Six Minute Chocolate Cake Recipes

6 MINUTE CHOCOLATE CAKE

Steps:

• Preheat the oven to 375F. Lightly grease an 8-inch square baking dish. Set aside.
• In a medium bowl, whisk sugar, oil, water, and vanilla together until combined.
• Add flour, cocoa powder, baking soda, and salt.
• Whisk in until just combined.
• Add the vinegar and stir just until combined. Don't overmix.
• Pour the batter into the prepared pan.
• Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan.

6 MINUTE CHOCOLATE CAKE

Steps:

• Cupcakes:
• Mix all the dry ingredients together
• In a separate bowl mix the oil, water and vanilla and stir into dry ingredients
• Mix to combine then stir in the vinegar
• Bake at 350 for 25 minutes
• Makes an 8x8 inch pan or 12 cupcakes
• Icing:
• Cream butter with 1 cup of icing sugar
• Add cocoa, milk and vanilla
• Add remaining icing sugar
• Blend well

6 MINUTE CHOCOLATE CAKE

Steps:

• Preheat oven to 180C/350F on bake. Grease and line a 20cm/8in square baking tin.
• In a bowl whisk together flour, cocoa, baking soda, salt and sugar. Make a well in the centre and add oil, coffee, vanilla and vinegar. Stir to combine.
• Pour into baking dish and bake for 20-25 min or until a skewer inserted into the centre of the cake comes out clean.
• Remove from oven, allow to cool for 10 min in the tin before turning out and allowing to cool completely on a wire rack.
• While cake is cooling make the chocolate drizzle. Place chocolate, coconut oil and salt in a small saucepan over low heat. Stir occasionally until both chocolate and oil have melted. Allow to cool and thicken.
• Once at drizzle has thickened enough to pour over cake, pour over and scatter with pistachios and freeze dried fruit. Alternatively, sprinkle over some brightly coloured funfetti or sprinkles for kids.
• Cake keeps for up to 3 days in an airtight container.

SIX-MINUTE CHOCOLATE CAKE

Steps:

• Preheat the oven to 375°F.
• Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
• In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
• Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
• When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
• Bake for 25-30 minutes. Set aside the cake to cool.
• If you are making the glaze, reset the oven to 300°F.
• Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.
• Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving.

6 MINUTE CHOCOLATE CAKE

Steps:

• Pre-heat oven to 350℉ (180℃). Then, in a 9x9 cake pan, measure and blend throughly with a fork the flour, sugar, cocoa, baking soda, instant coffee powder, and salt. Next, make 3 indentations in the dry ingredients with your fork. Into the first, pour 6 tb. of oil. Into the second, pour 1 tb. vinegar. Into the third, pour 1 teaspoon vanilla. Then, over all ingredients, pour 1 cup of cold water or strong, cold coffee. Stir with a fork until evenly blended. Bake for 35 to 40 minutes until toothpick inserted in center comes out clean. Serve alone, with whipped cream, ice cream, or your favorite frosting.

15-MINUTE CHOCOLATE CAKE

Steps:

• Preheat oven to 425. Generously grease a 10-inch springform cake pan and line with baking parchment.
• Break the chocolate into pieces and melt with the butter in a bowl over simmering water.
• In a separate bowl over simmering water, beat the eggs until they start to thicken. Remove from heat and beat about 4 or 5 more minutes. Fold half the eggs into the melted chocolate, then fold in the remainder. Pour the batter into the pan and cover with buttered foil.
• Place in a bain-marie of very hot water. It is essential, if the cake is to cook evenly, that the water comes halfway up the side of the cake pan.
• Bake for five minutes, remove the foil and bake for 10 minutes longer until just set. Remove from the water and cool in the pan. Unmold when completely cool.

ONE BOWL CHOCOLATE CAKE (MADE FROM SCRATCH!)

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine all dry ingredients. Mix in the oil, buttermilk, and eggs. Once the eggs are fully incorporated, pour in the hot water and mix well (your batter will seem runny, but I promise that it will work out!).
• Grease a 9x13" baking pan and pour batter into pan. Bake for 33-38 minutes (or until a toothpick inserted into the middle of the cake comes out clean- mine was done at 33 minutes). When the cake is completely cool, top with frosting and decorate with sprinkles (if so desired).

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.

WORLD'S BEST CHOCOLATE CAKE RECIPE

Steps:

• Heat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
• In a microwave-safe glass bowl, melt butter and chocolate together in microwave on HIGH until melted and smooth, about 1 to 1 1/2 minutes, stirring half-way through. Set aside. Mix flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until blended.
• Add sour cream, eggs, 1 cup water, chocolate mixture and vanilla; beat 30 seconds on low speed, until dry ingredients are moistened. Increase to medium; beat 2 minutes. Pour into prepared pans.
• Bake at 350 degrees for 32-40 minutes or until cake layers spring back when pressed (I baked mine for 35 minutes and it was a little too much . . . but every oven is different!).
• Cool layers in pans for 10 minutes. Remove cakes onto rack to cool completely.
• In a microwave-safe glass bowl, melt chocolate in microwave on HIGH for 1 minute. Stir until smooth. Set aside. Beat shortening, butter, sour cream, milk, vanilla, salt, 1 cup of the sugar and the cocoa powder in a medium-size bowl until creamy. Gradually beat in remaining sugar and melted chocolate until thick and smooth.
• Place a cake layer on a pedestal (I just used a large plate. . . I have yet to invest in a pedestal!) Spread with about 2/3 cup frosting. Top with second layer; spread with about 2/3 cup more frosting. Top withremaining layer. Frost top and sides. Garnish with chocolate curls and berries if desired