If you have kids, you know that chocolate morsels have an extremely short life span — even when hidden, the kids sniff them out. So, as I had no morsels, I was thrilled when I found this cake only calls for cocoa powder. That and butter, sugar, flour and the like all come together for a no fuss home-style chocolate cake. It was a hit with the family, particularly as it had no nuts or other odd items lurking within. The only downside was the icing ratio was not what they had hoped for. Upon clearing the table I found the frosting-less bottom half of most of the pieces. . . . Oh well, more for me. Actually next time I make it, I'll use an 11-by-7-inch pan, which should be perfect.
By the way, in the June issue we featured this cake, created by Debra Ponzek, baked in individual terra cotta flowerpots. We have since gotten quite a few comments about the safety of baking in terra cotta pots. Rest assured: this is safe, as long as you use unglazed, clean pots. Folks have been baking in clay cookware for centuries, and to our knowledge, this poses no health risk.
This handy kitchen tool contains favorites such as Chicken Tetrazinni, Hot Chocolate Molten Cake and Blueberry Buckle - more than 75 in all!
Printed in a fun and easy-to-use paint chip-style format, this little book will become a trusted friend in any kitchen.
Make these in individual terra cotta pots or a 9-inch square or 11 x 7-inch pan.
Ingredients
| 8 | clean unglazed (very important) terra-cotta pots, 3 inches high and 3 1/2 inches across at the top (6-ounce capacity) |
| Cooking spray | |
| 2 | cups, plus 1 tablespoon, all-purpose flour |
| 1 1/2 | teaspoons baking soda |
| 1/4 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 1 1/2 | cups boiling water |
| 3/4 | cup unsweetened cocoa powder |
| 3/4 | cup (1 1/2 sticks) unsalted butter, softened |
| 1 3/4 | cups sugar |
| 3 | eggs |
| Chocolate Frosting, optional |
Instructions
| 1. | Preheat oven to 350F. Spray pots with cooking spray. Put a small piece of parchment paper in the bottom of each pot to cover the hole. |
| 2. | Whisk together flour, baking soda, baking powder and salt in a medium bowl. |
| 3. | Stir together boiling water and cocoa in a small bowl. |
| 4. | Combine butter and sugar and beat with a mixer on medium speed until light and fluffy, 5 to 6 minutes, scraping the bowl once. Add eggs one at a time; beat well after each addition. |
| 5. | With mixer at low speed, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Scrape bowl occasionally. Batter will be thin. |
| 6. | Divide batter evenly among pots to about three-quarters full. Line a baking sheet with parchment paper. Place pots on baking sheet and bake 35 to 40 minutes, until cakes are springy to the touch and a toothpick inserted in the center comes out clean and dry. Transfer to wire racks and cool completely in the flowerpots. Frost the top of each with Chocolate Frosting, if desired. Serves 8. |
Nutritional Information
Recipe adapted from The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together by Debra Ponzek (© 2006. Published by Clarkson/Potter Publishers, a division of Random House, Inc.).
All this traditional buttercream frosting requires is a spoon—for mixing or for eating.
Ingredients
| 8 | tablespoons unsalted butter, softened |
| 3 | tablespoons cocoa powder |
| 1 | teaspoon vanilla extract |
| 1/2 | teaspoon salt |
| 2 | cups confectioners' sugar |
| 1/4 | cup 2% reduced-fat milk |
Instructions
| 1. | Combine butter and cocoa powder, stirring to combine well. Add vanilla and salt; mix well. Stir in confectioners' sugar, alternating with splashes of milk. Stir until creamy. If frosting is too thin, add 1 or 2 tablespoons confectioners' sugar. Makes 1 1/2 cups frosting. |
Nutritional Information
Recipe by Mary Carter, Relish Test Kitchen.
What I remember most about angel food cake has nothing to do with baking a perfect cake, cutting it into thick slices, and serving them in big bowls with syrupy strawberries and ice cream. click here to read more
—Judy Sheppers