Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
I moved back to Canada after having lived in the U.K. for over 20 years about five years ago now. I am living all on my lonesome for the very first time in my life. Throughout the span of my lifetime, I have gone from cooking for a family of seven, to cooking for a smaller family, to now cooking for only one person. This has been quite an adjustment to make.
I hate waste and I hate having to throw things away because they don't get used. I have always found it relatively easy to multiply things to feed more people but cutting recipes in half or down can often be a bit more complicated. Reliable small-batch recipes are very hard to find. In the five years I have been back and cooking for one, I have worked hard at scaling down traditional recipes to fulfil the needs of the smaller family in a way that works well, and that is always delicious!
Recipes such as this moist and tasty chocolate cake recipe which I am sharing with you today!
Designed to be the perfect size for just two people, it is a delicious chocolate buttermilk cake, composed of a single layer. A six-inch layer, which you split in two through the middle, and then fill and frost with your favorite frosting!
You don't have to bake it in a six-inch layer cake tin, however. A 1/8 sheet pan also works well or a 6 by 9-inch casserole dish, and, if you live on your own like I do, I highly recommend you make the investment!
Even if you don't live on your own, or if you just have a smaller family, this cake recipe makes a cake that is just the right size to enjoy without the temptation of having a lot of leftovers. You can cut it into either four or six slices, which is just enough to enjoy right now.
It is rich, chocolatey, moist and delicious. In short, it IS the perfect chocolate cake! You're welcome!
WHAT YOU NEED
TO MAKE
CHOCOLATE CAKE FOR TWO
Other than the properly sized pan, just simple store-cupboard ingredients.
- 6 TBS (50g) all-purpose plain flour
- 6 TBS (75g) granulated sugar
- 3 TBS (25g) unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/8 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60ml) buttermilk
- 1 large egg
- 1 TBS vegetable oil
- 1/2 tsp vanilla extract
Just use plain unsifted all-purpose flour. No need for any special kind of flour.
I use organic granulated sugar. The kind you can buy at Costco. In the U.K. use castor sugar. I liked to use the golden caster sugar when I lived there. it was less processed.
Do make sure you use cocoa powder and not chocolate drink mix. The two ingredients are not the same thing at all. See my notes below.
Buttermilk is what makes this a moist cake. I tell you below how to make a suitable substitute for buttermilk if you do not have or cannot get this ingredient.
Baking powder and baking soda are not the same thing. Baking soda is 100% sodium bicarbonate, whereas baking powder is a mixture of baking soda, a thickener and an acid such as cream of tartar. Generally speaking, if you are using soda in a cake recipe, you will also see an acidic liquid such as buttermilk, which helps to activate the leavening qualities of soda.
I used light olive oil and my own homemade vanilla extract.
HOW TO MAKE A
DELICIOUS CHOCOLATE CAKE FOR TWO
This recipe employs the simple one bowl method of putting together a cake. There is no need for any special equipment. You can use a wire whisk.
- Preheat the oven to 325*F/160*C/ gas mark 3. Butter a 6-inch round baking tin and line the bottom with baking paper. (See recipe notes for alternate sized pans. Baking times will need adjusting for these.)
- Whisk the flour, coco powder, sugar, salt, baking powder and baking soda together in a bowl.
- Whisk the buttermilk, egg, vanilla and oil together in another bowl.
- Stir the buttermilk mixture into the dry mixture, whisking until a smooth batter forms. Pour this into the prepared pan, smoothing over the top. (I used a simple wire whisk, which worked perfectly.)
- Bake in the preheated oven for 30 minutes. When done the top will spring back when lightly touched and a toothpick inserted in the center should come out clean.
- Leave to cool in the pan for 10 minutes, then tip out onto a wire rack to finish cooling.
- Once cold, split in half through the middle and fill and frost as desired. (Easily done with a serrated knife.)
- Cut into wedges to serve. (Cake will cut into four lovely wedges. Two to enjoy on the day and two to enjoy a day later.)
NOTE: You can freeze this cake, un-frosted and properly wrapped for up to three months.
HOW TO MAKE A SIMPLE
yet
DELICIOUS CHOCOLATE FROSTING
This simple frosting will give you enough to fill and cover the cake. Rich and delicious.
