|
Featured Cookbook

ORDER/INFO
-
Peek-a-Boo Meatloaf
-
Easiest Chocolate Cake with Easiest Chocolate Frosting
-
Candy Marbles
Book Description
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.
... (more)
Kitchen for Kids: 100 Amazing Recipes Your Children Can Really Make
Authors: Jennifer Low, Photography by Mark Burstyn
Date: January 2005
ISBN: 1552854558
Publisher: Whitecap Books
Paperback
ORDER/INFO
|
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.
More From This Book:
-
Peek-a-Boo Meatloaf
-
Easiest Chocolate Cake with Easiest Chocolate Frosting
-
Candy Marbles
|
|