All-In-The-Pan Chocolate Cake

When I saw this recipe I loved the idea that you could make the entire thing in the pan.  When I read over the recipe I saw that it included no eggs or butter so was perfect for Vegans, not to mention really easy to make.  The full description in Regan Daley’s In the Sweet Kitchen , where I found this gem, is All-In-The-Pan Chewy Chocolate Cake, but the two I made were not so chewy so I took it out of the name.  True to form I had to fiddle with this recipe instead of just making it as instructed.

First off I wanted a round cake that I could ice and use for a Birthday cake.  I wanted something easy and chocolate and old fashioned.  So instead of making it in the pan I made it in a bowl, with minimum mixing in order to try and recreate the original intent.  I buttered then lined with parchment paper a 9″ round spring form pan and used it instead of the 8″ or 9″ square originally called for.

This picture is actually the 8″ spring form I used first, but it didn’t turn out so well: after 30 minutes at 350 the cake looked done, nice and round and beautiful, I tested it, it came out clean and so I took it out of the oven,  5 minutes later the center fell and when I cut in in half I saw that it was clearly undercooked and needed about another 10 or so minutes.  I was not happy, but I was glad that the recipe was so easy and only called for the most basic larder ingredients that it wasn’t going to break the bank to start again.  Besides Neil needed a birthday cake!  The second one turned out perfect, I cooked it at 350 for 40 minutes and instead of just testing it with a toothpick I pressed down in the middle of the cake to make sure it was spongy and solid, not wobbly!

OK enough of my narrative, here is the recipe minimaly adapted by me:

 All-In-The-Pan Chocolate Cake

Preheat the oven to 350 F.

In a large bowl whisk together: 1 1/2 cups all purpose flour, 1/4 cup American Cocoa (like Hershey’s or Ghirandelli)  1/2 teaspoon salt, 1 teaspoon baking soda and 1 cup of sugar.

Make three wells in the dry ingredients, Large, Medium and small.

In the large well add 6 Tablespoons of Canola Oil or other flavorless oil (I used Sunflower).
I the medium well add 1 Tablespoon White Vinegar and in the small one add 1 Teaspoon of Vanilla.

Over it all pour 1 cup of Cool Water. Mix with a spatula until just mixed and spoon into the prepared pan.  Or if you are making it in the pan skip this part and mix it all in an un-greased pan.

 

Bake 30 or 40 minutes, testing to make sure for done-ness when a ckae tester comes out clean and the top of the cake is solid with a little spring.  Cool on a rack, eat out of the pan or for an added treat ice it!

Chocolate Icing

In a bowl add 1/4 cup Unsalted Butter at room temperature, 2 cups organic sifted Icing Sugar,

2 Tablespoons of Cocoa, about 3 Tablespoons of Milk, Cream or Water a pinch of salt and a 1/4 teaspoon of Vanilla. Whisk to desired texture adding more milk or ice sugar until you have the consistency you want.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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One Response to All-In-The-Pan Chocolate Cake

  1. Pingback: A Chocolate Cake That Will Make you Happy | Urbanfoodguy

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