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Sunday, November 20, 2011

Coffee Chocolate Chip Cake, Rated "Better Than The One We Bought You"

Last Wednesday afternoon-evening, I ended up with "nothing much to do," so I baked cake and challah* and put them straight into the freezer.  We had been expecting guests for Shabbat, three teenage boys including my husband's nephew, so I wanted to treat them to the best we could offer.

I based my cake recipe on my classic, super simple, very easy to make one-bowl "plain" cake.

Here's the basic recipe. Multiply as much as you need. It freezes well.

1 cup flour
1/2 cup sugar
1 t baking powder
1/6 cup oil (I use soy)
1/2 cup water
1 egg
1 t vanilla

mix dry ingredients
add oil and water
add eggs
pour in pan
bake medium heat, every oven is different, until pops up when center of cake is gently pressed
If it seems done on top and loose inside, then lower the heat a bit.

You can ice, sugar or serve plain.
Cake baking is easy!  This time I used the leftover coffee from the percolator as liquid, and I added about a cup of chocolate chips to the recipe tripled, x3.  The flour was 100% whole-wheat and I used dark brown sugar.  It did not "taste healthy." The cake was absolutely delicious.  You can't fool teenage boys.  They had brought a store-bought cake as a "house gift" and preferred mine, whole-wheat flour and all.  After Shabbat I froze the store-bought one and will donate it to a shul kiddush.

*Bli neder, I'll blog about the challah baking later.


Rated Chocolate said...

This is really a delicious and easy sweet quick recipe. Chocolate chips add sweet bursts of flavor to the rich and tender coffee cake. It can be the perfect party cake for making it a memorable day.

Rated Chocolate

Batya said...

rc, for sure adding the chocolate chips masked the wholewheat.