- 1/2 cup (110g) butter, softened slightly
- 1/4 cup (30g) unsweetened cocoa powder
- 1 1/8 cups (150g) icing sugar, sifted
- 1 tsp vanilla extract
- 1/2 - 1 TBS heavy whipping cream or milk
Measure everything into a bowl and beat together with an electric hand mixer until smooth and fluffy, adding only enough of the cream or milk to give you the right consistency.
WHY THIS CAKE WORKS
This simple one-bowl, stir together batter utilizes unsweetened cocoa powder for a simple, deep and chocolatey flavor. Do not use chocolate drink mix. They are not the same thing Chocolate drink mix has things like sugar and milk powder added. Cocoa powder is simply ground cocoa beans.
The use of buttermilk also ensures a lovely and moist texture. No access to buttermilk? No problem. You can make a suitable substitute by one of the following ways.
- whisk together a small amount of white vinegar or lemon juice (1 tsp) and add whole milk to the required amount of buttermilk needed. Leave at room temperature to clabber for five minutes.
- whisk together equal amounts of whole milk and whole fat yogurt or sour cream. (In this case 1/8 cup/30ml of each.)
A FEW OTHER
DELICIOUS CHOCOLATE CAKES TO ENJOY
BUTTERMILK CHOCOLATE CAKE -Rich, moist, and irresistibly chocolatey—this old-fashioned one-bowl Buttermilk Chocolate Cake is the kind of dessert that turns any day into a celebration. The secret? Tangy buttermilk, which transforms simple pantry ingredients into a tender crumb and deep cocoa flavor that lingers lovingly on the palate. There is nothing fancy here, just simple baking cupboard ingredients put together in the most delicious way.
CREOLE CHOCOLATE CAKE - This is my all-time favorite chocolate cake. I have been baking and enjoying this delicious cake for over 40 years now. It is a rich and dangerously delicious cake that combines the deep richness of bittersweet chocolate with the luxurious surprise of a fruit-and-nut caramel filling along with a layer of rich whipped cream. Finished with a tangy sour cream chocolate ganache frosting, every bite is a taste of luxury. Perfect for birthdays, anniversaries, or any moment that deserves something special.
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Yield: Serves 2
Chocolate Cake for two
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This is a delicious chocolate cake that is perfectly sized for just two people. Quick and very easy to make. Buttermilk makes it rich and moist.
Ingredients
You will need:
- 6 TBS (50g) all-purpose plain flour
- 6 TBS (75g) granulated sugar
- 3 TBS (25g) unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/8 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60ml) buttermilk
- 1 large egg
- 1 TBS vegetable oil
- 1/2 tsp vanilla extract
Optional:
- 1 cup of your favorite frosting (homemade or canned)
Instructions
- Preheat the oven to 325*F/160*C/ gas mark 3. Butter a 6-inch round baking tin and line the bottom with baking paper.
- Whisk the flour, coco powder, sugar, salt, baking powder and baking soda together in a bowl.
- Whisk the buttermilk, egg, vanilla and oil together in another bowl.
- Stir the buttermilk mixture into the dry mixture, whisking until a smooth batter forms. Pour this into the prepared pan, smoothing over the top.
- Bake in the preheated oven for 30 minutes. When done the top will spring back when lightly touched and a toothpick inserted in the center should come out clean.
- Leave to cool in the pan for 10 minutes, then tip out onto a wire rack to finish cooling.
- Once cold, split in half through the middle and fill and frost as desired.
- Cut into wedges to serve.
Notes
OTHER SUITABLE PANS:
16 ounce ramekin
1/8th inch sheet pan (6-inches by 9-inches)
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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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One thing which is done really well in North America is the North American Diner. These, usually roadside eating establishments are well known for serving up good, honest, simple and delicious fare!
With excellent service, great food, reasonable prices, brilliant conversation and great coffee, they are a mecca for anyone who wants to enjoy a really delicious meal in a comfortable atmosphere that won't break the budget.
This recipe I am sharing with you today was adapted from one I found in The American Diner Cookbook. I cut the recipe in half to make a small batch Mississippi Mud Cake, which is a very popular dessert and not just in diners!
