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Easy Chocolate Cake

(With buttercream cocoa frosting. Height: 2 to 2.5 inch)

To see our previous version:click here!

Yield: 12 servings

1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (220 g) sugar
2 teaspoons vanilla essence
3/4 cup (1.8 dl) milk
3/4 cup (170 g) melted butter
2 eggs
Ingredients for frosting
1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter
3 cups (7.2 dl) powdered sugar or confectioner's sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
4 to 5 tablespoons lukewarm milk

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease a 9 inch (23 cm) cake tin.
3. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.
4. Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean,
approximately 35 to 45 minutes.
7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been
in the fridge).
1. Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm
milk, and mix until smooth. Do not over-mix. If necessary, add some more milk.
2. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
3. This cake should have room temperature when served.
A. You may cut the top of the cake to make a flat surface before adding the frosting.
B. You may divide the batter in two and transfer to two bake tins. The baking time would then be about 15-20
C. To make a tall cake, you may bake two cakes instead of slicing one into two layers
D. You may use tasteless vegetable oil for the cake instead of melted butter. If so, also add 1/4 ts salt
E. Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee (Suggested by Carol,
October 2008)
F. You may use cup of freshly brewed coffee instead of milk or water to get mocca flavor (Suggested by
Noreen, January 2009)

Easy Brownies made with cocoa
Yield: 12-15 servings

cup butter (170 g)
1+ cup sugar (330 g)
2 teaspoon vanilla
3 eggs
cup all-purpose flour (85 g)
cup cocoa powder (50 g)
1 teaspoon baking powder
a pinch of salt (optional)
3 oz (100 g) chopped pecans or walnuts (optional)

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin. Melt the
3. Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder, salt (optional) and melted butter.
4. Add chopped nuts.
5. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
6. Cool the cake. Dust with powdered sugar or glace with your favorite chocolate frosting.

A. Instead of all-purpose flour + baking powder you may use self-raising flour.
B. Instead of eggs you may use 3/4 cup med firm drained tofu (suggested by Jennifer, March 2008)
C. Instead of using nuts use a mars bar. Freeze the bar, smash it and the sprinkle it on top before baking
(suggested by Thea, August 2008)
D. To make a more cake-like brownie, bake in a square approx. 9x9 in metal pan. Cooks about 5 to 10 minutes
longer, but turns out more fluffy, soft, and cake-like (Suggested by Lucy Sinogeikina, September 2008)


What we need:
2 cups flour (all purpose flour is okay, but you can find cake flour, it would be better)
1 cup sugar
cup cocoa powder
1 tsp baking soda
2 tsp baking powder
1 cup water
1 cup mayonnaise
1 tsp vanilla extract
Heres how:
1. In a bowl, mix mayonnaise and sugar until smooth

2. Combine flour, cocoa, baking soda and baking powder. Its up to you if youd like to sift or dry
whisk. Just make sure all four ingredients are well mixed. Both works for me.

3. Add a third of the flour mixture to the mayonnaise mixture

4. Add 1/2 of the water required. Now dont be discouraged if it looks sloppy once the water is
added. Itll come together, pinky swear.

5. Repeat #3 and #4 until the flour mixture and water has been added to the mayonnaise mixture.
Add the vanilla extract last.

6. Pour into a well greased pan and bake at 350F for 40-50 mins for cakes and 12-15 minutes for
cupcakes. Make sure to tap the pans used to let the air out before baking, okay?

I know I said this cake doesnt need frosting. But whats a cake without frosting? (read: someone
had a fork ready and took a big chunk of the cake so I had to do a cover up)

So, in case someone cant wait to take a bite out of your chocolate cake. Heres the perfect cover -

Whipped Chocolate Ganache

What we need:
8 ounces bittersweet chocolate
1 cup heavy cream
2 tablespoons butter, room temperature
1 tsp vanilla extract (if youre feeling fancy, you can add Kahlua, too)

Heres how:
1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream through strainer, over
the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add butter stir until combined.
5. Cool ganache in the refrigerator overnight. Then beat/whip until fluffy.