Saturday, February 25, 2012

King Arthur is still KING- Chocolate cake

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This cake is so stinking simple. It's amazing really. Simple. Dairy free,  and vegan depending on which variation you use. So very moist, not overly sweet. Which is perfect for an "every day" cake.
Not only is this cake easy to make, the only thing you need to wash is a cake pan, a small spatula and a whisk. If you have a scale that is, if you do not have a scale, you need one. This one, right here, is BOSS. I love it.  If you don't have a scale there are cup measurements also. One thing about this cake is that it's pretty forgiving. I was heavy handed with the water and poured in 9-3/8 ounces, I used extra cocoa, might have put a splash too much vinegar in there, I didn't use a teaspoon to measure the soda, salt, or vanilla,  and I still had a beautiful moist cake in the end. I also used vanilla powder. I am completely out of Vanilla extract. I have some beans to make some but I haven't gotten around to it. So, I have vanilla bean paste, vanilla beans, ground vanilla beans, and vanilla powder, but not extract. Oy. I used my silicone coated whisk because my pans are non stick.
This is a King Arthur Flour recipe and can be found here, here, and here. I love King Arthur Flour recipes. I feel that they are fool proof and tested. I'm not a great baker, so I like that. I have one book from King Arthur, and it's the King Arthur Flour's Whole Grain Baking Cookbook. This Whole Wheat Carrot cake recipe is adapted from that book. Just awesome, easy recipes. When it comes to baking King Arthur Flour is truly king. Their flour is awesome also, and I can get it at a local store here!
If you want you can sprinkle chocolate chips and marshmallows on top for the last five minutes of baking time for a treat.
So let's make this Cake-pan cake. [I put the changes I made in brackets.]

This picture was taken shortly after the cake came out of the oven. We couldn't wait to try it!
King Arthur Flour's Cake-pan cake

[cooking spray]
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour [Use your favorite AP flour]
1 cup (7 ounces) sugar
1/4 cup (3/4 ounce) cocoa, [I used 1 ounce of extra dark]
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional [1 teaspoon]
1 teaspoon baking soda
1 teaspoon vanilla, [I used vanilla powder]
1 tablespoon (1/2 ounce) vinegar [I used 3/4 ounce of plain white, the original recipe didn't specify]
1/3 cup (2 5/8 ounces) vegetable oil
1 cup (8 ounces) cold water (original recipe), coffee (next inspiration), milk (later inspiration), or 3/4 cup water and 1/4 cup rum (latest inspiration)
[I used 9- 3/8 ounces]

[I sprinkled chocolate chips on top also.]

You need an 8 inch round or square cake pan that is at least 2 inches deep. Or use a 9 inch cake pan. A whisk and a small spatula. A round pan, would be best because you have to use the spatula to mix in the dry ingredients in the corners of a square pan. But, ours came out great.

Preheat the oven to 350 degrees. Place the cake pan on top of the food scale. Measure or weigh the ingredients directly in the cake pan. Put the flour, sugar, cocoa, salt, vanilla powder and espresso powder into the cake pan. If using vanilla extract, don't add it yet.
Whisk the ingredients to combine, or use a fork. 
Make two to three wells in the dry ingredients.
Put vinegar, oil and vanilla (if you are using extract) in the wells. Pour the cold water on top of the ingredients and mix well. Take a small spatula and scrape the sides, corners and bottom of the pan to make sure the dry ingredients are incorporated.
Sprinkle with mini chocolate chips.
Bake in the oven for 30-35 minutes. Cake is done when a toothpick is inserted into the center of the cake and comes out clean.


King Arthur Flour's Cake-pan cake

[cooking spray]
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (7 ounces) sugar
1/4 cup (3/4 ounce) cocoa, [I used 1 ounce of extra dark]
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional [1 teaspoon]
1 teaspoon baking soda
1 teaspoon vanilla, [I used vanilla powder]
1 tablespoon (1/2 ounce) vinegar [I used 3/4 ounce]
1/3 cup (2 5/8 ounces) vegetable oil
1 cup (8 ounces) cold water (original recipe), coffee (next inspiration), milk (later inspiration), or 3/4 cup water and 1/4 cup rum (latest inspiration)
[I used 9- 3/8 ounces]

[I sprinkled chocolate chips on top also.]

You need an 8 inch round or square cake pan that is at least 2 inches deep. Or use a 9 inch cake pan. A whisk and a small spatula.

Preheat the oven to 350 degrees. Place the cake pan on top of the food scale. Measure or weigh the ingredients directly in the cake pan. Put the flour, sugar, cocoa, salt, vanilla powder and espresso powder into the cake pan. If using vanilla extract, don't add it yet. Whisk the ingredients to combine, or use a fork. 
Make two to three wells in the dry ingredients. Put vinegar, oil and vanilla (if you are using extract) in the wells. Pour the cold water on top of the ingredients and mix well. Take a small spatula and scrape the sides, corners and bottom of the pan to make sure the dry ingredients are incorporated. Sprinkle with mini chocolate chips.
Bake in the oven for 30-35 minutes. Cake is done when a toothpick is inserted into the center of the cake and comes out clean.
Sprinkle chocolate chips and marshmallows on top for the last five minutes of baking time for a treat.
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