Mississippi Mud Cake is a delicious dessert cake with a chocolate fudgy brownie bottom, topped with a marshmallow topping and a fudgy chocolate icing. It is called mud cake because of the fudginess of the chocolate cake bottom, and the gooey marshmallow and fudge frosting. Almost mud like. It is said to have been invented in the southern American states.
It is a delicious meshing together of brownies, cake, and s'mores. Ooey, gooey, chocolatey, fudgy, deliciousness that is impossible to resist.
Very easy to make this cake always goes down a real treat. Whether you choose to enjoy it with a cold glass of milk or a hot cup of java, this is one cake that nobody will be turning down a piece of! It's a real chocolate dessert treat! Family friendly and very simple to make.
WHAT YOU NEED TO MAKE MISSISSIPPI MUD CAKE (SMALL BATCH)
A few simple store cupboard baking ingredients. There is nothing too out of the ordinary except for maybe the marshmallow cream. I will provide a link to where you can make your own.
For the cake:
- 1 cup (200g) granulated sugar
- 1/4 cup (60g) softened butter
- 2 large eggs
- 1/2 tsp vanilla
- 3/4 cup (94g) unsifted all-purpose plain flour
- pinch salt
- 1/4 cup (28g) unsweetened cocoa powder (Not the drink mix)
- 1/2 cup (58g) chopped toasted walnuts or pecans
- 1/2 cup (25g) marshmallow creme
For the frosting:
- 2 TBS softened butter
- 1/2 tsp vanilla extract
- 2 TBS unsweetened cocoa powder (Not the drink mix)
- 1/4 cup (60ml) cream
- 1 cup (130g) icing sugar (confectioners' sugar/powdered sugar)
- Additional toasted nuts to garnish (optional)
Everything needed for this recipe is pretty self-explanatory. Do make sure your butter is at room temperature. When I am baking, unless a recipe specifically asks for something different, I usually make sure all of my ingredients are at room temperature.
The one thing which might be difficult to come by in the U.K. is the Marshmallow Creme. This is a spreadable marshmallow product. You could probably just top the cake with regular marshmallows and pop the cake back into the oven for a few minutes to melt them, but you can also make your own Marshmallow Creme. I highly recommend this recipe on Sally's Baking Addiction. Her recipes are always very reliable.
Do make sure that you use unsweetened cocoa powder and not chocolate drink mix or cocoa mix powder. Both of those are sweetened ingredients and you don't want to use them. Unsweetened cocoa powder is specifically to be used for baking and that is what you need here.
You can toast your nuts very easily by popping them onto a baking sheet and popping the baking sheet into a moderate (350*F/180*C) oven for 8 minutes or so. Keep an eye on them so that they don't burn. You just want them to be lightly toasty.
HOW TO MAKE MISSISSIPPI MUD CAKE (SMALL BATCH)
This was really a very simple cake to make. Quick, easy, delicious and just the right size. You can't ask for much more than that!
Make the cake part of the recipe first. Preheat the oven to 350*F/180*C./ gas mark 4. Butter an 8-inch round cake tin really well and dust lightly with flour. Set aside.
Cream the butter and sugar together until light. Beat in the eggs, one at a time. Stir in the vanilla.
Sift the flour, cocoa powder and salt together. Add to the creamed mixture, stirring everything together just to combine. It should be smooth with no dry streaks. Fold in the nuts.
Spoon into the prepared pan, smoothing the top down.
Bake in the preheated oven for 20 to 25 minutes. The top should spring back, and a toothpick inserted in the center should come out with only a few crumbs.
While the cake is still hot, dollop the marshmallow cream over top of the cake. Spread it out to cover with the back of a metal spoon. Set aside to cool completely.
Combine all of the frosting ingredients in a bowl, sifting in the cocoa powder so as to remove any lumps. Beat together until smooth and creamy. Spread this mixture over top of the cold cake. Sprinkle with additional chopped nuts if using.
Store any leftovers in the refrigerator.
This was incredibly fudgy, rich and delicious! Very decadent as well with that lush marshmallow cream filling. It was perfect enjoyed with an ice-cold glass of milk!
I did use pecans instead of walnuts as most of the people in my family prefer pecans instead of walnuts. The chopped nuts on top were optional but added a lovely touch! It made the perfect dessert cake! Quick, easy and delicious! Why not treat yourself today!
