Chocolate Cake Recipe All In One Method
When you're in the mood for a sweet treat, sometimes the last thing you want to do is start folding, separating, creaming and who knows what else. Italian meringue? I should cocoa. Rubbing in? Rub off's what we say.
For the the baking-challenged among you (or just possessors of an impatient sweet tooth) we've put together some of the easiest, tastiest all-in-one cake recipes. Shove it all in a bowl, mix it up and hey presto!
, here we have the perfect embodiment of the chocolate cake. Rich, chocolatey and less than an hour away from being ready to shove in the proverbial cake-hole.
Easy Chocolate Drip Cake Recipe
3. Start to beat (preferably with an electric mixer), until the ingredients begin to combine and then add the boiling water. Continue to beat until the mixture is well-combined and pale.
5. Bake at 160°C for about 45 minutes for a large single cake, 30 minutes for a sandwich cake or 20 minutes for individual ones. The cake will be come away slightly from the side of the tin when done. Be careful not to overcook or burn! Test with a skewer, which will come out of the cake clean when it is done.
6. Cool and finish with a filling or icing of your choice. My all time favourite for a special occasion is a chocolate ganache filling/topping with raspberries.
Quick Mix Chocolate Cake
Is the epitome of the simple sponge - shove the ingredients into a bowl and roughly mix together, then blitz with an electric mixer until smooth and bake at160°C (fan 140°C) for 75 minutes. That's cake in T-minus...
For a cake with a fruity kick, chop up a few cherries, bung the rest of the below ingredients into a bowl (yes, just the one) and blend until smooth. Bake for an hour or so, and
Doesn't hang about in the kitchen, hence her instructions: mix everything together, put in a tin, bake for 35 minutes. That's a chocolate cake recipe we can get behind...This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.
Absolute Best Moist Chocolate Cake
507 calories; 29 grams fat; 18 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 2 grams dietary fiber; 47 grams sugars; 4 grams protein; 113 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Karin Byers, I've been baking for more than 50 years and made my daughter's wedding cake. When the cuisinart stops dead and smoke pours out, it isn't my pants on fire.
All In One Method For Baking
That/this wasn't even the recipe. Using whole wheat flour and cutting back on the butter but will definitely make the cake drier.
It's really frustrating to read comments that have nothing to do with the original recipe. You then make it the way it's written or don't comment on it.
I think making cake batter in the food processor works just fine. Adding all the ingredients at once does not give the butter and sugar a chance to aerate properly. So the butter gets incorporated with the sugar, add those two ingredients first and pulse a few times to aerate. Then add the dry ingredients and pulse a few times. Then add the wet ingredients and pulse a few times. Then process for about 30 seconds to make sure the batter is smooth.
Moist Chocolate Cake
Scrumptious and lovely. A melting crumb (per Nigella), far from dry. Batter light and satiny as pudding. Used a Cuisinart food processor from 1976 without issue. Did skim 1/2c sugar off the frosting. (I've come to trust Nigella's cake recipes, in spite of their oft-dubious sugar content. Flavor is her virtue.) Used two 9 pans for 30mins. Mediocre choc yielded a reliable standby; go premium. This is not devil's food but something old-timey. Enjoy baking your cake.
If you don't have or are averse to using corn syrup, maple syrup tastes just amazing in this frosting. best. cake. ever. I was so happy to find this recipe online as I lost the magazine it was originally printed in a number of years ago. One of my all-time favorite chocolate cakes, and I also put some melted chocolate in to give that fudginess a bit of an extra nudge!
Boy, do we love this cake. I have made it dozens of times - for birthdays, to take as my contribution to a family dinner, whenever. It is my go-to chocolate cake. Just wonderful. I have also frosted it with chocolate buttercream from The Cake Bible in my ongoing attempt to recreate the chocolate cake we used to eat at my grandmother's house. It came pretty darn close to that classic.
The Ultimate Chocolate Cake Recipe
I accidentally used all the sour cream from the complete recipe (for icing AND cake) in just the cake (don’t ask) and it turned out fabulously - super moist. Then because I had used up all my sour cream, I used plain yogurt as a substitute for the icing. Everybody raved.
Just made this and it was delicious- like eating a good milk chocolate candy bar. Noting the dryness others commented on, I “bloomed” the cocoa with 1/3 cup boiling water before adding to the rest. As I do not have a good processor, I mixed by hand starting with creaming butter and sugar together. I lacked white sugar and substituted brown. A lovely cake.
I divided recipe in half and made a smaller cake. My wife loved it. My own preference is for the devil's food cake in the old Silver Palate New Basics. But this is easier. And it froze well.
Easy Chocolate Cake
(Healthier version?) Recipe suggests two 8 cake pans but I had success using only one and making a bigger cake with no filling. Also used organic whole wheat pastry flour, cut back by 1/2 on the sugar and only 4 ozs of butter instead of 6ozs. Next time I will substitute some pureed stewed prunes for some of the butter because it turned out a bit dry. The frosting was superb and gave the cake all the sweetness it needed.
I thought this cake was just ok. The batter is thick and heavy, like brownie batter, and the crumb doesn't have the loft and open structure I associate with cake. The flavor is nice, but I found it dry. Creaming the butter and sugar first before adding the other ingredients might help, as one reader suggested. I cooked for only 20 minutes in my convection oven.
I made this as directed...Why would you ever not make this cake? What an awakening to make a cake in a Cuisnart food processor...
Prue Leith's Chocolate Fudge Cake Recipe
A little too sweet, more crumbly than I expected, made as directed. When pouring into baking tins, noticed a few pats of butter not fully incorporated. Put butter & some frosting back into cuisinart for a few whirls then added to the cake pan anyway. Used glass baking dishes. Next time I will add sugar & butter first, then rest of the ingredients. Also will reduce the powdered sugar. Definitely will make again--so easy! BUT need to bring eggs, butter & sour cream to room temperature!
Excellent cake. I used 180g sugar and ~4 tbls butter. Added 1 teaspoon vinegar. My go to chocolate cake. So easy and excellent results. A fine crumb, not gooey.
Texas sheet cake! How do I not see any mention of that? Easy for a relative newbie baker using a stand mixer. Personally disappointed with the taste. We like sweet but my family and I thought this was particularly one-note. I wish I'd read these notes more carefully ahead of time and taken the suggestion to add salt to the dry. Bonus Comment: Nigella's Chocolate Guinness Cake is amazing.
Single Layer Chocolate Cake
The recipe indicates that you cool the two layers for 10 minutes, the take them out of their pans and begin frosting. When I did this, the frosting melted. I soldiered on—perhaps some melting would infuse the cake with goodness! Halfway through frosting the 2nd layer, it cracked in two. Pulling the waxed paper strips out later caused further fissures. The whole thing now looks like a science project realistically demonstrating the important faults of California post The Big One. FYI.
Just made this but used dark cocoa powder and also put a bit of espresso in the frosting. Tastes pretty good to me.
Thought the cake itself was dry and not that flavorful? I don’t have a food processor so did all by hand, the batter was extremely thick. However, Loved the frosting! And might make just the frosting bit again.
Chocolate Mousse Cake
This doesn't have a lot of flavour. I had my doubts about the recipe, but I chose it because I wanted something really quick. It rose well,
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