and speaking of food

[some_stars]

I'm having a craving for chocolate cake with raspberry jam. Usually I would make the really easy vegan cake I found...somewhere, a few years ago, made with baking powder and vinegar. But I actually have eggs right now and I need to use them--I go through phases where I eat huge piles of scrambled eggs, and then those phases abruptly stop, usually after I've just bought another dozen eggs. So: does anyone have a good, easy, reasonably foolproof egg-using chocolate cake recipe? I'm just going to bake one thick layer, poke some holes in it, and cover it with jam, so it doesn't need to be anything fancy. And actually, I could go for just a nice yellow cake too. I do love me some yellow cake.

My standards for 'easy,' as applied to baking: no separating eggs and especially no whipping the whites; cocoa only with no melting chocolate or double boilers involved; if the butter gets half-melted in the process of trying to soften it after digging it out from the bottom of the freezer, this will have no noticeable adverse effects. As you might surmise, chocolate chip cookies (or these, which are basically the same thing but much much harder to stir) are usually about my limit. Even the vegan chocolate cake sometimes tests me, with its instruction to stir to combine the baking powder and vinegar but not too much!!1 or something terrible will happen, apparently.

Comments

[vass]

I don't have a chocolate cake recipe with eggs, but I do have a very good brownie recipe. This one. I make it with white sugar, not brown, and I halve the recipe, it only needs 30 minutes - I'm not sure if that's the quantity or my oven. I need to put the tin in a fridge for an hour after it's cool enough to do so, before trying to cut it, or I just get crumbs.

Anyway, that recipe makes wonderful brownies, and maybe you could put the jam on top.

[some_stars]

BROWNIES. My goodness that looks good.

[thingswithwings]

Zucchini Chocolate Chip Cake

Cream: 0.5 cup margarine
0.5 cup oil (note: the use of half a cup of margarine is solely b/c some people prefer not to use a whole cup of oil. But I have made it with a whole cup of oil and it is predictably deliciouser.)
1.75 cup cane sugar
2 eggs

Add: 1 tsp vanilla
0.5 cup sour milk (combine 1/2 c milk with 1/2 tbsp vinegar and let sit for 15 minutes)

Mix and add: 2.5 cups flour
4 tbsp cocoa
0.5 tsp baking powder
1 tsp baking soda
1 tsp salt

Beat well. Stir into above: 2 cups finely chopped zucchini and 0.25 cup chocolate chips. Spoon onto floured 9x13 cake pan. Sprinkle top with chocolate chips. Bake at 325 for 40-45 minutes.

---

I've also substituted in up to 1 cup of soy protein powder for 1 cup of the flour, and noticed no problems (especially if you use all oil, rather than oil and margarine - the oil absorbs the chalkiness of the protein powder). I also tend to ice this cake, because why not, with a standard chocolate buttercream icing.

[some_stars]

It's full of vegetables! And chocolate chips! This sounds awesome.

[thingswithwings]

yes! it's a great way to use up extra zucchini. eruthros and I often make "breakfast desserts" - delicious desserts that include vegetables and protein (and sugar!) to help us start the day. So far we've made breakfast zucchini cake, breakfast banana bread, and breakfast carrot cake. I do find that protein and sugar give me LOTS of energy and happiness for the day. Though of course cake is good any time!

[azurelunatic]

If you stir too much, it makes all of the volcano chemical reaction happen in the batter-bowl, not in the oven; some needs to happen in the oven or the cake won't rise.

Cake recipe

[gool_duck]

http://everybodylikessandwiches.com/2009/08/the-easiest-cake-ever/

Easy cake: mostly mix ingredients in a bowl. Also non-dairy. It is fine without the lemon zest.