One bowl Chocolate Cake with Chocolate Glaze

I don’t bake cakes too often as you can probably tell by looking through my blog. I like cake but always feels it takes forever to make. I can rarely just make a cake without frosting too, and if I make frosting, then I need to make it look half-way pretty but decorating it. Overall I think cakes take too many ingredients, have too many steps and in the end aren’t worth my effort.

I have had chocolate cake on my mind lately. Not sure why but I can’t stop thinking about it. I gave in and finally paged through my cookbooks only to find this super simple, super quick cake recipe that did not call for ingredients (you know, like cake flour or buttermilk) that I usually don’t buy. Just plain and simple. Plus it came with a very quick ganache recipe to pour on top instead of frosting. SOLD!

What I had after 45 minutes (30 of it baking) was a moist but dense chocoate cake with thick, sweet liquid chocolate fudge (best way I can describe it) on top. Oh my, I was in heaven! Now this is not the best ever chocolate cake in the world but it did more than satisfy my craving and the amount of hands on time it took was so minimal I was in awe at how great it turned out.

I did pour the glaze over the cake while it was still warm and I would do so again in the future. I ate this cake every night for a week, simply nuked for 20 seconds to get the frosting a bit melted and dug in! So yummy!

I rate this recipe a 9 

One Bowl Chocolate Cake with Chocolate Glaze
from Better Homes and Garden Cookbook

1 cup flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup milk
1/3 cup oil
1 tsp vanilla
1 egg

Grease an 8×8 pan,

Preheat oven to 350.

In large bowl mix flour, sugar, cocoa, baking soda, baking powder and salt. Add milk, oil and vanilla. Beat for 2 minutes. Add eggs and beat 2 minutes more.

Pour into pan and bake for 30 minutes or until toothpick inserted in center comes out clean.

Chocolate Glaze
4 oz chocolate (I used bittersweet and semi sweet)
3 TBS butter
1 1/2 cups powdered sugar (sifted)
3 TBS hot water or cream

Melt chocolate and butter in microwave (in 20 second intervals) until melted. Beat in powdered sugar and water. Add more powdered sugar or water until pouring consistency.

Pour over cake.

Apple Cake with Brown Sugar Icing

The moment I saw this post, I knew I had to give this a try. After a day at the local apple orchard the Taste Tester and I had a few left over apples and I knew it was fate. I had to make this cake. Who doesn’t love a warm, caramel flavored apple dessert during fall?

This cake is moist, has a dense crumb and the perfect balance of spices. I have had cakes where the cinnamon overpowers the entire cake, not so with this beauty. The icing really does make the cake. It is rich and buttery tasting and is equally good on the cake as it is scooped on some ice cream (yes,I did this).  It may be too sweet for some (not me) but that is why a small slice is enough to  satisfy your sweet tooth.

If you are looking for a fall dessert to please non-chocolate lovers or those who are sick of pie, this cake is a great option.

I would double the glaze recipe and use it on top of some ice cream topped with candied pecans or walnuts. Now that is good!

I rate this recipe a 9

Apple Cake with Brown Sugar Icing
from here
Apple Cake:

  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla
  • 1 1/2 cups finely chopped apples (I used a mixture of granny smith and gala)
  • 1/2 cup pecans or walnuts, chopped (optional) (I used about 3/4 cup of toasted walnuts)

Brown Sugar Glaze:

  • 1/2 cup packed light brown sugar
  • 3 Tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 Tablespoon heavy cream

For the cake:
Preheat the oven to 350. Grease an 8-inch pan (I used square) and set aside.

In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon.Stir with a whisk to mix everything together.

In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil and vanilla and beat well.

Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter.

Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Place the hot cake on a wire cake. While it’s still hot, prepare the glaze.

For the glaze:
Combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Cook for 3-5 minutes.

Spoon the hot glaze over the still hot-from-the-oven cake.

*I sprinkled walnuts over the cake before the glaze set.

