Revolution of Love

Revolution of Love

Do small things with great love.

Making It Count Tuesday (vol 10): Easy Chocolate Cake (Brownie)

Welcome to Making It Count Tuesday (formally Pinning It Down), which is every 2nd and 4th Tuesday of the month. Originally hosted by Sarah and Pam, it’s new home in now here at RoL.

If you are new to Making it Count, you simply start with any one of those fabulous ideas you’ve found online or on Pinterest. Then, do it. Make it. Cook it. Create it. Take it from the screen, give it life and let it bless your world. When you’re done, snap a photo, write about it and share it with us.

Make your time online count!

(See past MIC posts here.)

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Easy Chocolate Cake

With Brian returning home on Friday, I wanted to make him a special dessert. He loves chocolate cake and normally I’d just use a boxed mix but I thought I’d give a homemade version a try. I was looking for a simple one layer chocolate cake recipe and found Easy Chocolate Cake at Martha Stewart.com.

Here’s the recipe.

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 3/4 cup unsweetened cocoa powder, plus more for pan
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream

(The recipe also called for a chocolate glaze but I made my own chocolate frosting instead.)

Directions

Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.

In a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.

Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven, Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up).

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The batter was really thick and I wondered how it would turn out.

 

It looked okay in the oven but when the time was up and I poked a toothpick in it, it seemed to deflate. It became pretty flat and I could hear Ricky Ricardo’s voice saying to Fred, “Maybe you better wait and serve it as a pancake for breakfast.” I knew I was in trouble when I saw Brian look at it on the counter and then look around the kitchen for the other two or three layers that must go with it.

Photo Source: thiswastv.com

Oh we’ll, I had to make the best if it. I whipped up some chocolate frosting and crushed some walnuts for the top. When I cut into the cake I found it very dense and rich. I went back online and looked at the reviews. The reviewers said it was a dense cake and some said it didn’t rise enough. I simply told everyone it was a brownie cake (that’s exactly what it tasted like) and they didn’t care in the least how short it was. They gobbled it up.

So while I wouldn’t say my first homemade cake was a huge success, I wouldn’t say it failed either. We ended up with a tasty dessert and I suppose that’s what matters. šŸ™‚

 

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Now it’s your turn.

1. Choose a tutorial, recipe, or idea that has inspired you. Do it and blog a little about it. It doesn’t have to be elaborate — we just want to see what you’ve been up to!
2. In your post, rather than linking to your Pinterest pin, link back the original idea/blogger. We want to be sure that cool idea credit is given to the proper person. šŸ™‚
3. Link back here so others can play along. (Feel free to grab the button.)
4. Link up below. Make sure you’re sending us to your actual post, and not to your general blog address. And please use your own original photo (not someone else’s!) as your thumbnail image. Copyright issues, you know. šŸ˜‰

You have a week to post your link, so if you can’t get things going by Tuesday, no worries, put it up when you can. We’ll be here. Have fun!



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3 Comments

  • EML says:

    Haha…I made the same cake and was going to post about it this evening. I agree this cake is very dense. I have had many “failed” cakes, but one thing that helps…make sure the eggs, butter, milk, sour cream (any cold items), etc are brought to room temp before making the batter. And also don’t make the same mistake I did of trying to soften the butter in the microwave. It normally makes the butter too soft and then you get a greasy cake. EML

    • bobbi says:

      Thanks for the advice, E. I can see you are much better than this since your version of the cake came out lovely! LOL! I’ll try the room temp thing. Most of my stuff was cold.

  • Elisa says:

    I am so glad your husband is home with you now and that is prognosis is a good one; I have been praying for all of you.

    If it looks like a brownie and tastes like a brownie, it’s a brownie. I may have to try this recipe, either as a brownie or maybe a cake if I can get everything to room temp! Thanks for hosting in the midst of all you have on your to do list.

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