Chocolate cake - Roasting dish size

melissa411, Dec 29, 7:00am
Can you please share some of your recipes, I need to make a 21st cake. Thanks

theanimal1, Dec 29, 7:37am
3.5 c flour
3.5 c sugar
3 t/s Baking powder
1.5 c cocoa
1 cup oil
2 cups milk
3 t/s baking soda
1 t/s salt
4 eggs
1 teaspoon vanilla
2 cups of boiling water (added at end)

Put all ingredients (except for the water) in a large bowl mix well to a batter. add boiling water and mix till smooth bake in the over at 160 for 1hr. you can split the mix and make two smaller cakes or make 1 smaller cake and put the rest into muffin tins the choice is completely up to you. this is an excellent cake if you have a large family or just want to impress people. gets moister by the day so stays nice and fresh very similar to mud cake.

duckmoon, Jan 16, 9:38am
When I need lots of cake, I make this recipe up three time (I can't triple it, because it is done in the food processor and the volume is too big for the food processor bowl).

Then I put 1.5 batches into each of my two mid-sized roasting dishes. It works well

If I needed a big cake, I would put three batches in my larger roasting dish.

This is a moist and rich chocolate cake.

I would put it in a slightly lower temp, and keep an eye on it for timing.

Dana’s Chocolate Cake (from Sophie Gray)

This cake is yummy, foolproof, very quick to make and freezes well.

Ingredients
1 2/3 c flour
1 1/2 c sugar
2/3 c cocoa powder
11/2 tsp baking soda
1 tsp salt
1 1/2 c trim milk
100g melted butter
2 eggs
1 tsp vanilla essence

For the icing
100g butter
250g icing sugar
1/3 c cocoa
milk to mix
1 tsp vanilla essence


Method
Preheat oven to 180. Grease a 20cm diameter cake tin and line the base with non-stick baking paper.

To make the cake, place all ingredients into a food processor and mix (or just use a bowl and fork). Pour into the prepared tin and cook for at least 50 mins.

Cool, before icing.

To make the icing, place the butter and dry ingredients in a processor. Pulse to combine, then add a dash of milk and pulse again. Continue until you achieve a soft spreadable icing, then add vanilla.Ice the cake and enjoy!

raewyn64, Jan 16, 7:36pm
I have made the one in post #2 twice now - just lovely and very easy. Yesterday when I made it instead of putting it in the roasting dish I made it in asquare cake tin plus 2 loaf tins - a bit easier to handle and save on having to cut it up - but it is a really yummy cake!

pp11, Nov 13, 6:44am
Hi, a question for "theanimal1". In your recipe does ts mean teaspoon or tablespoon? Thanks, will be giving your cake a shot in the next couple of days yum

margyr, Nov 13, 6:50am
not theanimal, but it would be a teaspoon.

diachris, Nov 13, 7:23am
Huge Chocolate Brownie Cake
·320g butter, melted
· 1 1/4 cups cocoa
· 7 eggs
· 3 cups sugar
· 1 tsp vanilla essence
· 1 1/2 - 2 cups chocolate chips/drops (dark is best)
· 1 1/4 cups plain flour
· 1 tsp baking powder
· Frozen/fresh raspberries (optional)

1. Preheat oven to 160C.
2. Line a large baking tin/roasting dish
3. Melt the butter in a large pot (there's lots of ingredientstofit in here)
4. Using an electric mixer, beat cocoa into melted butter.
5. Add eggs, sugar, and vanilla, and whiz with electric mixer for 3-4 mins until the mixture begins to whip up in volume (about double).
6. Using a wooden spoon/rubber spatula, mix in the chocolate chips/drops.
7. Sift flour and baking powder in; stir until fully combined.
8. Pour into lined baking tin; give it a gentle shake to even out the mixture.
9. If using raspberries, dot these evenly on top of the mixture, gently pushing them just under the surface.
10. Bake in oven at 160C for about 1 hour, until an inserted skewer comes clean.
11. Leave to cool in tin for about 10 mins, then turn out onto a wire rack to cool further.
This is the chocolate cake I use for my birthday cakes.

duckmoon, Jan 16, 9:38am
When I need lots of cake, I make this recipe up three time (I can't triple it, because it is done in the food processor and the volume is too big for the food processor bowl).

Then I put 1.5 batches into each of my two mid-sized roasting dishes. It works well

If I needed a big cake, I would put three batches in my larger roasting dish.

This is a moist and rich chocolate cake.

I would put it in a slightly lower temp, and keep an eye on it for timing.

Dana’s Chocolate Cake (from Sophie Gray)

This cake is yummy, foolproof, very quick to make and freezes well.

Ingredients
1 2/3 c flour
1 1/2 c sugar
2/3 c cocoa powder
11/2 tsp baking soda
1 tsp salt
1 1/2 c trim milk
100g melted butter
2 eggs
1 tsp vanilla essence

For the icing
100g butter
250g icing sugar
1/3 c cocoa
milk to mix
1 tsp vanilla essence


Method
Preheat oven to 180. Grease a 20cm diameter cake tin and line the base with non-stick baking paper.

To make the cake, place all ingredients into a food processor and mix (or just use a bowl and fork). Pour into the prepared tin and cook for at least 50 mins.

Cool, before icing.

To make the icing, place the butter and dry ingredients in a processor. Pulse to combine, then add a dash of milk and pulse again. Continue until you achieve a soft spreadable icing, then add vanilla.Ice the cake and enjoy!

banana24, Oct 26, 12:10am
that choc brownie sounds awesome!

pheebs1, Oct 26, 12:52am
i have been making this since i found hooksie's post ages ago
it is so so good
and fool proof!

bev00, Oct 26, 10:02am
mmmmmmm chocolate cake

greenforde, Oct 27, 5:28am
What size tin do you use!

pp11, Nov 14, 6:44am
Hi, a question for "theanimal1". In your recipe does ts mean teaspoon or tablespoon! Thanks, will be giving your cake a shot in the next couple of days yum

diachris, Nov 14, 7:23am
Huge Chocolate Brownie Cake
·320g butter, melted
· 1 1/4 cups cocoa
· 7 eggs
· 3 cups sugar
· 1 tsp vanilla essence
· 1 1/2 - 2 cups chocolate chips/drops (dark is best)
· 1 1/4 cups plain flour
· 1 tsp baking powder
· Frozen/fresh raspberries (optional)

1. Preheat oven to 160C.
2. Line a large baking tin/roasting dish
3. Melt the butter in a large pot (there's lots of ingredientstofit in here)
4. Using an electric mixer, beat cocoa into melted butter.
5. Add eggs, sugar, and vanilla, and whiz with electric mixer for 3-4 mins until the mixture begins to whip up in volume (about double).
6. Using a wooden spoon/rubber spatula, mix in the chocolate chips/drops.
7. Sift flour and baking powder in; stir until fully combined.
8. Pour into lined baking tin; give it a gentle shake to even out the mixture.
9. If using raspberries, dot these evenly on top of the mixture, gently pushing them just under the surface.
10. Bake in oven at 160C for about 1 hour, until an inserted skewer comes clean.
11. Leave to cool in tin for about 10 mins, then turn out onto a wire rack to cool further.
This is the chocolate cake I use for my birthday cakes.