Let the glazed cake cool completely before serving straight from the pan

Chocolate Intensity

february-1202

Wow, if the title of this dessert is not enough to tell you to make this then let me assure you that you must make this dessert. Do so now. It is so simple, so rich, so chocolatey, so perfect that you can not afford not to make this. My pictures do not do this dessert justice so I will send you to pictures that will knock the sweet bajeezes out of ya.  This is no ordinary ‘cake’, because there is no flour in this recipe its texture falls closer to that of a cheesecake but more dense.

This is the perfect dessert for any chocolate lover or lover of a damn good dessert. It has a gorgeous presentation without being pretentious, you can dress it up with some berries or white chocolate drizzle or keep it simple and plain (I use this term loosely). This exceeded my expectations (and I had pretty high expectations) and impressed everyone who tried it.  I would describe the experience of eating this cake as nothing short of bringing your tastebuds and tounge orgasmic pleasure.  So rich, so creamy with the perfect balance of sweetness, creaminess and richness. The chocolate ganache was the perfect way to top off this dessert and I would not skip it! 

I thought the amount of coffee called for in the recipe would over power the flavor, but I trusted the recipe and followed it to the letter. I would not change a thing. I think the coffee enhanced the chocolate flavor without overpowering it, infact, no one who ate a piece of this perfection noticed any coffee flavor at all.  Of course they wouldn’t have been able to tell me if they had because their eyes were rolling back in their heads while their tounges licked every last chocolate morsel off of their spoons. I ate a peice (a little goes a long way) at room temperature as well as chilled and prefer it cold from the fridge!

I rate this recipe a 10
 
Chocolate Intensity
Trish Boyle’s The Cake Book

Makes one 9-inch cake

8 ounces bittersweet chocolate (preferably 62% cocoa), finely chopped
12 ounces (3 sticks) unsalted butter, cut into pieces
1 cup granulated sugar
1/2 cup brewed coffee
6 large eggs
1 tsp vanilla extract
1/8 tsp salt

Preheat oven to 350º F. Butter the bottom and sides of a 9-inch round cake pan. Line the bottom with a parchment round and butter the parchment. (If you’re using a pan with a removable bottom like a springform, make sure to wrap the pan with 2 or 3 layers of foil.)

Place chopped chocolate in a large bowl.

In a saucepan over medium-high heat, stir butter, sugar and coffee until the butter is melted and february-111mixture is boiling. Pour the hot mixture over your chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the mixture is smooth.

In a medium bowl, whisk the eggs vigorously until blended. Whisk in the vanilla and salt. Slowly add about 3/4 cup hot chocolate mixture to the eggs, whisking constantly. (Tempering the eggs with a little bit of the hot chocolate mixture will prevent “scrambled eggs” when combining the two mixtures.) Add the egg mixture to the hot chocolate mixture and whisk to combine well.

Strain the batter through a sieve (to catch any cooked egg bits) and then pour batter into prepared pan. Set cake pan in a large roasting pan and fill the pan with enough hot water to come halfway up the sides of the cake pan. Bake for 35-45 minutes, until the center is shiny and set but still a bit jiggly. Transfer cake pan to a cooling rack and cool for 20 minutes.

Run a thin knife around the edge of the pan to loosen the cake. Place a cardboard round on top of the pan and invert the cake onto it. Remove pan and carefully remove the parchment paper. Refrigerate the cake for at least 2 hours before glazing with chocolate glaze.
*I chilled overnight before glazing and then chilled for 2 hours more before serving. It was PERFECT!

Bittersweet Ganache
6 ounces bittersweet chocolate, finely chopped
2/3 cup heavy whipping cream
1 tsp vanilla extract

Place chopped chocolate in a medium bowl.

In a small saucepan, bring the cream to a boil. Remove pan from heat and add the chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the glaze is smooth. Gently stir in the vanilla. Transfer glaze to a small bowl and cover the surface of the glaze with plastic wrap and let cool for 5 minutes at room temperature before using.

To glaze the cake:

Place the chilled cake, still on the cake round, on a wire rack set over a baking sheet. Slowly pour the hot glaze onto the center of the cake. Smooth the glaze over the top and sides, letting the excess drip onto the baking sheet.

Scrape the extra glaze from the baking sheet and put it in a small ziploc bag. Seal the bag and cut a tiny hole in one of the bottom corners. Gently squeeze the bag over the top of the cake to drizzle the glaze in a decorative pattern. Refrigerate the cake at least one hour before serving.

