Hello friends! I hope this post finds you all well on this beautiful spring day. If not, a chocolate cake may make things better. This is a recipe found in the book Torta della Nonna by Emil Davies. The author writes that this recipe is from a historic Italian cookbook that dates back to 1929. It is a dense and rich chocolate cake that is one layer only. Truly, all you need is the one layer because it is so delicious and rich. You can top it with powdered sugar, a chocolate ganache, or chocolate buttercream.
1 cup Dutch unsweetened cocoa powder, sifted, plus extra for dusting
1 1/3 cup all-purpose flour, sifted
1 cup sugar
2 tsp baking powder
1 tsp vanilla extract, or 1 vanilla bean, split lengthways and seeds scraped
350 ml (12 fl oz) whole milk, equal to 1.4 cups of milk
Preheat the oven to 350 F (180 C).
Grease a 20 cm (8 inch) round cake tin and dust it with sifted cocoa powder. Tap the pan upside down to remove extra cocoa powder.
Mix the dry ingredients in a bowl. Do not forget to sift the cocoa powder as it can create lumps if not sifted.
Mix the milk and vanilla.
Add the liquid to the dry ingredients in small increments while stirring with a wooden spoon. If the batter is too stiff, add a little more milk.
Pour the batter into the tin and bake for 30 minutes, or until the center of the cake feels spongy.
Once cooled, remove from the pan and either dust with powdered sugar or frost with ganache or buttercream frosting. Berries and whip cream go well with this dessert as well.
This seriously is the best chocolate cake recipe ever. Found on http://www.addapinch.com by my best friend Dawn and given the stamp of approval by my son. My daughter was the first to make this cake by herself after she told me she wants to be a cake baker. I’ve made it several times since.
2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp espresso powder
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Preheat oven to 350 degrees. Spray two 9 inch cake pans with cooking spray and lightly flour. Mix all dry ingredients in a large bowl, whisk together. Add milk, oil, eggs, and vanilla on medium speed, add water until air is added to batter. Place batter in cake pans and cook for 30-35 minutes
Allow to cool for 10 minutes and then remove from cake pans, cool completely before frosting.
Cream together butter and cocoa powder. Add sugar and milk this way; 1 cup sugar and 1 TBS milk at a time, mix on high. Add vanilla and espresso powder. Add more milk if dry, add sugar if too wet.
This is a classic recipe from Julia Child. A rich delicious chocolate cake that does not need frosting. I watched her make this one on her show and she made it look so simple, as she often does. However, there are many steps and it can be a little tricky with the water baths but worth the effort and a great treat for the holidays.
6 whole eggs
1/2 cup sugar
1 pound of chocolate (14 oz semi-sweet, 2 oz unsweetened)
1/4 cup dark Jamaican rum
1/4 cup strong coffee
1 cup heavy whipping cream (chilled)
1 TBS vanilla
Butter and flour a 10 cup cake pan, have a piece of wax paper buttered as well and place on bottom of cake pan.
Whip eggs and sugar.
Melt chocolate, rum, and coffee in water bath and add vanilla to chocolate mixture.
Whip heavy cream into soft whip cream.
Fold chocolate into beaten eggs and sugar then fold whip cream into mixture, pour into prepared pan. Bake at 350 degrees in water bath for 1 hour. Leave in pan of water, oven off for 30 minutes.
Remove carefully from pan and sprinkle with powdered sugar.