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Heléne's
Great Chocolate Cake
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I N G R
E D I E N T S
2 eggs
1 1/2 cups of sugar
1 1/2teaspoon of vanilla extract
1 1/2teaspoon of baking powder
1/4 teaspoon of salt
4 tablespoons of powdered cocoa
3/4 cup of milk
1 stick (8 tablespoons) of melted butter
3/4 cup of flour (add a bit more if the batter seems too thin)
I N S T R U C T I O N S
Butter a
9" round cake pan.
Mix eggs and sugar and whip mixture until it has a fluffy consistency.
Add the vanilla extract, baking powder and salt.
Add the cocoa slowly (on low speed).
Add the milk and the "cooled-down melted butter".
Add the flour.
Pour the batter into the cake pan and bake in the oven for approximately 30-35 minutes at
350° F. If you check the consistency with a toothpick, the toothpick should come out not
completely "clean". This makes the cake a little bit more "moist".
Once the cake has cooled down, sift some
powdered sugar over it. The cake can also be served with whipped cream and strawberries.
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Our Review
I have to admit that I have been the proud
recipient of many of Heléne's
great chocolate cakes. We have eaten them with just the powdered sugar, and just with
whipping cream, or all the above and strawberries too. Or, try a slice with a single
scoop of vanilla bean ice cream. This truly is an excellent cake. (And if you
happen to have Heléne
nearby to bake it, all the better!)
Growing up, I could not conceive of a cake without frosting. This cake is so rich,
delicious, and moist, that frosting would be a distraction. It is also extremely simple to
make. Recipe Origins
Heléne
insists we give credit, where credit is due. Helene was born in Barsebäcksby,
Sweden and came to the U.S. as part of a foreign exchange program. This recipe was
given to her by Pia Ehrnlund when Helene was only 10 years old. We have to thank Heléne's
mom for giving us Heléne,
and Pia for passing on this recipe.
For The New Cook
Why do cake recipes tell you to butter and flour
the pan?
The flour dusting simply shows
you any areas of the pan that not been properly coated with butter (or shortening).
Have all your ingredients at room
temperature. For most baking it is best
to bring all your ingredients to room temperature before you start preparing the batter.
This allows the ingredients to blend easily and bake uniformly. |