*I chilled the cake overnight and LOVED the texture and flavor of it. I actually prefer to eat it straight from the fridge, nice and chilled! The texture is smooth, rich and creamy and holds up well while eating.

Swirled Cake Bars

This recipe comes out of a handwritten cookbook of my grandma’s recipes. I received a copy of her her favorite recipes including her Oatmeal Fudge Bars. I love this cookbook and everytime I make a recipe from it I picture my grandma in her kitchen (with two stoves/ovens) baking bread and goodies each day. I loved to help her and can’t wait until I have children and grandchildren to create memories with them and share my passion for cooking and baking.

These bars a cross between cake and a brownie. They are not as light and fluffy as cake but don’t have that true uber chocolate flavor like a brownie would (even cake-like brownies). I made these for movie night with some friends. I wanted something chocolately but not overly so or too rich. I also wanted something that we could eat with our hands and not need a bowl and fork/spoon. I had recently made cupcakes and was not in the mood to make them again. I wanted a bar recipe but after paging through my cookbooks I did not find one that jumped out at me. That is when I reached for my grandma’s cookbook and the title caught my eye. That was exactly what I was looking for!

These bars have a more dense texture than cake but in a good way.  I like the fact that they incorporate chocolate into the batter without it dominating the overall flavor of the bar. It is like a marbled cake but in bar form.  The batter was very thick and I had a difficult time ‘swirling’ the two together. I swirled very little for fear of mixing the two batter together making the two distinct colors merge into a lightly colored cake bar.

These were eaten up by my friends in no time, even by the non-sweet eaters. I will admit that we did eat a few after the movie with a scoop of icecream,  hot fudge and toasted walnuts on top. I have to say that I loved the texture of these bars with the icecream and hot fudge better than a cookie.

I would make these again. Next time I might add mini chocolate chips or toasted walnuts (as called for in the recipe) to the batter. My swirling technique was not the best with these bars because the batter was thick. Next time I think I will swirl more than I did this time, for appearance sake. Either way, these are worth a try and are easy to modify to your family’s preferences (toasted nuts, M&M’s, chocolate chips, PB chips, toasted coconut etc.) These would even be good frosted!

I rate this recipe a 7.5

Swirled Cake Bars
1 1/2 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
3/4 cup shortening (or butter)(I used 1/2 cup shortening 1/4 cup butter)
1 1/2 cups sugar
2 tsp vanilla
3 eggs
1 cup nuts (I omitted because I had none)
2 oz. semi-sweet chocolate, melted (I used 1 oz semi-sweet and 1 oz bittersweet)

Preheat the oven to 325 degrees
Lightly spray and flour a 9×13 pan with PAM.
In a small bowl wisk together the flour, baking powder and salt. In large mixing bowl cream the shortening and sugar. Add the vanilla and eggs. Beat only to combine. Mix in the flour mixture and beat at medium speed for 2 minutes.
Spoon half the batter into another bowl. Fold the 1/2 cup of nuts into the vanilla batter. Gently pour batter into prepared pan.
To the remaining batter fold in the melted chocolate until incorporated. Gently drop spoonfulls of the chocolate batter over the vanilla batter in the pan. Using a greased knife, cut through the two batter to create swirl patter. Top with remaining nuts.
Bake for 20-30 minutes or until a toothpick in the center comes out clean. Do not overbake.
*Mine baked in 24 minutes.

Classic White Cake

As you know I bake tons of cookies and bars but very few cakes.  While I love to eat cake, I would much rather bake bars or cookies. The reason is simple: I like the versatility of bars/cookies and the ability to reduce/increase recipes easily without it negatively affecting the final baked good. Plus, I love to chill or freeze cookie dough for future use (something that you can not do with cake batter to my knowledge).

I was asked to bake cupcakes for a recent baby shower. Now, I know I could have taken the easy way out and use a boxed mix but I jumped at the chance to try a new recipe and not have to eat 24 cupcakes by myself!

