Recipe: Easiest Chocolate Cake and Easiest Chocolate Frosting (1 ramekin or one 8-inch layer)

EASIEST CHOCOLATE CAKE AND EASIEST CHOCOLATE FROSTING

"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."



FOR RAMEKIN CAKE:
2/3 cup all-purpose flour (spoon in, level)
1/3 cup unsweetened cocoa powder (spoon in, level)
1/4 tsp baking powder
1/4 tsp baking soda
Sprinkle of salt
1/2 cup plus 1 Tbsp) white sugar
2 Tbsp vegetable oil
1 tsp vanilla extract
1 large egg
2/3 cup milk

OR, FOR 8-INCH ROUND CAKE:
1 cup all-purpose flour (spoon in, level)
1/2 cup unsweetened cocoa powder (spoon in level)
1/2 tsp baking powder
1/4 tsp baking soda
sprinkle of salt
1 large egg
3/4 cup white sugar
1/4 cup vegetable oil
2 tsp vanilla extract
3/4 cup milk

Easiest Chocolate Frosting (recipe follows)

Preheat oven to 350 degrees F. 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 8-inch pan size, bake about 50 minutes. Cool completely.

To unmold the cooled cake, run a dinner knife twice around the edge. Set right- side-up on a baking rack to frost.

EASIEST CHOCOLATE FROSTING

2 cups confectioner's sugar (spoon in, level)
1 Tbsp unsweetened cocoa powder
3/4 cup heavy (whipping) 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 (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 confectioner's sugar to thicken or a few drops of cream to thin, if needed.

Source: Kitchen for Kids by Jennifer Low