Chocolate Ginger Spelt Mix In The Pan Cake Recipes

Steps:

• Preheat oven to 350 degrees. In a square 9 inch pan stir together flour, sugar, cocoa, baking soda, and salt.
• Add oil, vinegar, water, and vanilla. Mix until combined, making sure there are no clumps of flour mixture. Spread batter evenly in pan.
• Bake until toothpick inserted into the center comes out clean, about 35 to 40 minutes. Let cake cool completley on a cooling rack.

Steps:

• Heat oven to 350°F Grease and flour two 9-inch round baking pans.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• VARIATIONS:.
• ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350°F Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
• THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Steps:

• Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk the mixture together until uniform in color. Use your fingers to break apart any lumps.
• Add 1 cup water along with the oil, vanilla extract and vinegar. Stir slowly with a fork or a whisk in small circles to blend. Mash, scrape and stir with a fork and spoon until the mixture becomes a smooth and uniform batter.
• Scrape the sides of the baking dish with a rubber spatula and spread the batter in an even layer. Sprinkle with chocolate chips, if using.
• Use a damp paper towel to wipe the edges of the baking dish clean. Carefully transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean, 28 to 33 minutes. (Instead of looking like you dipped the toothpick in chocolate frosting, it should look like it has some chocolate cake crumbs clinging to it.)
• Remove from the oven, let cool, then cut the cake into squares. If you're feeling fancy, this tastes good (and looks pretty) with some confectioners' sugar dusted on top.

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.

Steps:

• Heat oven to 350º F.
• In a medium bowl, mix flour, granulated sugar, cocoa, baking soda and salt.
• In a smal bowl, mix oil, vinegar, water and vanilla.
• Stir water mixture into flour mixture with spoon about 1 minute or until well blended.
• Pour into greased 9X13 inch pan.
• Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
• Spoon hot chocolate frosting on top of warm cake.
• Frosting:.
• In a small saucepan, melt butter and chocolate chips. Stir in milk and powdered sugar. Whisk until no lumps remain in mixture.

Steps:

• Preheat Oven 350 degrees: Add tablespoon of instant coffee to the warm coffee along with the vanilla, baking soda and currants; and stir till frothy. Combine in a medium bowl the spelt, instant coco and salt. In a mix-master beat the butter, brown sugar and white sugar and mix until smooth. Add the eggs and continue to mix; slowly add the coffee mixture and continue to mix. While still mixing on low add the spelt mixture and mix. Prepare a bundt pan with butter all around and then dust all over with the instant coco. Bake 50 - 55 minutes or until tooth pick test comes out clean. Let the cake cool a bit before trying to remove from pan.

Steps:

• Preheat the oven to 350°F Line 2 nine-inch round cake pans with parchment paper, and grease the sides of the pans.
• Sift together flour, cocoa, baking soda, cinnamon and salt; set aside.
• Beat together the oil and sugar in a mixing bowl.
• Add the eggs, one at a time, beating well after each addition.
• Blend in the vanilla and the applesauce.
• Add the dry ingredients alternately with the buttermilk to creamed mixture, beating well after each addition.
• Divide the batter evenly between the two pans.
• Bake in the preheated 350°F oven for 45 to 50 minutes or until cake tests done.
• Cool 10 minutes in pan on rack.
• Remove from the pans; cool on rack. Ice with frosting as desired.