CHOCOLATE SHEET CAKE WITH CHOCOLATE GANACHE
I have a chocolate cake recipe that I love. It's my go-to chocolate cake recipe for all occasions. The recipe is from the Essence of Chocolate by John Scharffenberger and I kid you not, it is amazing and fool-proof. I've made it so many times I've lost track and I've never had anything go wrong. I've been pretty committed to this cake recipe for around 7 years now. I've never thought about trying something new until last week I was having an 'I need some chocolate cake right now or my life will be over' type of pregnancy craving. I went to the fridge and discovered that we no longer had any eggs or milk on hand and because I was too lazy to go to the store I thought that I would try and make some sort of vegan chocolate cake if I had all of the ingredients.
I did an internet search and found a sheet cake recipe from King Arthur Flour that seemed promising. I like that the recipe had a ton of options for substitutions, so if you had milk or cream, you could use instead of water for a richer version. Luckily, I had all of the ingredients to make a version of this cake, and I didn't have to leave the house. The recipe is so easy, with minimal ingredients, it seemed too good to be true. I was skeptical.
CHOCOLATE SHEET CAKE
recipe adapted from
King Arthur Flour
serves 9
prep time: 10 minutes
cooking time: 30 minutes
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup cocoa powder
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla
1 tbsp white vinegar
1/3 cup canola oil
1 cup cold water
ganache
1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream
Preheat the oven to 350ºF. Lightly grease an 8-inch square baking pan, and line it with parchment paper.
In a large bowl, add the dry ingredients and combine.
In a smaller bowl, add the wet ingredients and combine.
Add the wet to the dry and combine.
Pour the batter into the baking pan and bake for 30 minutes or until a toothpick inserted comes out clean.
For full intruction please see: www.flourishingfoodie.com
I did an internet search and found a sheet cake recipe from King Arthur Flour that seemed promising. I like that the recipe had a ton of options for substitutions, so if you had milk or cream, you could use instead of water for a richer version. Luckily, I had all of the ingredients to make a version of this cake, and I didn't have to leave the house. The recipe is so easy, with minimal ingredients, it seemed too good to be true. I was skeptical.
CHOCOLATE SHEET CAKE
recipe adapted from
King Arthur Flour
serves 9
prep time: 10 minutes
cooking time: 30 minutes
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup cocoa powder
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla
1 tbsp white vinegar
1/3 cup canola oil
1 cup cold water
ganache
1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream
Preheat the oven to 350ºF. Lightly grease an 8-inch square baking pan, and line it with parchment paper.
In a large bowl, add the dry ingredients and combine.
In a smaller bowl, add the wet ingredients and combine.
Add the wet to the dry and combine.
Pour the batter into the baking pan and bake for 30 minutes or until a toothpick inserted comes out clean.
For full intruction please see: www.flourishingfoodie.com
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