Kids love to cook and help in the kitchen. That's why Jennifer Low has created this book of 100 no-knives, no-flame, from-scratch recipes that kids can easily make with the help of a caring adult. Each recipe has been tested by kids aged four and up and each dish is beautifully photographed.
This lovely butterless chocolate cake bakes up with a slightly craggy top that can be glazed or frosted. This recipe is offered in 2 sizes. Choose 1 set of ingredients, but follow the same method for both.
Makes 1 Easiest Chocolate Cake
SUPPLIES:
6-inch (15cm) round cake ramekin or 8-inch (20-cm) round metal pan, parchment or wax paper, sifter, baking spatula, whisk, bowls, measuring cups and spoons, dinner knife, baking rack
FOR RAMEKIN CAKE:
2/3 cup (150 mL) all-purpose flour (spoon in, level)
1/3 cup (75 mL) unsweetened cocoa powder (spoon in, level)
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) baking soda
sprinkle of salt
1/2 cup plus 1 Tbsp (140 mL) white sugar
2 Tbsp (25 mL) vegetable oil
1 tsp (5 mL) vanilla extract
1 large egg
2/3 cup (150 mL) milk
OR
FOR 8-INCH ROUND CAKE:
1 cup (250 mL) all-purpose flour (spoon in, level)
1/2 cup (125 mL) unsweetened cocoa powder (spoon in level)
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
sprinkle of salt
1 large egg
3/4 cup (175 mL) white sugar
1/4 cup (50 mL) vegetable oil
2 tsp (10 mL) vanilla extract
3/4 cup(175 mL) milk
Preheat oven to 350 degrees F (180 degrees C).
Grease and flour the sides of the cake ramekin or round metal pan. Line the bottom with a round of parchment or wax paper,
Sift the flour, cocoa powder, baking powder, baking soda and salt into a bowl and mix.
In another bowl, use a whisk to stir the egg, sugar, vegetable oil and vanilla until smooth.
Still using the whisk, stir spoonfuls of the flour mixture and splashes of the milk switching between the two into the sugar mix. Stir until smooth.
Use a baking spatula to scrape the batter into the ramekin or pan. For the ramekin size, bake about 45 minutes, until a skewer inserted into the middle comes out clean. For the pan size, bake about 50 minutes. Cool completely.
To unmold the cake, run a dinner knife twice around the edge. Get help to tip the cake out. Set right- side-up on a baking rack to frost.
EASIEST CHOCOLATE FROSTING
SUPPLIES:
bowls, measuring cups and spoons, sifter, small bvowl or 2-cup (500 mL) measuring cup, rotary egg beater, baking spatula, whisk
INGREDIENTS:
2 cups (500 mL) icing sugar (spoon in, level)
1 Tbsp (15 mL) unsweetened cocoa powder
3/4 cup (175 mL) 35% cream
sprinkle of salt
drop of vanilla extract
Sift the icing sugar and cocoa powder into a bowl and mix. Set aside.
In a small bowl or 2-cup (500 mL) measuring cup, use a rotary egg-beater to beat the cream and salt until fluffy. Scrape into a bowl. Use a whisk to stir in spoonfuls of the icing sugar mixture until smooth and fluffy. Stir in the vanilla. Add a spoonful more icing sugar to thicken or a few drops of cream to thin, if needed.
