I must be on some sort of dessert making binge because I’ve just noticed this is the third post in a row that demands you to make cake! And, this one is especially novel.
I am really not a baker but when it comes to cakes and desserts I have certain ones that I make time and time again, because they are sublimely good and always work. I love this cake because of the implication. A Six-Minute chocolate cake is not a challenge I could turn down and so have been whipping out this cake since I discovered it in my Moosewood Cooks At Home Cookbook in 1994.
It is something that intrigued them too as they stole this recipe from a 1978 House & Garden Magazine.
It truly does come together in 6 minutes (or less!) and I know because I have put the timer on and raced the clock numerous times. It is also great, Moosewood touts, because it is so low in calories (237 per slice), and cholesterol.
I find it a fantastic cake for the young people in your house to try. It can be made by anyone from the age of about 8 up with no help whatsoever!
Another great thing is that this evening I made it as a last-ditch attempt to serve for my sister-in-law’s birthday which is today.
You will need:
for the cake:
1 1/2 cups all-purpose flour
1/3 unsweetened cocoa powder
1 tsp baking soda (bicarbonate of soda)
1/2 tsp salt
1 cup sugar (fine granulated)
1/2 cup vegetable oil
1 cup water or brewed coffee (my coffee was cold and leftover from breakfast)
2 tsp vanilla extract
2 tbs vinegar (i.e. distilled white vinegar)
for the glaze:
1/2 lb (1 cup if using chocolate chips) bittersweet chocolate
1/2 cup hot water, milk, half & half or light cream
1/2 tsp vanilla extract
Equipment: one 9″ round baking tin
Preheat oven 375*
1 – Put the dry ingredients into a sieve and sift into the baking pan (first 5 ingredients). Mix together gently with a wooden spoon or small manual whisk.
2 – Mix the oil, water (or coffee – I used coffee), and vanilla together in a small bowl or jug (last 4 cake ingredients) and mix into the dry ingredients.
3 – Add the vinegar and mix until entire batter takes on a light brown color (do not over mix). Place in oven for 20 to 25 minutes or until toothpick or sharp knife comes out clean when inserted into the middle of the cake)
Let cool on a wire rack, removing cake after about 5 minutes from the pan. You can also remove when it has cooled completely.
Make the glaze:
1 – On a low heat melt the chocolate and in a small pot heat the milk or water.
2 – Turn off heat and add the hot liquid and vanilla to the chocolate. Mix well and set aside until cake has completely cooled.
3 – Spread the glaze on top of the cake and place in the fridge for at least a 1/2 hour to let the glaze harden a little.
Serve as is!