No Mixer Chocolate Cake

I only eat one type of cake in this world.

Chocolate Cake.

The end.

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Do you ever wish a post you read was this short? You don’t have to tire those fingers of yours to scroll all the way down to get to the recipe. Or do you actually like to read a post?

Yes, my thoughts wonder when chocolate cake is involved.

In fact, I go through an out of body experience. I call it… HEAVEN. Chocolate Heaven.

I have the same birthday as my mom. Every year, I’d remind her that I was her birthday present. I do doubt anyone in their right mind would want to go through labor on their birthday. Anyway, for our birthdays, my mom would always ask what cake we should have. Of course I’d always answer black forest cake because that was the only ‘chocolate cake’ I knew at that time… probably because it was chocolate it color.

So, black forest it was for many, many years.

Then, one year, my oldest sister ordered a special chocolate cake… as in full fledged chocolate cake with chocolate frosting. It was nothing like the light, spongy black forest cake that I’ve always had.

I went from a ‘ok, I like chococlate’ to ‘I’ll kill you if I don’t get my chocolate’. Yes, my life changed.

From then on, cake time or dessert time meant chocolate time. Chocolate cake to be exact. But not just any chocolate cake. It has to be that particular type of chocolate cake.  Moist, ever so slightly fudgy and dense, full of chocolaty flavor and with a silky smooth chocolate frosting.

It was no easy task to find the perfect chocolate cake. The one my sister ordered was homemade. In Taiwan, most cakes were light and spongy. In the U.S, they were too sweet for my taste. I’ve always thought that making cakes require a mixer but the thought of having to use a mixer turns me off. Hand mixers tire my hands. Stand mixers.. well, they’re off budget for now.

So imagine my entire body tingle with excitement when I found out that chocolate cake.. that delicious & intense chocolate cake… can be simply made in a snap without a mixer. It may not be 100% what I’d like it to be, but it does come close. Come on, this is done without a mixer. I can’t ask for more. Honestly, this level of excitement didn’t even exist on my wedding day.

Life is truly complete with chocolate cake.

If you haven’t already, check out my last post: Vanilla Cashew Almond Milk Tea. This creamy Vanilla Cashew Almond Milk Tea will make you wonder why you loved regular milk tea. It’s so delicious & addictive. To.Die.For.

What’s your favorite cake?

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Chocolate Cake With Chocolate Buttercream Frosting       Makes 1 9×9 (1″ thick cake)

what you need:

To grease pan:
Butter
Cocoa powder

For the cake:
4.25 oz (1 cup) all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup coffee, warm not boiling hot
2/3 cup plain yogurt
1/4 cup vegetable oil
1 large egg, room temperature, lightly beaten
3/4 cup cane sugar
1 tsp vanilla extract

For Buttercream frosting:
1 1/4 cups powdered sugar, sifted to remove clumps
1/3 cup unsalted butter, soften
1/2 cup unsweetened cocoa powder
1/2 tsp vanilla extract
1/8 tsp salt
3 tbs milk

directions:

1. Preheat the oven to 350 F.

2. Grease the bottom and sides of a 9×9 inch round or square pan with butter. Add a tablespoon of cocoa powder in. Gently tap and tilt the pan making sure to evenly coat the bottom and sides of the pan with cocoa powder.

3. In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda and salt.

4. In a small bowl, stir together the coffee and yogurt. Set aside.

5. To the dry ingredients, add the oil and mix well. Add the egg, sugar and vanilla extract. Mix thoroughly. Now add the coffee mixture. Gently fold until just incorporated. Don’t overmix at this stage or gluten will form and cake may become tough and rubbery. Batter will be thin.

6. Pour the batter into the prepared pan. Bake the cake for 30-35 minutes until toothpick inserted into the cake comes out clean. Cool in the pan set on a wire rack for 10 minutes and then remove from pan and let cool completely (15-30 minutes) on a wire rack.

7. While cake is cooling, add the powdered sugar and butter in a bowl. Whisk to combine. Add the cocoa powder, vanilla extract and salt. Gradually whisk in milk until desired consistency is reached.

8. When cake has cooled, frost the cake and serve chilled or at room temperature.

Notes:

1. The amount for frosting only covers the top of the cake. If you want to frost the sides as well, increase the amount by half.

2. Add more milk for thinner frosting, more sugar for thicker frosting. If it’s already too sweet and you still want it thicker, add a pinch or two of cornstarch. Too much and it will affect the taste. Alternatively, chill the cake in the fridge or freezer (10 minutes) to set the frosting.