15 Minute Chocolate Cake Food

15-MINUTE CHOCOLATE CAKE

Steps:

• Preheat oven to 425. Generously grease a 10-inch springform cake pan and line with baking parchment.
• Break the chocolate into pieces and melt with the butter in a bowl over simmering water.
• In a separate bowl over simmering water, beat the eggs until they start to thicken. Remove from heat and beat about 4 or 5 more minutes. Fold half the eggs into the melted chocolate, then fold in the remainder. Pour the batter into the pan and cover with buttered foil.
• Place in a bain-marie of very hot water. It is essential, if the cake is to cook evenly, that the water comes halfway up the side of the cake pan.
• Bake for five minutes, remove the foil and bake for 10 minutes longer until just set. Remove from the water and cool in the pan. Unmold when completely cool.

ALL-IN-ONE CHOCOLATE CAKE

Steps:

• For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
• Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
• For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
• Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
• Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.

SIX-MINUTE CHOCOLATE CAKE

Steps:

• Preheat the oven to 375°F.
• Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
• In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
• Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
• When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
• Bake for 25-30 minutes. Set aside the cake to cool.
• If you are making the glaze, reset the oven to 300°F.
• Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.
• Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving.

CHEF JOHN'S CHOCOLATE DECADENCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
• Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
• Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
• Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
• Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.