Easy Chocolate Cake

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
• 3/4 cup unsweetened cocoa powder, plus more for pan
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream
• 
  
• Directions

1. Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.
2. In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
3. Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream

What I did differently

I had to bake the cake for around an hour. When I inserted a toothpick after 30 minutes, I realized that the inside of the cake was still unbaked.   

Tip:  Continue baking until the top crust has slightly hardened, and the toothpick comes out clean.   However, don't go beyond an hour.  If the cake isn't done by then, something is probably wrong!


Results

Note:  The recipe included a glaze that I did not prepare, because the cake was already quite moist.  


Crunchy on top, and soft inside, the preparation was delicious and decadent.  Of course, this cake is not meant for the health-conscious! 


Chocolicious:  9/10

Orange Cornmeal Cake

Ingredients:

• 1/2 cup olive oil, plus more for pan
• 2 large eggs
• 1 cup sugar, plus 1/3 cup for topping
• 1/2 cup dry white wine, (or orange juice)
• 1 1/4 cups all-purpose flour, spooned and leveled
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• Finely grated zest of 1 orange

Directions

1. Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
2. In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
3. Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
4. Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired

What I did differently

Since I didn't have orange zest, I squeezed the juice of an orange into the mixing bowl


Results


The cake had assembled itself into two layers - a thin top, and a thick bottom.  The upper crust and sides had turned golden brown, while the inside was a pleasant shade of yellow ( due to the corn meal.)


The sweetness of the sugar and orange juice was nicely balanced by the blandness of the corn meal, and the sprinkled sugar on top provided the necessary crunch to this delicious cake.  




Citrus Delight - 8/10

Welcome to my blog

In this blog, I will keep you informed about my baking adventures.

Every time I try out a new recipe, I shall post it here, along with the results of my efforts

The first few recipes will be taken from the following website:  http://www.marthastewart.com/photogallery/simple-cake-recipes#slide_1