Are you a fan of the small batch dessert cake? I love them as they are just the right size for the smaller family without a lot of leftovers to tempt me into eating too much of what I shouldn't be eating! Here are a few other favorites of mine!
7-UP SHEET CAKE - There is no leavening in the recipe. No baking powder, or soda. Instead the cake relies on the carbonation of the soda drink to give it some rise. This also helps to keep the cake tender and moist. It is really delicious and has a lovely lime glaze frosting. It also goes beautifully with fresh berries.
SMALL BATCH GINGERBREAD CAKE WITH LEMON CREAM - This is a small batch Gingerbread Cake, built for two with leftovers. Not enough leftovers that you have it hanging around for a week or two or three. Just enough so that you can enjoy it once as a dessert with something lush spooned over top, and once as a teatime treat, served warm, split and buttered. I hope that I am not the only person who enjoys my ginger cake buttered! Its delicious!
Yield: 4 servings
Mississippi Mud Cake (small batch)
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
I adapted this delicious cake recipe from a full batch recipe found in the American Diner Cookbook. The original said it made six servings, but they must have been really generous servings as a half a batch recipe makes four generous, deliciously fudgy servings! Simply delicious. This is a real winner of a dessert cake!
Ingredients
For the cake:
- 1 cup (200g) granulated sugar
- 1/4 cup (60g) softened butter
- 2 large eggs
- 1/2 tsp vanilla
- 3/4 cup (94g) unsifted all-purpose plain flour
- pinch salt
- 1/4 cup (28g) unsweetened cocoa powder (Not the drink mix)
- 1/2 cup (58g) chopped toasted walnuts or pecans
- 1/2 cup (25g) marshmallow creme
For the frosting:
- 2 TBS softened butter
- 1/2 tsp vanilla extract
- 2 TBS unsweetened cocoa powder (Not the drink mix)
- 1/4 cup (60ml) cream
- 1 cup (130g) icing sugar (confectioners' sugar/powdered sugar)
- Additional toasted nuts to garnish (optional)
Instructions
- Make the cake part of the recipe first. Preheat the oven to 350*F/180*C./ gas mark 4. Butter an 8-inch round cake tin really well and dust lightly with flour. Set aside.
- Cream the butter and sugar together until light. Beat in the eggs, one at a time. Stir in the vanilla.
- Sift the flour, cocoa powder and salt together. Add to the creamed mixture, stirring everything together just to combine. It should be smooth with no dry streaks. Fold in the nuts.
- Spoon into the prepared pan, smoothing the top down.
- Bake in the preheated oven for 20 to 25 minutes. The top should spring back, and a toothpick inserted in the center should come out with only a few crumbs.
- While the cake is still hot, dollop the marshmallow cream over top of the cake. Spread it out to cover with the back of a metal spoon. Set aside to cool completely.
- Combine all of the frosting ingredients in a bowl, sifting in the cocoa powder so as to remove any lumps. Beat together until smooth and creamy. Spread this mixture over top of the cold cake. Sprinkle with additional chopped nuts if using.
- Store any leftovers in the refrigerator.
.jpg "Mississippi Mud Cake")
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If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
As soon as I saw these cookies over on Two Peas & A Pod, I knew they were something that I wanted to bake. They looked and sounded very Festive.
Buttery soft and chewy chocolate cookies with Andes Mints melted on top. The perfect combination for a Christmas cookie and a great addition to the Christmas Cookie tray!
I did cut the recipe in half as I just did not need to make the full batch. I really don't need the half batch either, but I thought that my next-door neighbor Sheila would enjoy getting a nice plate of Christmas cookies, and I wanted to share what I thought was a very good recipe with you, my dear readers.
The key to the deliciousness of these mighty fine chocolate cookies is placing the chocolate mint onto the top of the cookies as soon as they come out of the oven so that they melt and you can spread them over top like a frosting.
It's such a simple thing with spectacularly delicious results!
WHAT YOU NEED TO MAKE ANDES MINT COOKIES
Other than the mints, some pretty simple ingredients.
