Lite And Easy Chocolate Cake Recipes

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
• In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
• Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
• Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
• For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
• Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
• On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
• To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
• Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
• Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

Steps:

• In a large bowl, combine dry ingredients. Beat in egg substitute, milk, applesauce and vanilla. Add water; beat on medium for 2 minutes (batter will be very thin). , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool. Lightly dust with confectioners' sugar if desired.

Steps:

• Serving suggestion: Dust with confectioners' sugar and serve with milk
• Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F.
• Butter and flour a bundt pan or tube pan. (You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.)
• In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl.
• Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt.
• Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes.
• Let cool in the pan on a rack, then carefully turn the cake out. Just before serving, sift confectioners' sugar over the top. Serve with very cold milk!
• Notes about the recipe: When I developed this recipe I was just looking for a good, reliable dark cocoa cake that could sit on the counter over the weekend and be enjoyed in slivers, craving by craving. This cake is really moist and keeps for days. I just finished one that's been hanging around the kitchen for 6 days! You could frost it with creamy white icing but it hardly needs it. My friend Lana's mom June was one of the best cooks I knew as a kid in the '60s and she did a cake by the same name, though the recipe handed down to me from her daughter is a bit different.

Steps:

• To make the cake, preheat the oven to 350 degrees F.
• Dissolve the coffee granules in the boiling water and let cool.
• Lightly grease or spray a 13" x 9" baking dish with nonstick cooking spray and line the bottom with waxed paper.
• In a large bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt.
• Whisk the milk with the yogurt until blended and add to the flour mixture along with eggs, oil, vanilla and coffee mixture.
• Beat at medium speed for 2 minutes.
• Pour into the prepared pan.
• Bake for 40 to 45 minutes or until the top springs back when lightly touched.
• Let cool in the pan for 20 minutes.
• Remove from the pan and cool completely on a rack.
• To make the chocolate icing, mix the sugar and cocoa in a small saucepan.
• Whisk in the milk until smooth.
• Over medium heat, bring to a simmer, stirring constantly.
• Continue cooking and stirring for 2 minutes.
• Remove from the heat and stir in the vanilla.
• Let cool for 2 hours (the icing thickens as it cools.).
• Spread over the top of the cake.

Steps:

• Place the frosting (Yes, the frosting!) and eggs in mixer bowl. Mix at medium until combined.
• Gradually add cocoa, flour, baking powder, and salt while continuing to mix. Scrape bowl as needed.
• Add vanilla, scrape sides of bowl, and mix once more.
• Coat a 6" x 10" (or 8" square) baking dish with floured baking spray.
• Batter will be stiff. Pour and scrape it into the baking dish. Spread with a spatula.
• Bake at 350 for 30 minutes.
• Cool 20 to 30 minutes and serve warm with vanilla ice cream.