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Cakes

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Moist Chocolate Cake
A basic chocolate cake that's very moist.

1 c flour

1 t baking powder

1 c sugar

1 t baking soda

1 c hot water

1 egg

1/2 c cocoa

1/4 c melted butter or margarine

 

 

 
Preheat oven to 350°F. Grease an 8" square cake pan. Lay parchment circle on bottom and grease again, dusting after.

In mixing bowl, combine the first 6 ingredients together. Stir to combine, then add egg and butter, mixing well. Pour into prepared pan. Bake for 30 to 35 minutes, or until cake tests done. Dust with powdered sugar when cooled.

Source 5.

Cornmeal Honey Cake with Walnuts
There is no flour in this cake, only cornmeal. The result is a cake that is dense but moist. Don't worry if you notice it falling in the center as it cools; it's meant to do that. Baking this cake in a springform, or a pan with removable sides, makes it easy to remove without damaging the cake.

1 1/2 c yellow cornmeal

1/2 c plus 6 T butter, unsalted

1/2 c walnuts, finely chopped

1/4 c honey

2 1/2 t baking powder

3/4 c plus 2 T sugar

1/2 t salt

3 egg whites

 

10 walnut halves


Preheat oven to 350°F. Butter a 9 springform pan. Wrap outside of pan with foil.

Mix cornmeal, walnuts, baking powder and salt in bowl. Beat butter until light in separate bowl. Gradually beat in honey, then 3/4 c of the sugar. Stir in the cornmeal mixture; this will be stiff. Beat whites in medium bowl to soft peaks. Gradually add in remaining 2 T sugar and continue beating until stiff peaks form, but not dry. Fold whites into batter in three additions. Transfer batter into pan. Evenly space walnut halves on top of batter. Bake until cake is deep golden, and tester comes clean, about 45 minutes. Cool cake in pan on cooling rack. Cake will fall in center as it cools. Run knife around pan sides to loosen and remove pan sides. Cut in wedges and serve.

Source 4.


Copyright © 2004-2005 Beach Cuisine™, Inc.

 
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