We recently celebrated several birthdays around here, and so I had the opportunity to make what has become our go-to chocolate cake. It's fast, easy, and always a crowd-pleaser. One reason is that it stays so moist. Another reason people like it so much is that the 'frosting' is unexpectedly delicious. You mix together semi-sweet chocolate chips with berry jam and a little milk/cream/soy milk, and you get this complex, velvety wonderful-ness....
This is the cookbook intro to the recipe (it contains many elements that make me swoon):
"This is a moist, quick, easy chocolate cake for every day and a great dessert to make with kids. It has a rich, gooey, super-simple, semi-sweet chocolate and fruit glaze that is ready in 5 minutes. We especially like to eat this cake warm from the oven with a cold glass of milk." ~ Moosewood Restaurant New Classics
An every day chocolate cake that is fast & easy to make with kids? Yes, please!
I just offered to share the recipe with a friend and, after looking through all the recipes I've posted on this blog, I couldn't believe I'd never shared this one. So, today is your lucky day!
I just wish I had a picture of the cake -- you'll have to make due with a picture of us enjoying the cake during a doll party (note: Nia asked for sprinkles on her piece):
Presto! Chocolate Cake adapted from Moosewood Restaurant New Classics
Serves 8, Prep time 20 min, Baking time 30 min; 368 cals per serving
Preheat the oven to 350 degrees. Butter an 8 or 9-square or round cake pan (I use a 9" square, glass casserole dish).
In a large bowl, sift together 1 cup unbleached white flour, 1/3 cup unsweetened cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt.
In a separate bowl, cream together 1/2 cup butter at room temperature and 1 cup sugar, with an electric mixer. Add 2 large eggs to the butter one at a time, beating well after each addition.
In a small bowl, combine 3/4 cup water with 1 tsp pure vanilla extract.
Add the flavored water by thirds to the creamed mixture, alternating with the flour mixture and beating after each addition.
Pour the batter into the prepared pan and bake until a knife inserted in the center comes out clean, 30-35 minutes.
About 5 minutes before the cake is done, combine 1/2 cup semi-sweet chocolate chips (I like Ghiradelli) with 1/3 cup fruit jam (cherry, raspberry, apricot, blackberry, orange marmalade...), and 2 TBSP milk/cream/soy milk/water in a small pan and warm on low heat, stirring constantly until melted.
When the cake is done, glaze the top right in the pan. Serve warm or at room temperature.