- 1 cup (125g) all-purpose plain flour
- 1/3 cup (37g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/3 cup +2 tsp (86g) butter, at room temperature
- 1/3 cup + 1/2 tsp (75g) granulated sugar
- 1/3 cup +1/2 tsp (75g) soft light brown sugar, packed
- 1 large egg
- 1 tsp pure vanilla extract
- 18 Andes mints, unwrapped
Make sure you use unsweetened cocoa powder and not hot chocolate or chocolate drink mix. Unsweetened cocoa powder has nothing added to it. It is just ground cocoa beans. The others have milk and sugar added. You don't want to be using those.
I used salted butter. It doesn't really make much difference in something like this. It you would rather use unsalted, by all means do so.
At first, I couldn't find the Andes Mints, but my sister found them for me in the dedicated Christmas Candy section of the store. There are not many in the bag so if you want to make more than 18 cookies you will have to pick up two bags.
HOW TO MAKE ANDES MINT COOKIES
These are not all that hard to make. Just like any cookie. Quite simple really. Just make sure you have the mints all unwrapped before you start as you will need to move quickly to place them onto the baked cookies.
Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with some baking parchment and set aside.
Sift the flour, cocoa powder and soda together in a bowl. Stir in the salt. Set aside.
Cream the butter and both sugars together with an electric whisk until light and fluffy. Beat in the egg and the vanilla.
Stir in the flour mixture, mixing everything together just to combine, making sure there are no dry streaks.
Shape into 18 equal sized balls and place 2-inches apart on the baking sheet.
Bake for 8 to 10 minutes or until the cookies are set, but still soft in the center. Remove from the oven.
Press a chocolate mint in the center of each hot cookie as soon as you take them from the oven. Leave to sit for 5 minutes so that the chocolate will melt.
Using a butter knife, gently spread the chocolate to cover the top of the cooking, leaving a bit of an edge all around.
Transfer to a wire rack and leave the cookies to cool completely before storing in an airtight container.
Oh my but these are some delicious. Incredibly moreish even. You get a lovely crispy edged soft and chewy chocolate cookie with a lovely mint chocolate topping. Again, I say, incredibly moreish.
I am thinking you could probably top them with other chocolate toppings as well. Those little white cookies and cream squares come to mind. Mm mm, I am drooling just at the thought!
Here are a few other cookies that I always enjoyed baking at Christmas. I thought you might enjoy them as well.
RASPBERRY CRUMBLE COOKIES - These melt-in-the-mouth crumble cookies are amazingly delicious with a shortbread-like texture, a sweet jam filling and a moreish buttery crumble topping. One buttery batter is created to form both the base and the topping. Are they a tart? Are they a cookie? I say they are both!
MACADAMIA SHORTBREAD COOKIES - Shortbread cookies? Macadamia Nuts??? You CAN'T lose! These are very simple to make. You just beat together butter and brown sugar, with some vanilla and then stir in a mixture of flour and finely ground macadamia nuts. Roll into balls, press a nut on top and bake to perfection. Delicious.
Yield: 18 cookies
Andes Mint Cookies (small batch)
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
A soft and chewy chocolate cookie with a melted mint topping. Divine. This is a half batch recipe.
Ingredients
- 1 cup (125g) all-purpose plain flour
- 1/3 cup (37g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/3 cup +2 tsp (86g) butter, at room temperature
- 1/3 cup + 1/2 tsp (75g) granulated sugar
- 1/3 cup +1/2 tsp (75g) soft light brown sugar, packed
- 1 large egg
- 1 tsp pure vanilla extract
- 18 Andes mints, unwrapped
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with some baking parchment and set aside.
- Sift the flour, cocoa powder and soda together in a bowl. Stir in the salt. Set aside.
- Cream the butter and both sugars together with an electric whisk until light and fluffy. Beat in the egg and the vanilla.
- Stir in the flour mixture, mixing everything together just to combine, making sure there are no dry streaks.
- Shape into 18 equal sized balls and place 2-inches apart on the baking sheet.
- Bake for 8 to 10 minutes or until the cookies are set, but still soft in the center. Remove from the oven.
- Press a chocolate mint in the center of each hot cookie as soon as you take them from the oven. Leave to sit for 5 minutes so that the chocolate will melt.
- Using a butter knife, gently spread the chocolate to cover the top of the cooking, leaving a bit of an edge all around.
- Transfer to a wire rack and leave the cookies to cool completely before storing in an airtight container.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
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