Leigh-Anne’s AR Recipes: Six-Minute Chocolate Cake:
(actually, she uses the same recipe I do, from one of the Moosewood collective books: I have made a few ingredient and process changes.)
- 1-1/2 cups unbleached white flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup cold water or brewed coffee (espresso makes this sublime: use 2 shots)
- 2 tsps pure vanilla extract
- 2 tbsp (cider) vinegar
0. Preheat the oven to 375-degrees.
1. Grease/oil a 9 inch round or 8 inch square cake pan: dredge lightly with flour and cocoa powder.
2. Sift together the flour, cocoa, baking soda, salt and sugar into an ungreased 8-inch square or 9-inch round baking pan (preferrably non-stick) a mixing bowl.
3. In a 2-cup measuring cup, measure and mix the oil, water (or coffee), and vanilla. Slowly and gently pour the liquid ingredients into the baking pan bowl and mix the batter with a fork or a small whisk.
4. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls (and some bubbling) in the batter where the baking soda and vinegar are reacting.
5. Stir just until the vinegar is evenly distributed throughout the batter (the color becomes more consistent throughout).
6. Bake for 25 to 30 minutes — testing with a toothpick. Remove to a cooling rack and make frosting.
Frosting is optional: I have used 10x sugar but the cake is so moist, it ends up soaking in. The latest Moosewood book has some more refined suggestions (speading a thin coating of fruit glaze or thinned fruit preserves to seal the cake, for example): sadly, the cake is too good to let it sit around long enough.
[Posted with ecto]