Easy Chocolate Cake (With buttercream cocoa frosting. Height: 2 to 2.5 inch) To see our previous version:click here!

Yield: 12 servings

Ingredients 1 + 1/2 cup (170 g) all-purpose flour 3 tablespoons unsweetened cocoa powder (dutched/dark) 2 teaspoons baking powder 1 cup (220 g) sugar 2 teaspoons vanilla essence 3/4 cup (1.8 dl) milk 3/4 cup (170 g) melted butter 2 eggs Ingredients for frosting 1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter 3 cups (7.2 dl) powdered sugar or confectioner's sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoon vanilla extract 4 to 5 tablespoons lukewarm milk

Method 1. 2. 3. 4. 5. 6. 7. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) Grease a 9 inch (23 cm) cake tin. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl. Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).

Frosting 1. 2. 3. Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. This cake should have room temperature when served.

Variations A. B. C. D. E. You may cut the top of the cake to make a flat surface before adding the frosting. You may divide the batter in two and transfer to two bake tins. The baking time would then be about 15-20 minutes To make a tall cake, you may bake two cakes instead of slicing one into two layers You may use tasteless vegetable oil for the cake instead of melted butter. If so, also add 1/4 ts salt Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee (Suggested by Carol, October 2008)

F.

You may use cup of freshly brewed coffee instead of milk or water to get mocca flavor (Suggested by Noreen, January 2009)

Black Forest Cake

Yield: 12 servings

Ingredients
cup (110 g) butter, softened 1+ cup (275 g) sugar 2 eggs 1+ cup (140 g) all-purpose flour cup (50 g) unsweetened cocoa powder, natural teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract cup (1.8 dl) buttermilk

Ingredients for filling

cup Kirschwasser (Kirsch/cherry brandy), optional 2 cans (14 oz or 400 g) cherry pie filling or pitted cherries 3 cups (7.2 dl) heavy whipping cream, chilled cup confectioners' sugar Milk chocolate curls or shavings, for garnish Maraschino cherries or sweet cherries, for garnish,

Method
1. 2. 3. 4. 5. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper. With an electric mixer, beat the softened butter with sugar until white and fluffy. Add one egg at a time, mix well between each egg. Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.

6. Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake! 7. When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling
1. Drain cherry pie filling in a colander to remove most of the thickened juices. 2. Beat the whipping cream with confectioners' sugar until it thickens. 3. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling
1. Sprinkle each layer of the cake with Kirschwasser. 2. Place one cake layer on a serving plate. 3. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream. 4. Add the second cake layer. 5. Spread one fifth of the whipped cream on the second layer and the remaining cherries on top. 6. Add the third cake layer. 7. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

Variations
A. You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on the cake layers, then whipped cream on top. B. You may use three cake tins intead of one. In that case the baking time must be shortened. C. If cake flour is used, the cake comes out much fluffier (suggested by Andrea, February 2009).

Minute Chocolate Cake Recipe

1/2 cup 1/2 cup Self-raising flour Superfine Sugar

2 level Tbsp pinch 1/4 cup 1/2 cup 1 a little

Cocoa Salt Melted butter Milk Egg Vanilla Oven Temp ~ 350 Baking Time ~ 35 - 40 Min. Pan Type ~ 7 inch cake pan

Preheat Oven, Grease and flour pan. ------------Place all ingredients into a mixing bowl in the above order. Beat well for 2 minutes. Pour into a prepared pan. Bake in preheated oven until cake test done, when using a toothpick.

MICROWAVE CHOCOLATE CAKE This delectable cake gets done in a jiffy Preparation Time : 15-20 minutes Cooking Time : 20-30 minutes Servings : 4 INGREDIENTS Refined flour (maida) 165 grams Baking powder 2 teaspoons Chocolate, grated 110 grams Butter 130 grams Castor sugar (caster sugar) 150 grams Milk 3/4 cup Walnuts, chopped 1/2 cup Vanilla essence

1/2 teaspoon METHOD Sieve together refined flour and baking powder. Take grated chocolate and butter in a microwave bowl and melt in a microwave oven on MEDIUM (70%) for one minute. Stir the mixture and add castor sugar and stir again to mix well. Add the sieved flour and mix well. Add milk and mix to get a pouring consistency. Add chopped walnuts and vanilla essence. Pour the batter into a greased microwave dish and level the surface.Bake in the microwave oven at HIGH (100%) for five minutes. Check for doneness. If not done bake for one more minute at MEDIUM (70%). C and then bakeIf baking in a convection oven preheat the oven at 180 the cake for twenty five to thirty minutes.

Recipe 1: Vienna-style chocolate

4 ounces of Vanilla Chocolate 1 quart of milk 3 tablespoons of hot water 1 tablespoon of sugar

Vienna-style Chocolate
Cut the chocolate in fine bits. Put the milk on the stove in the double-boiler, and when it has been heated to the boiling point, put the chocolate, sugar and water in a small iron or granite-ware pan, and stir over a hot fire until smooth and glossy. Stir this mixture into the hot milk, and beat well with a whisk. Serve at once, putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate.

Recipe 2: Chocolate Cake (2 sheets)

3 ounces of plain chocolate (65% and over of cocoa is better for health!) 3 eggs 1 of pastry flour 1 of sugar cup of butter cup of milk

 teaspoon of vanilla extract 1 teaspoon of baking powder

Chocolate Cake
Grate the chocolate. Beat the butter to a cream, and gradually beat in the sugar. Beat in the milk and vanilla, then the eggs (already well beaten), next the chocolate, and finally the flour already mixed with the baking powder. Pour into two well buttered shallow cake pans. Bake for twenty-five minutes in a moderate oven.