Chocolate cake in the Itaki? Yes it is possible! Although I tried several times to make a good cake in the small nesting bowl of the Itaki Pro, I finally settled in making it in the medium bowl that came with the Itaki Jumbo. The results were a lot better than I ever had making it in the small bowl.
If you only have the Itaki pro and want to make this cake, I suggest making it in the big bottom bowl. I ran into a few problems when I was using the small top bowl in developing this recipe. I really wanted it to be an option so that you could make your lunch and your dessert at the same time. But the batter sometimes overflowed, the cake center was not fully cooked, the cake was lopsided as it was pushing its way up the foil. None of this happened with the medium sized bowl so I’m sure it would be fine with the bigger, bottom bowl.
Now, if you truly want to make this in the little top bowl, you could also halve the recipe. It won’t be that hard as I made this recipe without eggs so that you won’t need 1/2 of an egg or anything like that.
As for the frosting, you can definitely use the store bought ones that come in little tubs, whip up your own, simply dust it with confectioner’s sugar, serve it with lightly sweetened whipped cream, or spread with nutella. I went all out – split the cake into two, spread it with raspberry preserves and a bit of Chantilly cream then finished with a dusting of powdered sugar over a stencil – to have a two layered Chocolate Raspberry Cake. Oh and ice cream! You can definitely serve this with a scoop of ice cream!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup*
1/2 cup all purpose flour
1/2 teaspoons baking soda
2 tablespoons cocoa powder
1/4 cup white or brown sugar
1/3 cup mayonnaise
1/4 cup water or strong coffee
1/2 teaspoon vanilla
Pinch of salt
3 Itaki cups of water in the base
Sift flour, baking soda, cocoa powder, and sugar into a bowl.
Make a well in the center and add mayonnaise, water or coffee, vanilla, and salt. Mix until well blended.
Spray the medium Itaki Jumbo bowl (or bottom large bowl of the Itaki Pro) with a nonstick spray, or you can also grease and flour it.
Pour batter into the bowl, smoothing the top. Cover with a piece of foil and set on the second level of the Itaki Jumbo (or bottom bowl of the Pro).
Add 3 Itaki cups of water into the base unit, cover, and let steam until it shuts off, about 52 minutes.
Carefully remove from the bowl lunchbox and cool completely. Frost and decorate as desired.
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