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Six Minute Chocolate Cake

If you’re going to eat cake, it might as well be made from the purest, cleanest ingredients – in other words, nothing fake or over processed. Here is a SUPER EASY recipe (from "Moosewood Cooks at Home" by Mollie Katzen with a couple of minor changes). I’ve had this cake and it’s unbelievably good. Cheryl Six Minute Chocolate Cake Preheat oven to 375 degrees. In a large bowl, stir with a whisk to combine: 1-1/2 c. (scant) unbleached flour 1/3 c. unsweetened cocoa 1 t. baking soda 1/2 t. salt 1 c. sugar (organic….if possible) In a liquid measure, whisk together: 1 c. cold water or brewed coffee (or water and add 2 T. Pero or other non-coffee, non-decaf powder to dry ingredients) 2 t. pure vanilla extract 2 T. vinegar (Bragg’s apple cider vinegar is a good one) Pour the liquid mixture into the dry mixture. Stir and pour into 9×9 ungreased pan. Bake for 25 to 30 min. Glaze: 4 oz bittersweet chocolate 1/3 c. + 1T. hot milk or cream 1 t. vanilla Melt chocolate. Whisk in milk & vanilla. Pour evenly over cake (can do right when it comes out of the oven). If you don’t have bittersweet chocolate to make the glaze, you can top it with this frosting: Fluffy Chocolate Frosting 3/4 c. cocoa 1/2 cup butter (1 stick) (organic…if possible) 1/2 c. evaporated milk 4 c. confectioner’s sugar (powdered sugar) (I’m not sure how to improve the quality of this ingredient) 1 tsp. vanilla Mix cocoa & sugar. Cream butter and sugar mixture. Beat in remaining ingredients until creamy. Add a few additional drops of milk as needed.

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