Well, I am certainly challenging myself. We have recently moved and had not arranged to get the gas turned on. Well, I had to learn to cook using only our microwave, George Forman Grill and our lovely Oster Toaster Oven. Just until our lovely gas man cometh that is.
I pushed myself and I was having fun with it. This semi - somewhat process cooking is a breeze. Throw a steam bag of veggies in the microwave for 7 mins and taaa daaa .. bam… beautiful corn, asparagus and carrots courtesy of Birdseye. And delicious I must add. WOW, there’s 10 minute rice! Pop it in the microwave and POW …it’s rice! Heck, throw some thyme, paprika, pepper and a veggie bouillon cube in it and you have flavored quickie rice. Meat? No problemo. Grill some chicken seasoned with some Lipton Herb and Garlic Soup mix… yum.
Okay, so how about I bake me a cake in the toaster oven. Yeah, you heard me. Simple. With the right oven you can. I was craving cake and craving baking. I chose to dig in my pantry and found some Ghirardelli unsweetened chocolate that I had bought to make my Luscious Sour Cream Chocolate Cake. I remembered that Ghirardelli had some recipes on the inside of the wrapping that I wanted to try.
Truthfully, I am not big on Devils food cake. But I wanted to try it anyway. Ghirardelli has a One Bowl Devil Cake that look like it was delicious. It was okay, yes just okay. It was moist and rose great in my oven. I couldn’t fit both 8 inch round pans in the oven so I did a no no which was let one pan sit out. Trick to that is place a damp cloth over the batter while you wait. Despite this waiting on the side the second cake rose fine.
Please note that this picture was taking with my mobile phone as my camera was nowhere to be found due to our move :(
I had leveled and frosted this beauty with a recipe I also found on the back of the wrapper called Ghirardelli Mocha Buttercream Frosting. Both recipes are posted for your convenience.
As said, I am not a big Devil Food Cake lover… this cake tasted better the next day. I also think that because the oven is smaller I should have dropped the temperature by 25 degrees. Needless to say the cake was eaten in two days :)
source : Ghirardelli wrapper
2 cups sifted cake flour
1 1/2cups sugar
2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1 cup shortening
1 1/2 cups buttermilk (I had none on hand so subbed 1 1/2 tbsp lemon juice with enough milk to make 1 1/2 cups)
1 1/2 tsp vanilla
4 oz Ghirardelli Unsweetened Chocolate, melted
Sift cake flour, sugar, soda, cream of tartar and salt into large mixer bowl. Add shortening, half the buttermilk, eggs and vanilla. Beat on medium speed for 2 minutes. Mix in remaining buttermilk and melted chocolate. Beat additional 2 minutes. Spread into 9 by 13" greased cake pan. Bake at 350 degrees for 40 to 50 minutes. Cool in pan. ( I never cool in pan… i can’t let cakes sit in a pan for more then 10 mins…it just doesn’t seem right)
Okay.. on to the Delicious Ghirardelli Mocha Buttercream Frosting.
source: Ghirardelli Wrapper
4 ounces (1 baking bar) Ghirardelli Unsweetened Chocolate
2 tsp granulated instant coffee
2 tbsp boiling water
2/3 cup butter
2 cups confectioners' sugar
1/3 cup milk
1 1/2 tsp vanilla extract
Melt the chocolate.
Stir occasionally until the chocolate is smooth.
Dissolve the instant coffee granules in the boiling water.
Stir the coffee mixture into the chocolate and set aside.
In a large mixing bowl, beat the butter until fluffy.
Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth.
Add the melted chocolate and mix until well combined.