Collected Yum

2 1/2 cups sifted cake flour* 1 teaspoon baking powder 1 teaspoon salt 2 Tablespoons cocoa powder (unsweetened) 2 oz. red food coloring 1/2 cup unsalted butter, at room temperature 1 1/2 cups sugar 2 eggs, at room temperature 1 teaspoon vanilla extract 1 cup buttermilk, at room temperature 1 teaspoon white vinegar 1 teaspoon baking soda 1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans. 2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside. 3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of ...

from MarthaStewart.com by Ralph Rucci Serves 2 Ingredients: Cake 1/4 cup unsalted butter, room temperature cocoa powder, for dusting molds 2 ounces semi-sweet chocolate 1 large egg 1 large egg yolk 1/8 cup sugar 1 tsp all-purpose flour Confectioners sugar, if desired for dusting finished cake Ingredients: Whipped Cream 1 cup whipping cream 2 tbls sugar Directions: Cake Preheat oven to 450 degrees. Butter the 2 – 4 ounce ramekins and lightly dust the inside of each with cocoa powder, tapping out excess. Heat butter and chocolate in heat proof bowl set over (but not touching) simmering water until chocolate is almost completely melted. Meanwhile, in the bowl of an electric mixer, whisk egg, egg yolk, and sugar until light and thick. Slowly add butter mixture to mixer, add flour and mix until combined. Divide batter between ramekins. Place on a baking sheet and transfer to oven. Cook for 7 – 10 minutes – sides should be set and center soft. Direction: Whipp...

150g butter 200g dark chocolate (blockchoklad) 1 msk coffee 3 eggs 2 dl sugar 1 ½ dl chopped almonds/hazelnuts 1 dl wheat flour Butter an oven proof dish and put bread crums in it to avoid the cake from sticking. Whisk eggs and sugar. Melt the butter and then melt the chocolate into it while stirring. Pour coffee, the chocolate-butter-mix, the chopped almonds and the flour into the egg-sugar-mix and mix it all together. Pour the batter into the dish and bake it for 25-30 min in 125-200˚C.

collected from this fabulous blog: http://newdressaday.wordpress.com/ 4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) A small splash of vanilla extract 1 large coffee mug (Microwave Safe) Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly before pouring in the milk and oil in. Keep mixing. Add the optional chocolate chips next (who makes that an option!) and vanilla extract, and mix again… Put your mug in the micro wave and cook for three minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow it to cool a little, and tip out onto a plate if desired. EAT ! (this can serve two if you want to feel slightly more virtuous). (serve with vanilla ice cream maybe?) Why is this the most dangerous cake recipe in the world? Because we are all only 5 minutes away from warm, gooey, delicious chocolate cake any time, night or day.