The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.
No-Bowl Chocolate Cake
Blaise Doubman
How often is it that we want to make something but think of the clean up ahead and just say to ourselves, forget it. I know I have done that more than once. No matter how badly I want something, I always have to think of the clean up afterwards because, let us face it, it is a part of reality. No? I am not sure if it is pure laziness or just that I do not want to clean up after myself in some immature way. Ha! Seriously though, I was reading an article the other day online where it said that people aged 40 and less never hardly buy or eat cereal. Why? Because they do not want to have to “clean up” by washing the spoon and bowl afterwards.
Believe that one! Anyways, the recipe I am sharing here today literally has some clean up, naturally most everything does, however it needs no mixing bowls or anything. You simply pour the ingredients into the pan and stir them inside the pan, being sure to get the corners and sides of course. How easy does that sound? This is not only a delicious cake but one that is super simple! If you are like me, go ahead and add instant coffee to the batter to make the chocolate flavor a little more deeper. You will not taste the coffee, I promise. The icing on this is of the old-fashioned variety and really creates the perfect fudge layer on top of the cake. Enjoy!
No-Bowl Chocolate Cake
2 cups white all-purpose flour
1 1/2 cups white granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups hot water
3/4 cups vegetable oil
2 teaspoons pure vanilla extract
1 1/2 teaspoons white vinegar
Start by preheating your oven to 350 degrees F. Dump in the white all-purpose flour, white granulated sugar, unsweetened cocoa powder, baking soda and salt in a not greased 9×13-inch baking pan. Whisk everything together using a wire whisk. Add in the hot water, vegetable oil, pure vanilla extract and white vinegar. Whisk good – being sure to get the bottom and corners of the pan.
Bake in preheated oven 35 minutes.
Remove from the oven and make frosting. In a saucepan over medium heat combine 1/2 cup white granulated sugar with 3 tablespoons butter and 2 tablespoons heavy cream. Bring to boil, stirring occasionally. Once at a boil, stir constantly for 1 minute. Remove from heat and add 1 teaspoon pure vanilla extract and 1 cup semi-sweet chocolate chips. Stir until melted. Pour over still warm cake and smooth evenly.
Allow to cool completely before cutting and serving.
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