My Favorite Chocolate Cake Food

FAVORITE CHOCOLATE CAKE

Steps:

• In a bowl, combine the first six ingredients. Add egg and butter; mix well. Pour into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool. Dust with confectioners' sugar.

CHOCOLATE MARVEL CAKE - LOW-FAT

Steps:

• To keep cake low-fat, use either a Seven-Minute Frosting or a powdered sugar glaze.
• Preheat oven to 350 degrees.
• Spray the inside of two 8-inch cake pans or one 9-inch springform pan with Baker's Joy or grease and flour them.
• In large bowl, mix all dry ingredients together and set aside.
• Place Lekvar (Prune Butter) in large mixing bowl; gradually add all other liquids, mixing on SLOW speed. (Unless you want to wear this)
• Add half of dry ingredients and mix 1 minute.
• Add remaining dry ingredients and mix 1 minute.
• Pour batter into prepared pans.
• Bake 30-35 minutes (8-inch pans) or 40-50 minutes (9-inch springform) or until done. (Toothpick comes out clean when inserted into middle of cake.)
• Cool in pans.
• Gently run knife around edge of cake.
• Place flat parchment-lined pan/plate on top and invert to remove each cake layer.
• Frost with 7-Minute Frosting.
• If you want to make it very decorative, melt 1-ounce unsweetened chocolate and drizzle it over the frosting, letting some of it run down the sides.
• IMPORTANT TIP: I always wrap little insulating strips, soaked in water and squeezed, around the outside of each cake pan.
• The brand I use is MagiCake by J P Products, and these work well.
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• The purpose of these strips is to keep the cake from forming a hump in the middle of the cake layers by preventing the outside edges from cooking before the centers cook.
• I couldn't make flat cake layers without the MagiCake strips.

MY FAVORITE CHOCOLATE CAKE

Steps:

• Preheat the oven to 180°C/160°C fan/gas 4/350°F then grease a cake tin and line it with baking parchment. Put the plain flour, sugar, cocoa powder, baking soda and salt into a large bowl. Whisk to combine.
• If you don't have buttermilk, pour the milk into a large jug and add the lemon juice. Leave to stand for five minutes until thickened.
• Whisk the buttermilk/acidified milk into the melted butter and egg followed by the coffee or water.
• Pour the wet mixture into the dry ingredients, whisking until a smooth batter has formed. It will be very runny, and if you are making more than one layer, the best way to divide it between the tins is to transfer the batter to a large jug. You can then use either the markings on the jug to measure the amount going into each tin, or put a tin on the scales and measure by weight. It is important to do this so that the layers are the same height and cook at the same rate.
• Bake for 25-30 minutes until risen and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.