Here is another chocolate cake recipe for the Itaki! I don’t think I ever saw, made, or ate this many chocolate cakes in a week! However, my son doesn’t mind me developing and testing recipes, specially cakes! 😊
The story to this is that someone asked for a regular chocolate cake recipe when I posted the Chocolate Mayonnaise Cake on a Facebook group (https://athomewiththeresa.com/2020/06/08/electric-lunchbox-chocolate-mayonnaise-cake-in-the-itaki-jumbo/). So I went to the kitchen and made a couple of recipes but I really had a difficult time developing a recipe with eggs, 1/2 a beaten egg? Egg yolk only? The results were different than when you make a full sized cake.
So I dropped the egg from the recipe, did a few more experimenting…and I’m happy to say that I can finally share this recipe with you as it tastes really good, it’s easy to make, and you don’t have to deal with little bits of left over ingredients. I hope you’ll like it as much as we did!
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny Itaki cup*
Cake:
1/4 cup buttermilk
(or 1/4 cup milk mixed with 1/4 teaspoon vinegar)
1 1/2 tablespoons melted butter, or oil
2 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup unbleached all-purpose flour
2 tablespoons dark cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
Frosting:
2 tablespoons unsalted butter, at room temperature
2 teaspoons cocoa powder
pinch of salt
1/3 cup powdered sugar
1 teaspoon milk
A drop of vanilla extract
Sprinkles, to decorate
INSTRUCTIONS:
Spray the medium sized Itaki Jumbo bowl (or the big Itaki pro bowl) with nonstick spray. Set aside.
In a small bowl, mix together buttermilk, melted butter or oil, sugar, and vanilla. Sift flour, cocoa powder, baking soda, baking powder, and salt over the wet ingredients. Stir to blend. Do not over mix. Pour batter into the prepared Itaki bowl, cover with foil and set on the base. Place 3 Itaki cups of water in the base, cover and let steam until it shuts off, about 50 minutes.
Carefully remove the bowl from the base. Let cool on a wire rack. Run a knife on the edges to release the cake.
FOR THE CHOCOLATE FROSTING:
In a small bowl, cream the butter with cocoa powder and salt. Blend well until cocoa powder is incorporated.
Add the powdered sugar and mix well until thick.
Add the milk and vanilla and beat the frosting until it is light and fluffy.
Spread the frosting on top of the cooled cake and finish off with sprinkles.
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See and order Itaki’s offerings here! https://www.itakico.com/theresa