30 Minute Chocolate Cake For Two Recipes

30 MINUTE HEALTHY CHOCOLATE CAKE

Steps:

• Line the bottom of a 9 inch round cake pan with a circle of baking paper and spray the pan all over with a light coating of oil.
• Preheat the oven to 355F/180C.
• Pierce the sweet potato all over with a fork, then place on a plate or kitchen towel. Microwave on high for 6 to 8 minutes until the flesh is soft. Cut open lengthwise and scoop out the flesh. Mash it well in a medium bowl or jug (or pulse in a food processor for a few seconds). Let it cool a little.
• Combine the flour, cocoa powder, salt & baking soda in a medium bowl.
• Add the eggs, vanilla, oil and maple syrup to the sweet potato and mix well with a wooden spoon. Add to the dry ingredients and mix again until well combined.
• Pour the batter into the prepared baking pan and bake for 18 minutes or until the top is just cooked and the centre is still a bit gooey.
• Let cool for 10 minutes in the pan, then carefully turn out onto a wire rack to cool completely.
• Pulse the avocado, cocoa and maple syrup in a food processor until silky and smooth. Once the cake is completely cool, spread the frosting thickly all over the top and sides.

30 MINUTE CHOCOLATE CAKE

Steps:

• Preheat your oven to 350 degrees.
• Mix first 6 items.
• Melt other 4 and add.
• Pour in a 9x13 pan.
• Bake in a 350 oven for 38 minutes.
• That's it. You don't have to grease and flour the pan. You don't have to cream anything. It is so simple there should be a law against it. Just be sure it has cooked through into the middle of the top. It may take a few minutes more or less in your oven. In mine, it takes exactly 38 minutes.
• You can use this cake as the basis for Better than sex cake, or it will take any icing or frosting.

30 MINUTE CHOCOLATE CAKE FOR TWO

Steps:

• In a small bowl, mix together all dry cake ingredients with a fork. Add in wet ingredients, stirring until combined. Heavily grease three large mugs* and evenly distribute batter into mugs (~1/2 cup of batter each).
• Microwave each mug by itself for 1 minute on high. Remove from microwave and shake slightly to loosen cake from mug. Flip mug over onto parchment paper-lined plate or board. The cake should drop right out. Repeat with remaining mugs, then place into freezer for 5 minutes, or until the cakes cool to room temperature.
• While the cakes are cooling, make the frosting. Combine all ingredients in a standing mixer and beat on high until light and fluffy, about 1 minute. Remove cakes from freezer and frost the top of each layer before stacking. If using, shave dark chocolate over the top of the cake using a sharp knife.

CHOCOLATE CAKE FOR TWO

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-2-inch round cake pan with parchment paper, and spray with cooking spray.
• Whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl. Beat together the buttermilk, egg and vanilla in a measuring cup. Pour the wet ingredients into the dry, and beat with a wooden spoon until well combined, scraping the side and bottom of the bowl once or twice with a rubber spatula. Stir in the hot water until it is all absorbed and the batter is smooth (it will be thin).
• Pour the batter into the prepared pan, and bake until the top is shiny, the cake is just beginning to pull away from the side of the pan and a toothpick inserted in the center comes out with a crumb or 2 attached, about 20 minutes. Let the cake cool in the pan on a cooling rack for 20 minutes. Turn the cake out of the pan, remove the parchment paper and let the cake completely cool on the rack, right-side up, about 1 hour. (The cake will be thin, but don't worry-it will magically be OK once it's stacked with frosting.)
• For the frosting: Pulse the butter, cocoa powder, confectioners' sugar and salt in a food processor 10 times, stopping halfway through to scrape the bottom and side of the bowl with a rubber spatula. Add the corn syrup and vanilla, and pulse 5 times. Scrape the bottom and side of the bowl, drizzle in the chocolate and pulse 5 more times to combine. Transfer the frosting to a small bowl.
• To assemble: Cut the cooled cake into 4 even quarters. Frost the top of each quarter with about 2 tablespoons of the frosting (an offset spatula helps spread the frosting evenly). Stack the frosted quarters directly on top of each other on a serving plate, resulting in a 4-layer wedge of cake with frosting between layers and on top. Frost all 3 sides of the cake with the remaining frosting until completely covered. Let sit for 30 minutes. Halve and serve.

30-SECOND CHOCOLATE CAKE

Steps:

• In a microwave-safe bowl, melt the chocolate. Add and thoroughly whisk together the eggs, sugar, and flour. Pass the mixture through a strainer to remove any lumps and to filter out the chalazaes (the little white strands that attach the yolk to the egg white). Transfer to whipper and pressurize. Spray mixture into a greased glass, ramekin, or whatever microwave-safe container you will cook it in, leaving at least the top third of the container empty. (A clear glass is nice to use, as you can can see the cake rise and fall as it cooks.) Microwave for 30 seconds or until the foam has set. Flip onto a plate and dust with powdered sugar. (For better-tasting results, try adding Nutella or Fluff: Spray a thin layer of cake batter, drop a spoonful of filling into the center, and then spray more cake batter on top of and around the filling.)

TWO MINUTE CHOCOLATE CAKE

Steps:

• Place all ingredients in bowl in order given above, then beat well for two minutes.
• Bake in a greased tin in a moderate oven for approx 30 minutes.

TWENTY-MINUTE CHOCOLATE CAKE

Steps:

• In a microwave-safe bowl, melt butter with water and cocoa. In a large bowl, combine the flour, sugar, baking soda and salt. beat in the chocolate mixture; stir in the remaining ingredients. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., Meanwhile, in a small bowl, combine the first four frosting ingredients. Stir in nuts. Pour over warm cake; spread to cover cake.

CHOCOLATE LAVA CAKE FOR TWO

Steps:

• Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
• 2. Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
• In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
• Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
• Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
• Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners' sugar and serve with ice cream or whipped cream.

DOUBLE CHOCOLATE CAKE I

Steps:

• Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
• Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
• Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
• Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.

CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together the flour, sugar, cocoa, baking powder, and baking soda. Add the oil, milk, eggs, and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared pan.
• Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

2-INGREDIENT CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C). Grease a round cake pan and line with parchment paper.
• Add the chocolate chips to a microwave-safe bowl and melt completely, about 1 minute.
• Separate the egg yolks from the whites. With an electric hand mixer, whisk the whites until soft peaks form.
• Add the egg yolks, one at a time, the bowl of melted chocolate and stir to combine.
• Using a rubber spatula, gently fold ⅓ of the whipped egg whites at a time into the chocolate mixture.
• Pour the batter into the prepared cake pan and smooth the top. Bake the cake for 30 minutes.
• Once the cake is cool to the touch, gently invert it onto a serving plate. Slice and dust with powdered sugar and/or serve with ice cream and fruit, if desired.
• Enjoy!