I turned to the internet and found a great Classic White Cake Recipe from RecipeZaar. It was a snap to prepare, used ingredients I commonly have on hand and came out great. It was the perfect cake for those with little experience at baking cakes.

Using tips from my grandma,  I used ingredients that were all room temperature. I sifted together the flour, baking soda and salt and I creamed the butter and sugar very very well until it was light and fluffy, scraping the bowl as needed.  I had to change the original recipe a bit because I only had five eggs so I subbed one whole egg for two of the egg whites called for. What I ended up with was a cake with a subtle flavor and a light crumb. I did not think the cake was overly sweet so it was just perfect with frosting (I cheated and used canned, but next time I would make my own).

I will be using this recipe again. I think it would make a great layered cake (I will need to work on my decorating skills) I also would like to try this with flavored frosting or some lemon zest in the batter.

I would rate this recipe an 8.5

Classic White Cake
adapted from RecipeZaar
12 tablespoons unsalted butter, softened
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (I used 4 egg whites and 1 whole egg)
3/4 cup milk (I used 2% milk)
2 teaspoons vanilla extract (I used 2 1/2 teaspoons)

Preheat oven to 350.
Bring all ingredients to room temperature.
Butter two 9-inch diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan and line bottoms with parchment or waxed paper. (OR line muffin tin with cupcake liners)

In a large mixing bowl, beat butter and sugar for about 5-7 minutes, until light and fluffy.
Sift together flour, baking powder and salt.
Set aside.
Combine egg whites, (and whole egg if using), milk and vanilla extract.
Add 1/3 of the flour mixture to butter mixture then add half the milk mixture.
Continue to alternate beginning and ending with flour mixture.
Scrape bowl and beater often.
Pour batter into prepared pan (s) and smooth top with a metal spatula.
Bake cake (s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Or bake cupcakes for 20-25 minutes, checking for doneness at 18 minutes.

Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely before frosting.
*The frosting I used was Duncan Hines Classic HomeStyle Vanilla (with blue food coloring)
*Decorations are from Wilton that I found at the grocery store

Yellow Sheet Cake

While I am a HUGE chocolate cake lover, my heart belongs to the Yellow Cake. I tried my hand at making one from scratch and was very pleased with the results. After searching through several cookbooks for a recipe that was worthy of sacraficing my Homemade Yellow Cake Virginity I decided I was more comfortable using a recipe already blogged about for my “first time”. I turned to Nic at bakingbites and found what I was looking for! I followed her recipe to a “T” with the exception of adding a drop of Yellow food coloring to bump up the Yellow in my Yellow Cake.

Take note, as she uses a unique mixing method (blends the butter with dry ingredients before adding the wet) which produces a cake that has the most tender crumb you have eaten. The cake baked up light, fluffy and oh so delicious. and nothing takes a Yellow Cake over-the-top better than Chocolate Frosting.
I was so pleased with the cake that could not wait to taste it. Instead of making homemade chocolate frosting, I busted out my favorite canister of Chocolate Frosting and proceeded to enjoy the fruits of my labor with a good slathering of Chocolate on top (just the way I like it).
Let me say, while boxed Yellow cake mixes totally rock my world, this recipe has sent my world into a tail-spin!
I rate this cake a 7.5
Yellow Sheet Cake
from bakingbites
2 ½ cups cake flour
2 tsp baking powder
½ tsp salt
1 ½ cups sugar
½ cup butter, softened
3 eggs
1 cup milk (I used whole)
2 tsp vanilla extract
1 drop Yellow Food Coloring
Chocolate Frosting
Preheat oven to 350F.
Line a 9×13 inch sheet pan with parchment paper, or lightly grease it with shortening or oil (butter will produce a harder “crust”).
Sift cake flour, baking powder and salt into the bowl of an electric mixer. Add sugar and, using the paddle attachment, mix on low speed to blend. Cut butter into 4 or 5 chunks and drop into the bowl with the flour. Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
In a large measuring cup, combine eggs, milk, vanilla and food coloring. Beat lightly with a fork until combined. With the mixer on low, pour 1 cup of the egg mixture into the bowl. Turn speed up to medium and beat for 1 ½ minutes. Reduce speed back to low and pour in the rest of the egg mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated.
Scrape down the sides of the bowl and beat for a few more seconds, if necessary.Pour into prepared 9×13 pan and spread batter evenly with a spatula. Tap gently a few times to eliminate any bubbles.
Bake at 350F for 30-35 minutes, until a tooth pick inserted into the center comes out clean.Let cool for 30 minutes in the pan before turning out onto a rack to cool completely. Frost with Chocolate Frosting and Enjoy!

