Two Minute Chocolate Cake Recipes

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.

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.

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.

MINUTE CHOCOLATE MUG CAKE

Steps:

• Whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth. Stir coconut, almonds, and chocolate chips into the mixture; whisk in milk.
• Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can't see visible flour.
• Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.
• Place cups into microwave oven, one at a time. Microwave each cup on High for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool 2 to 3 minutes.
• Lightly dust each serving with confectioners' sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.

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!

2 MINUTE CHOCOLATE MUG CAKE

Steps:

• Mix all dry ingredients in mug.
• Add Milk, Oil, Vanilla.
• Microwave on high for 2 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.

3-MINUTE MOLTEN DOUBLE CHOCOLATE MUG CAKE

Steps:

• Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
• Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
• Let cool briefly- it will collapse-sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot-be careful! Enjoy ASAP with vanilla ice cream.