Wednesday, September 9, 2009
Six Minute Chocolate Cake
Have I ever posted this 6-Minute Chocolate Cake Recipe? Because I feel like I should have, given the fact that this is the go-to chocolate cake in our household. Zosia requested chocolate cake for her birthday, so Ben made this for her (pictured above), and I just made another one today for my big sister/ dads' birthdays. So easy (it really does take 6 minutes to prepare! Not bake... unfortunately), only uses one bowl, and vegan, as long as you use the vegan glaze option.
1 1/2 cups unbleached white flour
1/3 cup unsweetened cocoa powder
1 t baking soda
1/2 t salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or brewed coffee (cold water for us these days, since there are kiddos partaking)
2 t vanilla extract
2 T vinegar
1/2 lb (8 oz) bittersweet chocolate
3/4 cup hot water, milk, or half-and-half
1/2 t vanilla extract
Preheat oven to 375
Mix together flour, cocoa, baking soda, salt, and sugar in a small bowl. In a 2-cup measuring cup, measure and mix oil, water, and vanilla. Pour the liquid ingredients into the bowl and mix the batter with a fork. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the baking soda and the vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter, place in a 8-inch square or 9-inch round baking pan (I generally line mine with paper and grease/ flour them to make taking the cake out easier). Bake for 25 to 30 minutes.
For glaze, melt chocolate in a skillet. Stir the liquid and vanilla into the chocolate until smooth. Refrigerate the glaze for a little while until it starts to firm up, and then frost the cake with it.