You guys slay me. I am à¢â‚¬¦ well, I´m just touched. Thank you.
So here´s the favorite chocolate cake Chez Marchlion, which we made today. It´s called Chocolate Dump-It cake, and its chief advantages are ease and deliciousness. It is a rich, moist, very chocolate-y cake. The original recipe is from the New York Times.
Chocolate Dump-It Cake
1 cup milk
1 tsp cider vinegar
2 cups sugar
4 squares unsweetened chocolate
1 stick butter
1 cup water
2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla
Preheat oven to 375 degrees. Mix the milk and the vinegar in a small bowl and set aside to curdle (urp.)
Put the sugar, chocolate, butter and water in a big pot on the stove and stir until the chocolate is melted. Let it cool a little. Dump in the rest of the stuff, stirring it in. Add the curdled milk. Mix with a whisk or an electric mixer.
Bake in a greased, floured Bundt pan for 30 à¢â‚¬” 35 minutes. Let cool for 10 minutes before removing from pan.
Note: I have made this with the emergency unsweetened Hershey´s cocoa and oil (instructions on the back of the Hershey´s cocoa box) and it is just dandy. If you do that, all you need to melt is the butter, and use 1/2 cup of water.
It´s moist enough I like it plain, or dusted with powdered sugar. If you want to gild the lily, you can add some buttercream frosting.