Easy Bake Oven Individual Chocolate Cake Recipes

Steps:

• Preheat the oven to 400 degrees F.
• In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.
• For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.
• In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.
• Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
• The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.

Steps:

• Preheat Easy Bake Oven 15 minutes
• Mix together flour, sugar, salt, baking powder, cocoa and shortening. Stir in milk until smooth. Pour into a greased pan. Bake in Easy Bake oven for 12 to 15 minutes.

Steps:

• In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
• Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziploc bags. Seal containers. Label with date and contents.
• Store in a cool dry place. Use within 12 weeks.
• Makes 11 packages Children's Chocolate Cake Mix
• -----------------------------.
• TO USE:
• 1 Pkg Children's Chocolate Cake Mix (above).
• 4 tsp Water
• Preheat Easy Bake Oven for 15 minutes
• Preheat Easy Bake Oven 15 minutes
• To one container of mix add water. Stir with a fork or spoon until blended and smooth. Pour mixture into greased and floured 4 inch round miniature baking pan. Bake for 8 - 10 minutes.
• Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a small plate and remove pan. When cool frost with Children's Chocolate Frosting if desired.
• Serves 2 children.

Steps:

• In a medium bowl, combine sugar, cocoa powder, flour, baking soda and salt.
• Stir with a wire whisk until blended.
• With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
• Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziplock bags.
• Seal containers.
• Label with date and contents.
• Store in a cool dry place.
• Use within 12 weeks.
• To Use:.
• 1 package cake mix.
• 4 teaspoons water.
• Mix together and stir with a fork or spoon until blended and smooth.
• Pour mixture into greased and floured 4 inch round miniature baking pan.
• Follow directions for child's oven, or bake in mom's preheated 375* oven for 12 to 13 minutes.
• Remove from oven and cool in pan on a rack for 5 minutes.
• Invert onto a small plate and remove pan.
• When cool frost.

Steps:

• Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
• Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.