Hershey’s Perfectly Chocolate Cupcakes

This recipe comes from the Hershey’s website. Just as the title implies this is the “Perfectly Chocolate Cake”. I chose to make mine into cupcakes (portion control, ha ha, yeah right!) and as you can seen I filled cupcake liners with a tad too much batter as the cupcakes almost baked over their liners!

These baked up light and fluffy (as you can see) and oh so chocolatey! I chose not to frost these cupcakes as I much prefer a dollup of SugarFree Coolwhip on the top of my cupcake. Frosted or not, you will not be disappointed with this cake recipe as it is a tried and true and has received RAVE reviews, both on the Hershey’s website as well as on “What’s for Dinner” message board on thenest.com as seen in Chelley’s, Erin’s, Carrie’s and Tara’s blogs.
If you are looking for the Perfect Chocolate Cake (or cupcakes) give this recipe a try and be prepared to have your socks knocked off.
I rate this recipe a 9
.
Hershey’s Perfectly Chocolate Cupcakes
from: Hersheys
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
VARIATIONS:ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Better Than (you know what) Cake


There are many names for this cake and many variations. My mom used to refer to this as Better than Christmas cake so my sisters and I could ask for dessert without it sounding “R-rated” or spurring a discussion about the “Birds and the Bees” at the dinner table; especially so when we had friends over.
This cake is my sister’s absolute favorite cake. She requests it every year for her Birthday cake. It is so simple to make as it starts with a boxed cake mix, although a homemade one would work as well, but why put in the extra effort when the cake is really just used as a “sponge” to soke up all the ooey gooey goodness in this recipe. I would prefer to bake a cake from scratch when I can truly enjoy its flavor and texture.
As I have said, this cake has many variations and is so versitile. Some recipes call for a yellow cake mix, pineapple and coconut, others use German chocolate cake mix. The possiblities are endless. I will admit that the Yellow cake mix version does not appeal to me in the slightest so I stick to the Chocolate variety. The thing I love about this cake is the longer it sits in the fridge the more moist and delicious it becomes! How many cakes can say that?? This cake is so moist, rich and oh so good. In an attempt to “lighten” it up a bit (especially since the holiday goody consumption is around the corner and my jeans are already a little snug) I modified my usual “recipe” My changes in red.
.
I rate this recipe an 8
.
Better than Christmas Cake
1 boxed Triple Chocolate Fudge Cake Mix (Betty Crocker)
Water, eggs and oil called for with cake mix *I used 1 can Diet Coke in place of all water, eggs and oil
1 12 oz. jarred Caramel Sauce *I used Sugar Free
1 can Sweetened Condensed Milk * I used Fat Free Bordens Sweet and Condensed Milk
1 Butterfinger bar, crushed
1 Skor bar, Crushed
1 tub Coolwhip, thawed *I used Sugar free
1 cup mini chocolate chips
Bake cake according to package directions for a 9×13 pan until a few crumbs come out on a toothpick inserted in center.
After removing cake from oven, use the back of a wooden spoon and poke several holes in the cake, making sure not to go all the way to the bottom of the pan or the carmel and milk will pool and stick to the pan making it hard to serve.

Stir together in a bowl the carmel sauce and Sweet and condensed milk. You can heat carmel slightly in the microwave to make it easier to mix.

Evenly pour mixture over the entire cake making sure to pour some into the holes you poked.
Sprinkle the crushed candy bars evenly over the cake. Cover and refridgerate until ready to serve. Best if allowed to chill overnight.
When ready to serve, frost cake with Coolwhip and sprinkle with mini chocolate chips.
*I like to allow the cake sit out at room temperature for about 15-20 minutes before serving to allow the carmel/milk mixture to warm a bit and create a gooey sauce through out the cake.