Thursday, May 28, 2009

Chocolate Cake - Recipe Swap

Please disregard the big crumb on the left side and the big goober where I dropped the knife on the right. It's a wonder I didn't drop the camera in the cake.

I don't make cake that often because I'm to lazy to make one from scratch and for just the two of us most cakes are just too big. If I do make cake it's usually 1/2 of a boxed cake mix. I ran across this recipe in Rachel Ray's magazine, I liked it for it's size and simplicity. It only takes a few minutes to prepare and you don't even have to dirty the mixer.

This cake has a great fudgy taste and is very rich and moist, since it only uses a little over 1/3 cup flour. I did make a small change by adding the instant espresso powder and using a round cake pan instead of the square one the recipe called for. You can leave out the espresso if you want, but it does make the chocolate pop.

Fudgy Chocolate Cake
adapted from Rachael Ray magazine

1/2 cup semisweet chocolate chips
1/4 cup milk
2 tablespoons heavy cream
4 tablespoons unsalted butter
1/3 cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon baking soda
Pinch of salt
1 large egg
1/2 teaspoon pure vanilla extract
1/2 teaspoon espresso powder
Preheat the oven to 275°. Butter and flour an 8-inch round baking pan. In a medium saucepan, melt the chocolate chips with the milk, heavy cream and espresso powder over low heat. Add the butter and sugar and stir until smooth. Remove from the heat. In a small bowl, sift together the flour, baking soda and salt. Add to the chocolate mixture and stir until smooth. Whisk in the egg and vanilla. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes.

After cake has cooled pour glaze on top and spread out in a circle letting it run down the sides.

Chocolate Glaze
adapted from Rachael Ray magazine

1/2 cup semisweet chocolate chips
1 tablespoon unsalted butter
1/4 cup heavy cream
1/2 teaspoon espresso powder

In a small saucepan, melt the chocolate chips with the butter, cream and espresso powder over low heat, stirring, until combined.
For more ideas check out The Grocery Cart Challenge

Mmmm, Mmmmm, chocolicious,


1 comment:

Anonymous said...