ad-hoc recipe. this is my basic chocolate cake - light, not too sweet and chocolatey. The fudge frosting is a delicious mixture of right (tasty agave!) and wrong (corn syrup and shortening!) that is a dense counterpoint to the texture of the cake.
makes 1 dozen standard cupcakes
1 C + 2 T AP flour
1.5 t baking powder
.25 C canola oil
.5 C + 1/3 C sugar
.25 t salt
1 C boiling water
3/8 C cocoa powder (6 T)(use Hershey's Special Dark for a really dark, black chocolate)
.5 t instant coffee powder
1 t vanilla extract
.5 t vinegar
Preheat the oven to 350 and line one standard muffin tin.
Use a fork to whisk together the flour and baking powder in a small bowl, set aside.
Pour boiling water over cocoa powder in a medium bowl and whisk until smooth. Add remaining wet ingredients and set aside to cool briefly.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the oil and sugar until lighter in color and texture, scraping the bowl once or twice. With the mixer running on low speed, incorporate the flour mixture; process until well combined, scraping the bowl once. Incorporate the chocolate mixture with the mixer on low, scraping the bowl as needed.
Portion into tin and bake 22-26 minutes. The cakes are ready when they spring back when lightly pressed. Cool in pan 5 minutes before unmolding. Cool completely before frosting.
makes enough to top 1 dozen cupcakes
.25 C non-hydrogenated shortening
.25 C non-hydrogenated margarine
.25 C corn syrup
.25 C agave nectar
.5 C cocoa powder
With an eelctric mixer, cream the shortening and margarine until well combined. Beat in corn syrup and agave until smooth. Sift in cocoa powder and beat on low until combined - the frosting will the thick and glossy.
Chill briefly, as needed, to firm up frosting before topping cupcakes. Pipe onto cakes or dollop and smooth with a hot offset metal spatula to create a lovely sheen.
note: if you've ever eaten a Berger cookie, this is more or less the fudge that tops those confectionary wonders.