Tuesday, June 12, 2012

The Easiest Chocolate Cake


It has been almost one year since I posted in this blog. What have I been up to? Mostly running back and forth between two jobs, while somehow finding the time to successfully complete two semesters of graduate school. Things are less busy now. I just have two jobs, an internship, and two online summer classes.

Okay, so maybe not really less busy. But I'm here anyway.

Recently it was a friend of mine's birthday. That friend likes his chocolate, so I brought this cake to his party. People I'd never met asked if I was some sort of gourmet baker. It got tons and tons of compliments. So many that I was almost embarrassed. Why? Because this is the easiest chocolate cake to make. Ever.

The Easiest Chocolate Cake Adapted from Orangette

7oz dark chocolate or chocolate chips (at least 60% cocoa)
7oz butter
1 cup plus 2 T sugar
5 eggs
1 T flour

Preheat the oven to 375 degrees.

Chop the chocolate (if using bars) and butter and microwave for 30 seconds at a time, stirring, until completely melted. Stir in the sugar. Allow to cool for a few minutes, then stir in the eggs one at a time. Finally, add the flour and pour into a greased 8-inch round pan. Bake for 25 minutes. The middle of the cake should barely jiggle.

You can serve it with a dusting of powdered sugar or some whipped cream. It's super chocolatey on it's own, but if you want to get crazy....

Ganache Glaze
Adapted from Baked: New Frontiers in Baking
8oz dark chocolate (at least 60%)
1/2 cup heavy cream
1/4 cup light corn syrup

Chop the chocolate and set aside. Combine the cream and corn syrup in a saucepan and bring to a boil. Pour over the chocolate and let sit for two minutes, then stir until smooth.

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