I wonder if anyone has an easy recipe for chocolate cake using cocoa instead of cooking chocolate? I would really appreciate this. I do love this site!
Bujubaby from Drysdale, Victoria, Australia
1 square baking chocolate = 1 tbsp. vegetable oil and 3 tbsp. cocoa powder (plain powder not drink mix)
Tastes as good as baking chocolate in any recipe and more healthful.
One Bowl Chocolate Cake
People ask for this recipe every time I make it. Just frost with your favorite frosting.
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees. Grease and flour two nine inch round pans. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely. (Can be make in a 13x9 inch pan as well) ENJOY!
Buy a can of Hershey's chocolate and use the recipe on the can -- it's great!
I have made the one on the back of the Hershey's baking cocoa can and liked it. They keep changing the featured recipe though so I am not sure which one it was. I thought it was called something other than these.
This is a slightly different one than I make but a Chocolate Mayo cake is very good and moist:
Dark Chocolate Cake.
3/4 cup coffee
1/2 cup cocoa powder
1 1/4 cup sufar
4 ozs butter
3 eggs - seperated
1 teaspoom salt
1 teaspoon vanila essense
1 teasponn carb soda
1/4 cup sour cream
2 cups plain flour
1/2 cup sugar (extra)
Method> Stir Hot Coffee gradually into cocoa.
Combine 1/14 cup suger with butter, egg yolks,salt,vanilla and 1/2 cocoa mixture.
Beat until light and creamy, mix carb and sour cream together.
To Butter & Sugar mixture add sour cream and cocoa-coffee alternately with sifted flour. Beat egg whites until stiff,
gradually add the 1/2 cup sugar, beat until meringue stands in stiff peaks.
Fold into chocolate micture.
Pour into 9 or 10 inch greased and paper lined deep tin.
Bake in Moderate oven 1 to 1 1/4 hours.
Cool completely on cake cookler, then cut into 2 layers and join with whipped cream.
Spread frosting in thin layer over the top and sides of the cake, decorate with walnut halves and cherries or strawberries.
Refrigerate until frosting is firm.
I use the recipe on the back of the Hershey's cocoa box. My husband loves the butter cream icing (I use additional cocoa in it to make it more chocolaty).
I don't have the recipe on me, but if you look up Texas Sheet Cakes on the recipe web-sites you will find an excellent dark chocolate cake made with cocoa. The frosting that came with the one I have is the best chocolate frosting I ever had! Also, the recipes that use boiling water or heat the cocoa with other ingredients make darker more chocolaty cakes because the heat does something to the chocolate to release more flavor before it is baked (see Cooks Illustrated for details). And those recipes using a touch of coffee bring out the chocolate flavor more too.
1 1/2 c. flour
1 c. sugar
1 t. baking soda
1/2 t. salt
3 T. cocoa
1 T. white or cider vinegar
1 t. vanilla
6 T. cooking oil
1 c. cold water
Preheat oven to 350 deg. Spray an 8 x 8" pan with baking spray. In a large bowl, mix together dry ingredients. Make 3 holes in the dry mixture. Put vinegar, vanilla and oil in the 3 holes. It's OK if the liquid runs out of the holes. Pour water over all, mix well with a sturdy spoon. Turn into pan, bake for 25 minutes or until the top springs back. Serve warm with butter on top, or cool and frost with your favorite fudge or brown sugar frosting.
If you want to double the recipe, double everything except the vinegar, bake in a 9x13" pan, for about 35 minutes.
This recipe has been in my family for years, still a favorite!
Thank you all so much for the wonderful recipes. I have a couple of queries. In Australia, we don't get Hershey's Chocolate so I can't the recipe from the tin. The other thing I wish someone would explain to me is: Is all purpose flour the same as self raising flour which we use here. I am presuming it is and if I use self raising flour which means I don't need to put the baking powder and baking soda into the mix, will it turn out the same? Sorry if I sound so ignorant but I've never come across this term before. Thank you all so much.
NO all purpose flour does NOT have anything in it. It is not the same as self rising NOR bread flour, which has more gluten in it and sometimes made from certain wheat grains. There is hard wheat, light wheat, etc Pastas have a different wheat grain used than that for bread.
Confusing, unless you live in the farming areas where these are produced.
If you don't have unsweetened baking chocolate, substitute three tablespoons of unsweetened cocoa powder plus one tablespoon of fat (preferably oil) for each one ounce square. US dark chocolate is the same as UK plain chocolate, that is, the darkest and least sweet of the chocolates intended for eating (also called bittersweet). What is called milk chocolate in the UK is called milk chocolate in the US, too, but many people simply refer to it as "chocolate". The stuff called "semi-sweet chocolate" by some folks is the US dark or UK plain. "Bitter chocolate" is, apparently, the UK term for high quality plain chocolate. Some manufacturers apparently distinguish between "sweet dark," "semi-sweet" and "bittersweet" (Sarotti is one), but they seem to be minor variations on a theme. Chocolate chips are not necessarily a substitute for bar chocolates, because the chips have something added to them to slow down melting.
All purpose flour has no leavening in it.
Self-rising flour has had the leavening added.
Whether the recipe will turn out the same if you use self- rising flour without adding the leavening will depend on the proportions in the flour and the proportions in the recipe. You will have to try it to see if the cake rises properly.
Here is my favorite recipe.
Ma Brown's Homesteader Cake
Combine in a bowl and stir together
3 cups of all purpose flour
2/3 cup of cocoa
1 teaspoon salt
2 cups sugar
2 teaspoons of baking soda
In a separate bowl combine the following
2 teaspoons of vanilla
2 teaspoons of plain vinegar
(this will help to keep the cake moist)
2/3 cup cooking oil (corn oil is best)
2 cups of cold water
Add the dry ingredients and mix together.
Pour batter into a 9" by 13" pan that has been greased and floured.
Bake at 350 degrees fahrenheit for 35 minutes.
Simple Chocolate Frosting
In a medium sized pan put the following
5 tablespoons of butter
1/3 cup of milk
1 cup of sugar
Stirring constantly over medium heat bring this to a boil and boil for 2 minutes.
Remove from heat and add
1 cup of semi-sweet chocolate chips
Stir until the chips are melted.
Let it cool for about 4 minutes.
Pour it over the cake.
I have been able to use just about any chocolate as long as there is one cup. Whenever I have left over candy from a party, I often use it in the frosting. Best of luck in your baking.
Ooops. I accidentally wrote self raising flour instead of plain flour in the last post. So All Purpose flour is the same as plain flour in Aus. I see.
I just posted a recipe for a delicious chocolate cake using cocoa powder - and it doesn't use eggs or butter and can be mixed in 6 minutes! Very thrifty and fun! You can find it under "Valentine's Day Vegan Chocolate Cake" here:
Hope you don't mind another one... it's my Mom's and its delis.It's also. very moist.
½ cup butter
1 ½ cup sugar
½ cup milk
5 tbsp. coco + 1 tbsp. butter
1 3/4 cup flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. soda
1 tsp. vanilla in 3/4 cup hot water
Mix butter, sugar, eggs and slowly add milk. Then add the rest of the ingredients. Mix well.
Pour into a well greased pan and bake till done.
Oven temp. 375' - 1 hour.
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