OK -admittedly I have some time on my hands currently -so here’s another of my favourite recipes (grin). Its INDULGENT. So, brace yourselves. It doesn’t get much nuttier than this.
OK -admittedly I have some time on my hands currently -so here’s another of my favourite recipes (grin). Its INDULGENT. So, brace yourselves. It doesn’t get much nuttier than this.
K -nuff from the whack job with time on her hands -this is another vegan recipe, however that doesn’t matter! I use it because it can be made in any desperate chocolate craving moment with a very sparse larder! SPARSE LARDER!! Also, it really can be made in only 6 minutes you mix it right in the pan -no dishes to clean! 6 minutes to homemade chocolate cake ladies -need I say more?!?
From my favourite cookbook authors: The Moosewood Collective, here is The 6 Minute Chocolate Cake (insert drum roll here).
Ingredients:
1 ½ cups unbleached flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup sugar
½ cup vegetable oil (not olive)
1 cup cold water or brewed coffee (I use instant for this)
2 tsp pure vanilla extract
2 tsp vinegar (any kind)
Instructions:
Preheat oven to 375
Sift flour cocoa, baking soda, salt and sugar into an ungreased 8-inch square or 9 inch round baking pan. In a 2 cup measuring cup, measure and mix together the oil, water or coffee and vanilla. Pour the liquid ingredients into the baking pan with the dry ingredients and mix the batter with a fork or small whisk. When the batter is smooth add the vinegar and stir quickly -just stir until the vinegar is evenly distributed throughout the batter. Try not to overdo it here -the vinegar will react with the baking soda and you will see light swirls. That’s it!
Bake for 25 - 30 minutes. Cool. Its best after it has cooled.
**I add 1 ½ cups of chocolate chips to the batter and dust the top with icing sugar -instead of going to the trouble of making a glaze. Put a small amount of icing/confections sugar in a sieve and shake it lightly over the top of the cake.
If you want: Icing on the Cake
You can make a glaze for this easily too if you like. To do this heat ½ pound bittersweet chocolate in a bowl in the microwave or in a bowl over/in boiling water on the stove. Stir ¼ cup of HOT water, milk/soy milk/half and half into the melted chocolate and add ½ tsp of vanilla. Spoon the glaze over the cooled cake and refrigerate the glazed cake for at least 30 minutes before serving.
OK -admittedly I have some time on my hands currently -so here’s another of my favourite recipes (grin). Its INDULGENT. So, brace yourselves. It doesn’t get much nuttier than this.
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