Onebowlcoconutchocolatecake Recipes

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ONE BOWL COCONUT CHOCOLATE CAKE



One Bowl Coconut Chocolate Cake image

I think it's abit try personally, but it's so easy and quick and chocolatey who cares! Great for when you a need a superb tasting cake without too much mess on your hands.

Provided by melting pot

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 8

3/4 cup cocoa
250 g butter
3 eggs
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
3/4 cup desiccated coconut
1 1/3 cups sugar
3/4 cup milk

Steps:

  • Preheat oven to 180 degrees Celsius Lightly grease a round 20cm cake tin.
  • Melt the butter in the microwave or over low heat. Set aside.
  • Sift the cocoa into a large mixing bowl.
  • Add the rest of the ingredients, including the butter. Mix thoroughly.
  • Pour into cake pan. Bake for 50 minute.

Nutrition Facts : Calories 531, Fat 31.5, SaturatedFat 19.7, Cholesterol 149.3, Sodium 304.4, Carbohydrate 60.3, Fiber 3.6, Sugar 36.7, Protein 7.6

ONE BOWL CHOCOLATE CAKE



One Bowl Chocolate Cake image

This has been an all time family favourite. Have been making it for the last 25 years and each time its been perfect! Enjoy!

Provided by Honeybeee

Categories     Dessert

Time 45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 18

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup cocoa
1 cup sugar
1/3 cup butter
1/4 cup water
1/3 cup milk
2 eggs
1 teaspoon vanilla extract
1 tablespoon butter, at room temperature
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup confectioners' sugar (icing sugar)
1/4 cup cocoa
1/2 teaspoon instant coffee
4 -5 tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees.
  • Grease and line the bottom of a 9" square cake pan with waxed paper.
  • In a mixing bowl, sift together the first six ingredients.
  • Add the rest and blend on low speed, or by hand, till its nicely moistened.
  • Mix further for three mins on medium speed.
  • Pour mixture in the prepared cake pan.
  • Bake 35 minutes.
  • Cake should rebound when gently pressed in the centre.
  • Cool in pan for 10 minutes before inverting on to a plate.
  • When completely cool, cover with chocolate frosting.
  • Frosting: Cream butter, salt, vanilla, instant coffee and half of the sugar.
  • Now use up all the cream and sugar in alternate additions till a rich gloss is reached and the frosting is of a thick spreading consistency.

Nutrition Facts : Calories 355.5, Fat 14.2, SaturatedFat 8.1, Cholesterol 88.7, Sodium 248.1, Carbohydrate 52.7, Fiber 1.6, Sugar 36.3, Protein 5

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