Best Six Minute Chocolate Cake Recipes

THE SIX-MINUTE CHOCOLATE CAKE

Steps:

• Add the liquid to dry ingredients and stir gently just to blend until smooth. Then add: 2 Tblsp. cider vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and the vinegar react. Stir just until the vinegar is evenly distributed throughout the batter. Bake for 25-30 minutes if 8" or 9" inch pan. Longer if using a 7" inch pan. You can do two of these to make a great chocolate layer cake (add any frosting) or use a smaller pan (like 7") if you are going to serve it as just one layer - it's a nicer presentation. Very nice if dusted with powdered sugar and decorated with berries or flowers. Also can use the Optional (vegan) Glaze: ½ pound (about a 1 ¼ cups) chocolate chips ¾ cup hot water ½ tsp. vanilla (again, I used Kahluha) Melt the chocolate (make sure it's completely dry if melting in the microwave) and then add the water and vanilla. Tip: don't wait for every chip to be melted - remove from heat and stir until smooth.

SIX-MINUTE CHOCOLATE CAKE

Steps:

• Preheat the oven to 375°F.
• Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
• In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
• Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
• When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
• Bake for 25-30 minutes. Set aside the cake to cool.
• If you are making the glaze, reset the oven to 300°F.
• Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.
• Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving.