Moist Chocolate Crazy Cake
I don't know where I found the link to this article, it's an interesting look at the one bowl chocolate cake (or 'dump' cake, a term I've never encountered before). A range of food professionals bake six different recipes of this nature and rate them. The one that caught my attention, being egg-free, was Shirley Corriher's Moist Chocolate Crazy Cake.
The joy of this type of recipe is the minimal effort and cleaning up required. This recipe actually states that the cake can be mixed in a non-stick cake tin, not having one I used a normal aluminium tin with paper lining, and mixed the cake in a bowl. And I substitute melted butter for oil, as I prefer the taste. It is a very quick cake, if you're happy to eat it warm, you can be eating it within an hour of starting. And it is yummy.
Moist Chocolate Crazy Cake
1 1/2 cups plain flour
1 1/4 cups castor sugar
1/3 cup of cocoa (not Dutch-processed)
1/2 tsp bicarb soda
1/2 tsp salt
90g butter, melted (recipe calls for 1/3 cup oil)
1 tsp vinegar
2 tsp pure vanilla extract
1 cup cold water or coffee
Preheat oven to 180 degrees C. In an 8- by 8- by 2-inch nonstick cake tin, stir together flour, sugar, cocoa, bicarb soda and salt. Poke three holes in ingredients with handle of a wooden spoon. Pour butter or oil into one hole. Do not mind if it overflows. Spoon vinegar into second hole and the vanilla into last. Pour cold water over the top and stir ingredients until smooth.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Place the pan on a rack to cool. Serve from the pan. Serves 8.
The joy of this type of recipe is the minimal effort and cleaning up required. This recipe actually states that the cake can be mixed in a non-stick cake tin, not having one I used a normal aluminium tin with paper lining, and mixed the cake in a bowl. And I substitute melted butter for oil, as I prefer the taste. It is a very quick cake, if you're happy to eat it warm, you can be eating it within an hour of starting. And it is yummy.
Moist Chocolate Crazy Cake
1 1/2 cups plain flour
1 1/4 cups castor sugar
1/3 cup of cocoa (not Dutch-processed)
1/2 tsp bicarb soda
1/2 tsp salt
90g butter, melted (recipe calls for 1/3 cup oil)
1 tsp vinegar
2 tsp pure vanilla extract
1 cup cold water or coffee
Preheat oven to 180 degrees C. In an 8- by 8- by 2-inch nonstick cake tin, stir together flour, sugar, cocoa, bicarb soda and salt. Poke three holes in ingredients with handle of a wooden spoon. Pour butter or oil into one hole. Do not mind if it overflows. Spoon vinegar into second hole and the vanilla into last. Pour cold water over the top and stir ingredients until smooth.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Place the pan on a rack to cool. Serve from the pan. Serves 8.
posted by din at 10:27 pm
2 Comments:
Loving your blog! Several members of our extended family are anaphylactic to their nemesis foods. In our household, it's eggs and tree nuts. The two biggest lessons Dame Experience has taught us: (1) don't trust ANYONE and (2) if it's in the house, it will eventually get onto and into the person whom it must not. I can't wait to try your version of crazy cake! I have several standby cake recipes, but am looking for more. We're in The States. What's castor sugar?
Sorry for the delay in replying - life's been a bit crazy lately. I believe castor sugar is known as superfine sugar, and is used when you want the sugar to dissolve more quickly than regular sugar would.
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