I realize that 90% of the chocolate cakes you see here are bundt cakes. There are two reasons for this: 1) I like dense, damp, not-too-sweet (even squidgy) chocolate cakes best. And 2) I’m pretty lazy; I’d rather not deal with the layers, which require to be dressed with frosting, and I like the sort of cake you can eat by the wedge – it’s easier to shave off a nibble here and there.
And so last Sunday, having just made a round of smoothies, I decided that while the blender was out I’d fast-track the batter for a chocolate cake I had decided to bring my mother in law, who likes a wedge of cake to nibble every night before bed. My standard chocolate cake has a very thin batter anyway; I figured it could be blitzed up like a smoothie and poured into the pan. Right?
I was being so lazy about it all that I didn’t even go upstairs to get my camera, but just pulled my phone out of my pocket, and the photos of brown goo it took won’t encourage you to want to make it. You still get the gist? The verdict: it worked, although I wish I had a blender that didn’t require so much scraping. The first cake I dusted with icing sugar to help it not look naked; the next time I warmed some cream on the stove, added some chocolate chips (a ratio of about 2 parts chocolate to 1 part cream), took it off the heat and let it sit a minute, then stirred it smooth and dribbled it overtop. (If you want to get fancy, go ahead and call it a ganache drizzle – you won’t be lying.)
Blender Chocolate Cake
If you’re using hot water, add a teaspoon or so of instant coffee or espresso to the milk mixture – or it’s just as good without.
1 1/2 cups sugar
1 cup milk
1/2 cup canola or other mild vegetable oil
2 large eggs
1 tsp. vanilla
2 cups all-purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup very hot water or coffee
Preheat the oven to 350F and spray a bundt pan really well with nonstick spray.
Put the sugar, milk, oil, eggs and vanilla into a blender and pulse until well-blended and smooth. Add the flour, cocoa, baking powder, baking soda and salt. Pour the hot water or coffee overtop (it will start to bubble as it hits the baking powder and soda) and pulse, scraping down the sides of the blender once or twice, until smooth.
Pour into the prepared pan and bake for 1 hour, or until cracked on top and springy to the touch. Let cool for about 10 minutes before turning out onto a wire rack to cool.
Makes 1 cake; serves 8-16.
March 16 2014 12:08 am | cake