Stovetop Chocolate Cake Food

EASY CHOCOLATE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
• In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
• Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
• Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
• For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
• Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
• On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
• To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
• Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
• Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

SKILLET CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
• Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

STOVETOP CHOCOLATE CAKE

Steps:

• Step 1 of 4: Prep The Dutch Oven and The Cake Pan Cut an 18-inch length of foil and gently scrunch together to form a snake about 1 inch thick
• Shape into a circle and set on the bottom of a large Dutch oven
• Add enough water to reach three-quarters up the coil
• Coat the bottom and sides of a 9-inch round cake pan with cooking spray, line with kitchen parchment, then coat the parchment
• Place the prepared pan on top of the coil
• Step 2 of 4: Sift, Whisk, and Mix Sift the flour, cocoa powder and baking soda into a medium bowl, then whisk in the salt
• In a large bowl, whisk the sugar and eggs until slightly lightened, about 30 seconds
• Whisk in the water, espresso powder, sour cream, butter and vanilla
• Add the flour mixture and whisk gently until just combined
• Step 3 of 4: Cover and Steam Pour the batter into the prepared pan
• Cover and heat on high until the water boils
• Reduce heat to low and steam, covered, until the cake is just firm to the touch at the center, about 23 minutes
• Step 4 of 4: Cool, Cut, and Serve Turn off the heat and remove the lid
• Let the cake sit in the Dutch oven until the pan is cool enough to handle
• Transfer the pan to a wire rack, then run a paring knife around the edges
• Let the cake cool completely, then invert onto a plate and remove the parchment
• Invert again onto another plate

STOVE TOP CHOCOLATE FROSTING/FILLING

Steps:

• In a medium sauce pan whisk together sugar & cornstarch (do not turn on stove top yet). Whisk in cocoa & salt.
• *Make sure you have nothing else to attend to in the next minute becasue this part needs your full attention: Add boiled water and whisk to get out as many clumps as possible. Turn stove to medium-high heat and begin whisking. Cook until mixture thickens (which happens almost instantly). Remove from heat and stir in butter and vanilla. It will be the consistency of pudding.
• Spread hot icing onto cooled cake. Enjoy!
• *Note: I used an electric kettle to boil my water.

STOVE TOP CHOCOLATE PUDDING

Steps:

• Combine dry ingredients in a small saucepan.
• Grate chocolate into mixture, make a well.
• Mix in chocolate milk with wisk.
• Heat on a low medium for 5-10 minutes, stirring constantly until desired thickness is reached.
• pour quickly into two small ramekins or bowls, try not to scrape the sides too much or you'll get small chunks in the middle of the pudding.
• chill or eat warm.