Prompt: Chocolate cake recipe
Response:
Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar
2 eggs, separated
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups well-shaken dark chocolate chips
1/2 cup unsweetened cocoa powder
1/4 cup (1/2 stick) cold butter, cut into small pieces
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup well-shaken dark chocolate chips
1/2 cup unsweetened cocoa powder
1/4 cup (1/2 stick) cold butter, cut into small pieces
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan. Line the bottom with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 5 minutes. Beat in the egg yolks, one at a time, until well combined.
3. With the mixer on low speed, slowly add the flour, baking soda, baking powder, and salt. Increase the mixer speed to medium-high and beat until the batter is smooth.
4. Pour the batter into the prepared pan. Sprinkle the chocolate chips over the top. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool in the pan for 10 minutes. Turn it out onto a wire rack to cool completely.
6. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 5 minutes. Beat in the egg yolks, one at a time, until well combined.
7. With the mixer on low speed, slowly add the flour, cocoa powder, baking soda, baking powder, and salt. Increase the mixer speed to medium-high and beat until the batter is smooth.
8. Add the chocolate chips to the batter and beat until well integrated. Drop the batter by the tablespoon onto wax paper, so that it forms small, round balls.
9. In a small saucepan, melt the butter and add the cocoa powder and baking powder. Cook over low heat, stirring constantly, for 2 minutes. Pour the mixture into a small bowl and set it aside.
10. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
11. Drop the balls of batter onto the prepared baking sheet. Bake for 10 minutes, or until the cookies are lightly browned.
12. Let the cookies cool on the baking sheet for 1 minute. Transfer them to a wire rack to cool completely.
13. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 5 minutes. Beat in the egg yolks, one at a time, until well combined.
14. With the mixer on low speed, slowly add the flour, cocoa powder, baking powder, and salt. Increase the mixer speed to medium-high and beat until the batter is smooth.
15. Add the melted butter mixture to the batter and beat until well combined. Drop the batter by the tablespoon onto wax paper, so that it forms small, round balls.
16. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
17. Drop the balls of batter onto the prepared baking sheet. Bake for 10 minutes, or until the cookies are lightly browned.
18. Let the cookies cool on the baking sheet for 1 minute. Transfer them to a wire rack to cool completely.
19. Dust the tops of the cookies with confectioners’ sugar. Drizzle a few drops of milk over the top. Sprinkle with a few drops of vanilla extract. Serve.