{"id":150,"date":"2013-01-22T18:11:38","date_gmt":"2013-01-22T16:11:38","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=150"},"modified":"2020-04-04T12:22:22","modified_gmt":"2020-04-04T10:22:22","slug":"quick_choc_cake","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=150&lang=en","title":{"rendered":"Decadent Chocolate Cake"},"content":{"rendered":"

I was feeling a little under the weather yesterday, kinda like I’d been run over by a tractor. BUT, it was our turn to bring refreshments to class since my king’s birthday is next week, and when it comes to letting down my baby there is no sick leave… So here she is, the queen of chocolate cakes… A favorite with kids and adults alike.
\nWhen it comes to birthday cakes there is no other.
\nThe cake itself is a 100% dairy-free (parve), and the sauce can be made dairy or dairy-free – the choice is yours.
\nNow that the king is in school, we wanted to upgrade the cake, so we made chocolate balls<\/a> simple and yummy, coated in colorful sprinkles<\/p>\n

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Ingredients<\/h3>\n

1 cup flour (I use Tami GF all-purpose flour or Schar’s Gluten-free Mix B)
\n1 bag instant chocolate pudding mix
\n1\u00bd cups sugar
\n\u00bd cup cocoa powder
\n1 bag (10 gr.) baking powder
\n4 eggs
\n\u00be cup vegetable oil
\n1 cup boiled water with 1 overfull teaspoon of instant coffee (or 1 shot espresso+boiling water to make 1 cup)<\/p>\n

\"Photo<\/a><\/div>\n<\/p>\n

A round cake tin (for a larger rectangular tin, double all amounts)<\/p>\n

Preparation<\/h3>\n

Preheat your oven to 170C\/340F.
\nMix all ingredients (other than the boiling coffee) water in a bowl.<\/p>\n

\"Chocolate<\/a><\/div>\n<\/p>\n

Add the boiling water and mix well and quickly (we don’t want scrambled eggs) \ud83d\ude42
\nPour into a tin covered with baking paper and bake for 30-40 minutes.<\/p>\n

\"Mix<\/a><\/div>\n<\/p>\n

*For a larger rectangular tin it will take longer (you may also want to reduce the heat by 10C\/50F degrees).
\nWhile the cake is baking you make the sauce:<\/p>\n

Chocolate Sauce Ingredients<\/h3>\n

100 gr dark chocolate (coins, or broken into cubes)
\n250 ml heavy cream or non-dairy cream for a parve version (or rice milk – I use VITARIZ Rice and Almond milk – good for dairy-free\/parve and also significantly reduces the amount of fat and calories).
\n2 Tbsp. brandy or rum<\/p>\n

Sauce Preparation<\/h3>\n

In a small saucepan, bring the cream\/milk to a boil.
\nPour the boiled cream\/milk over the chocolate and let rest for 5 minutes.
\nMix well and incorporate the brandy\/rum.
\nPour over the cake immediately after removing from the oven and let cool.
\nNow don’t fret – at first it’ll seem as if there is way too much sauce, but with time it’ll be absorbed fully by the cake, and this is what makes it so rich.<\/p>\n

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You can serve just as it is, or with fresh strawberries, garnish with pistachios or colorful sprinkles – whatever you feel like! You can even serve warm with a lovely scoop for vanilla icecream.
\nYou can prepare this cake a few days in advance and keep refrigerated and covered in plastic wrap – it’s taste actually improves!<\/p>\n

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\"Treasure<\/a><\/div><\/p>\n
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