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2 Minute Chocolate Cake Recipe
Two Minute Chocolate Cake is an easy recipe for last-minute dessert demands. Really taking about 10 minutes mixing time and 30 minutes baking time. Learn how to make a Two Minute Chocolate Cake by following these easy recipe instructions.
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1/2 cup Self-raising flour 1/2 cup Superfine Sugar 2 level Tbs Cocoa pinch Salt 1/4 cup Melted butter 1/2 cup Milk 1 Egg a little Vanilla |
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Oven Temp ~ 350° Baking Time ~ 30 - Pan Type ~ 7 inch cake pan |
Preheat oven, grease and flour cake pan.
Place all ingredients into a mixing bowl in the above order. Beat well for 2 minutes. Pour two Minute Chocolate Cake batter into a prepared pan. Bake two minute cake in preheated oven until cake tests done when using a toothpick.
Nutrition facts:
Serving Size 33 gCalories 98
Calories from Fat 41
Total Fat 4.6g 7%
Saturated Fat 2.8g 14%
Cholesterol 25mg 8%
Sodium 48mg 2%
Total Carbohydrates 13.3g 4%
Sugars 8.9g
Protein 1.5g
Vitamin A 3% • Vitamin C 0% • Calcium 1% • Iron 3%
GO AHEAD AND BAKE,
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!
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Healthy Homemade Cake Recipe Tips
When Baking with Butter:
Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.
When Mixing Cake Batter:
You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.
Cake Flour:
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
Green Food:
The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!