King Arthur's Original Chocolate Cake Pan Cake

• aktiv tid: 5 mins
• total tid: 40 minutes

Ingredienser

CAKE

1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour

1 cup (198g) sugar

1/4 cup (21g) unsweetened cocoa, Dutch-process or natural*

1/2 teaspoon salt

1/2 teaspoon espresso powder, optional

1 teaspoon baking soda

1 teaspoon vanilla extract

1 tablespoon (14g) vinegar, cider or white

1/3 cup (67g) vegetable oil

1 cup (227g) cold water or milk (see instructions)

*Natural cocoa lends robust chocolate flavor and a slightly reddish hue; Dutch-process cocoa is milder in flavor.

ICING

1 1/2 cups (255g) semisweet chocolate chips

1/2 cup (113g) half-and-half

Vejledning

Preheat your oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep.

Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan.

Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it. (To avoid any sagging, bake in the lower third of the oven.)

Serve the cake right from the pan; warm from the oven, it's wonderful with a big glass of milk.

Or, once cool, frost the cake with this simple chocolate frosting: Heat the chocolate chips with the half-and-half until the chips melt. Stir until smooth, and pour/spread over the cake. For a non-dairy icing, substitute 1/3 cup cold brewed coffee (or water) for the half-and-half.

Store cake, well covered, at room temperature for several days; freeze for longer storage.

Tips from our Bakers

While the original, non-dairy version of this recipe calls for water as the liquid, feel free to substitute milk, for a slightly richer cake. Or try cold coffee, for a mocha version; or even 3/4 cup water mixed with 1/4 cup rum, for an "adults only" cake!

Want to try the traditional method for mixing up this cake? Measure all the dry ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended. Finish and bake as directed.

Want to make this cake into cupcakes? Portion the batter into a standard (12-cup) muffin pan lined with lightly greased papers; you'll use a scant 1/4 cup batter (about 58g) in each. Bake for 18 to 20 minutes (22 minutes if you're baking with Gluten-Free Measure for Measure Flour) in a preheated 375°F oven, until a toothpick inserted into one of the center cupcakes comes out clean. Remove from the oven and cool on a rack. Frost with the frosting in step #5 above, if desired.

Notater

In Spain to create equivalent of KA all-purpose for 180 grams of flour use:

Fuerte bread flour- 100 grams

Regular trigo - 80 grams