Best Grans Flop Proof Chocolate Cake Recipes
GRAN'S FLOP PROOF CHOCOLATE CAKE
My Gran gave me this recipe at my hen's party before I got married. I'll always keep it near, but paper get's damaged, so I'm saving it here.
Provided by Luschka
Categories Dessert
Time 45m
Yield 1 Cake
Number Of Ingredients 13
Steps:
- Sift together sugar, flour, salt, cocoa.
- Stir to mix.
- Add vanilla essence to egg yolks.
- Stir together.
- Add baking powder to egg whites.
- Beat well to a froth.
- Add boiling water to oil and stir vigorously into dry ingredients.
- Add in egg yolk mixture and stir.
- Fold in egg white mixture.
- Bake at 180C (350 F) for approximately 30 minutes.
- For icing:.
- Once cake has cooled down, mix ingredients and ice cake.
Nutrition Facts : Calories 2354.5, Fat 136.2, SaturatedFat 22.9, Cholesterol 586.9, Sodium 2457.8, Carbohydrate 245.3, Fiber 6.6, Sugar 127.1, Protein 38.9
GRAN'S ' FLOP PROOF' CHOCOLATE CAKE
My gran gave me this recipe for my first hen party. I don't know where she got it from, but it's a stunning cake. Hope you enjoy!
Provided by Luschka
Categories < 60 Mins
Time 45m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Line a 20 cm diameter cake tin with wax paper.
- Heat oven to 180°C or 350°F while preparing mixture.
- Sift together sugar, flour, salt, cocoa.
- Stir to mix.
- Add vanilla essence to egg yolks.
- Stir together.
- Add baking powder to egg whites.
- Beat well to a froth.
- Add boiling water to oil and stir vigorously into dry ingredients.
- Add in egg yolk mixture and stir.
- Fold in egg white mixture.
- Bake at 180°C (350°F) for approximately 30 minutes.
- For icing:.
- Once cake has cooled down, mix ingredients and ice cake.
Nutrition Facts : Calories 2331.6, Fat 136.9, SaturatedFat 24.2, Cholesterol 586.9, Sodium 2461.2, Carbohydrate 245.1, Fiber 8.9, Sugar 127.4, Protein 39.1
3-INGREDIENT FLOURLESS CHOCOLATE CAKE
This naturally gluten-free cake is impressive enough for special occasions but secretly easy enough to make in less than an hour.
Provided by Molly Baz
Categories 3-Ingredient Recipes Cake Dessert Bake Wheat/Gluten-Free Chocolate Back to School
Yield Makes 1 (10-inch) cake
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Grease springform pan with butter and line bottom with parchment.
- Using an electric mixer on high speed, beat eggs in a large bowl until doubled in size, about 5 minutes.
- Place chocolate chips, salt, and 1 cup butter in a large microwave-proof bowl. Microwave on high in 10-second bursts, stirring between bursts, until smooth and pourable.
- Using a rubber spatula, gently fold one-third of the whipped eggs into chocolate mixture until incorporated. Fold egg and chocolate mixture back into remaining whipped eggs until incorporated.
- Transfer to prepared pan; cover bottom and sides of pan completely with foil. Set springform pan inside a large roasting pan; add hot water to a depth of about 1".
- Bake cake until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan, 30-40 minutes. Let cool before serving.
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