I don’t bake very often, so am no pro. But, even with my lack of mad skills in the baking department, I made these individual chocolate cakes to have with berries and vanilla ice-cream recently, to serve to company, and was very pleased with the results of my baking efforts. Everyone thought they were great!
Not wanting to make a large batch I set out to find a small recipe on the internet, and found this one from the Dollhouse Bake Shoppe blog. UPDATE : The recipe on the site has been subsequently modified to make a full 12 cupcake recipe, while the one I include below is a smaller recipe that makes 8 to 9 cupcakes.
Made with cocoa, it was easy to do and very delicious. That and it required only items that I already had on hand. It’s a perfect chocolate cake recipe for when you just need some plain moist and tasty cake.
It is made extra flavourful by the addition of instant coffee powder and vanilla. (The recipe calls for Espresso powder but I used instant coffee powder instead, which we had because we use it to make dark rye bread, but you could probably omit it, and just add the water or 1/3 cup of brewed coffee instead.)
This is really a cupcake recipe, with a yield of 8 cakes (although I made mine slightly smaller and got 9 cakes.) One would normally add icing/frosting to the cupcakes, but I was looking for plain cake that I could dress up with ice-cream and berries. Next time, I might make this chocolate sauce to drizzle over the dessert, but really this was delicious without that.
This makes a perfect casual dessert that we will be making again for sure. It is now a ‘go-to’ recipe in my repertoire.
Wishing you a great Friday,
Food Friday : Chocolate Cake and Berries Dessert
- 2/3 cup granulated white sugar
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup buttermilk OR 1/3 milk mixed with 1 teaspoon white vinegar
- 1 large egg
- 2 1/2 tablespoons vegetable oil
- 3/4 teaspoon vanilla extract
- 1 teaspoon instant coffee powder
- 1/3 cup boiling water
Preheat oven to 350 degrees F. Oil cupcake pan or line with paper liners.
In a large bowl, mix together dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt).
In a smaller bowl whisk together wet ingredients (milk, oil, egg and vanilla).
Using a whisk or wooden spoon, mix dry ingredients into wet, just until incorporated.
Dissolve coffee powder in boiling water and fold into the batter.
Note: the batter will be very thin.
Distribute into pan. Bake for 16-20 minutes until an inserted toothpick comes out clean. (Note to self: our oven took 18 minutes).
Serve individual cakes with a scoop of ice-dream and berries on the side.
The cake was developed by Lindsay Ann at the Dollhouse Bake Shoppe blog
Berry and Ice Cream Topping
- About 3/4 cup mixed berries per serving
- Vanilla Ice Cream
Arrange on the plate in a pleasing manner