turn upright and allow to cool.

shiny chocolate frosting

In a 2-quart saucepan, melt:
1/2 cup (one stick) butter
1 1/2 cups granulated sugar
1 tablespoon mocha powder
Sift in:  ( I hardy ever sift, but this really helps with the lumps.)
1 1/4 cups cocoa powder
This mixture will be very stiff.
1 1/4 cups whipping cream
1/4 cup sour cream
Heat this over low heat (4 on my scale of 10) and keep stirring until it is smooth.  You want to cook until just hot to the touch.  This took me about 5 minutes.  Remove from heat and stir in:
1 tablespoon vanilla extract.  
Transfer to a clean bowl and allow to cool for several hours, stirring occasionally.  If you get in a hurry, you can chill this at ten minute intervals, stirring after each, until icing starts to firm.  Remove from refrigerator and thoroughly mix.  Spread on sides and top of cooled cake.  You will love how easy it is to spread and the shiny, glossy finish. I topped each little cake with chocolate pearls.

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