Easiest Chocolate Cake with Easiest Chocolate Frosting This lovely butterless chocolate cake bakes up with a slightly craggy top that can be glazed or frosted. This recipe is offered in 2 sizes. Choose 1 set of ingredients, but follow the same method for both. Makes 1 Easiest Chocolate Cake -
SUPPLIES: -
6-inch (15cm) round cake ramekin or 8-inch (20-cm) round metal pan, parchment or wax paper, sifter, baking spatula, whisk, bowls, measuring cups and spoons, dinner knife, baking rack -
FOR RAMEKIN CAKE: -
2/3 cup (150 mL) all-purpose flour (spoon in, level) -
1/3 cup (75 mL) unsweetened cocoa powder (spoon in, level) -
1/4 tsp (1 mL) baking powder -
1/4 tsp (1 mL) baking soda -
sprinkle of salt -
1/2 cup plus 1 Tbsp (140 mL) white sugar -
2 Tbsp (25 mL) vegetable oil -
1 tsp (5 mL) vanilla extract -
1 large egg -
2/3 cup (150 mL) milk -
OR -
FOR 8-INCH ROUND CAKE: -
1 cup (250 mL) all-purpose flour (spoon in, level) -
1/2 cup (125 mL) unsweetened cocoa powder (spoon in level) -
1/2 tsp (2 mL) baking powder -
1/4 tsp (1 mL) baking soda -
sprinkle of salt -
1 large egg -
3/4 cup (175 mL) white sugar -
1/4 cup (50 mL) vegetable oil -
2 tsp (10 mL) vanilla extract -
3/4 cup(175 mL) milk -
Preheat oven to 350 degrees F (180 degrees C). -
Grease and flour the sides of the cake ramekin or round metal pan. Line the bottom with a round of parchment or wax paper, -
Sift the flour, cocoa powder, baking powder, baking soda and salt into a bowl and mix. -
In another bowl, use a whisk to stir the egg, sugar, vegetable oil and vanilla until smooth. -
Still using the whisk, stir spoonfuls of the flour mixture and splashes of the milk switching between the two into the sugar mix. Stir until smooth. -
Use a baking spatula to scrape the batter into the ramekin or pan. For the ramekin size, bake about 45 minutes, until a skewer inserted into the middle comes out clean. For the pan size, bake about 50 minutes. Cool completely. -
To unmold the cake, run a dinner knife twice around the edge. Get help to tip the cake out. Set right- side-up on a baking rack to frost. EASIEST CHOCOLATE FROSTING -
SUPPLIES: -
bowls, measuring cups and spoons, sifter, small bvowl or 2-cup (500 mL) measuring cup, rotary egg beater, baking spatula, whisk -
INGREDIENTS: -
2 cups (500 mL) icing sugar (spoon in, level) -
1 Tbsp (15 mL) unsweetened cocoa powder -
3/4 cup (175 mL) 35% cream -
sprinkle of salt -
drop of vanilla extract -
Sift the icing sugar and cocoa powder into a bowl and mix. Set aside. -
In a small bowl or 2-cup (500 mL) measuring cup, use a rotary egg-beater to beat the cream and salt until fluffy. Scrape into a bowl. Use a whisk to stir in spoonfuls of the icing sugar mixture until smooth and fluffy. Stir in the vanilla. Add a spoonful more icing sugar to thicken or a few drops of cream to thin, if needed. |