Tuesday, January 31, 2006
Grown Up Chocolate Cake
Preheat your oven to 350
Take a 9x13 pan, I used a foil disposible. Measure these ingredients into it.
1.5 cups all purpose (or whole wheat) flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
Stir these together with your finger tips. When it looks evenly combined (no lumps of flour or cocoa), poke three "wells" in the powder with your finger. Pour one of these into each hole
2 tsp vanilla extract
1 tsp vinegar
1/3 cup canola oil (i also have used non-extra virgin-olive oil out of necessity and it came out fine).
The pour a cup of water over it all and mix really well with a spatula or spoon. Add walnuts or something if you want. Pop it in the oven for about half an hour to 45 minutes- its done when a knife stuck into the center of the pan comes out clean or with just a few moist crumbs on it.
While the cake is cooling, make the frosting.
Take a bar of your best premium pareve or DE chocolate. I used a combination of Scharffenberfer Gianduja and Scharffenberger 62% Semisweet. Either grate it (not reccomended on a dry day as finely grated chocolate can pick up a static charge and fly all over the room when you move the grater) or chunk it up- or just use chocolate chips. Place in a microwave safe bowl with a drizzle of water and nuke in thirty second intervals untill the chocolate is softened- dont let it burn though- and stir it together untill its smooth and frostinglike. Pour it onto the cake and frost! Garnish as desired.
I loved the chocolate bar idea, how long do you think it takes to harden on the cake. I was worried that the foil cover would stick to the top.