The 6 Minute Chocolate Cake Recipes

Steps:

• Preheat the oven to 375°F.
• Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
• In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
• Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
• When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
• Bake for 25-30 minutes. Set aside the cake to cool.
• If you are making the glaze, reset the oven to 300°F.
• Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.
• Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving.

Steps:

• preheat oven to 375° sift together flour, cocoa, baking soda, salt, and sugar into an ungreased 8-inch square or 9-inch round baking pan. in a 2-cup measuring cup, measure and mix together oil, water, and vanilla. pour liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. there will be pale swirls in the batter where the baking soda and vinegar are reacting. stir just until the vinegar is evenly distributed throughout the batter. bake for 25 minutes to 30 minutes. set cake aside to cool, and if you choose to make the glaze, reset the oven to 300 °. for the glaze, melt chocolate in a small ovenproof bowl or heavy skillet in the oven for about 15 minutes. stir in hot milk and vanilla until smooth. spoon glaze over cooled cake. refrigerate glazed cake for at least 30 minutes before serving. variation for cupcakes: follow recipe direction but mix in a bowl. pour batter into cupcake pan lined with paper baking cups and bake at 375° for 20 minutes. prepare glaze and spoon on cupcakes and refrigerate as directed.