There are thousands of chocolate cake recipes...really, way too many variations to count. And as Mother's Day approached, my 15 year old requested an easy version in order to try her hand at her third cake ever. We set about finding a recipe that was relatively quick and easy, as well as tasty.
Often, it is the most simple and delicious cake that shows the skill of the baker. When you are working with only a handful of ingredients, it is critical that each be the best...no way to mask second rate cocoa when it is one of a total of 8 components in the end product.
There is sort of a strange irony about "simple" food...that somehow, it must not taste as good because it was "easy" to make. Yet, when you strip away multiple ingredients and fancy techniques, you are left with meals that must stand on the quality of their few components.
So, we found a couple of recipes, and with a few minor improvements (because, really, did you think that I could restrain myself?) we were ready to embark on our culinary adventure. What follows is a recipe for chocolate cake that can be made in under 15 minutes or so and a frosting that can be made in ten. How's that for a quick dessert?
Quick Chocolate Cake Recipe:
1 cup sour cream
2 eggs
3 tbs cocoa*
1 tsp instant espresso
1 tsp salt
1 tsp baking soda
1 cup sugar
1 cup flour
Preheat oven to 350 degrees. Grease and flour a 9 inch circular cake tin, set aside. In a large bowl, add eggs and sour cream, beat together until combined. Add cocoa, espresso, salt, baking soda, sugar and flour, beat to combine. Bake for 40-50 minutes or until a toothpick inserted into the middle comes out clean.
Quick Chocolate Frosting Recipe
1 cup sugar
1/3 cup half and half
1/2 stick unsalted butter
1 tsp vanilla
1 cup chocolate chips (60% cacao)**
In a double boiler, combine sugar, half and half, butter and salt. Stir until sugar has dissolved and mixture has formed a syrup-like consistency. Add chocolate chips and stir until melted. Remove from heat, add vanilla. Stir until combined.
This frosting starts out very liquid and smooth, but will dry into a fudge-like consistency. I suggest letting it cool for just a couple of minutes, then starting with a quick initial coating. Finish with another coat for a beautiful, smooth appearance.
And that is it, really...a fantastic cake, easy and delicious...and a lot of fun! If you have a child who is interested in baking, this is a great starter recipe and a good way to initiate conversations about ingredients and quality. Let me know if you give it a try...
*I recommend using an excellent cocoa...not a hot cocoa mix or, tempting as it may be, a cocoa at the grocery store that costs less than four dollars. Trust me, this is really an important flavor factor. I am including a link with a bit of information on using cocoa in baking.
**I recommend using really great chocolate with at least 60% cacao. Here's a link to help out a bit with chocolate percentages and how they can affect baking.
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