Chocolate blender cake milk street

This week, we’re making cake batters in blenders! We first learned this technique, which is common in many parts of the world, from Mexican sweet corn...

4194 likes, 50 comments. “This week, we’re making cake batters in blenders! We first learned this technique, which is common in many parts of the world, from Mexican sweet corn cake, or panqué de elote. The blender is not only a convenience tool, allowing you to skip the stand mixer, but it also makes cake prettymuch impossible to screw up. No more creaming butter and sugar. Throw it in a blender, put it in a cake pan, you’re done. Chris Kimball starts off the series with our all-purpose…

Christopher Kimball’s Milk Street on Instagram: "For day two of our blender cake series, we present a Valentine’s Day special: a brownie-like chocolate cake with a thick, rich glaze. It also happens to be gluten-free, replacing flour with whole almonds, blitzed until powdery. A sprinkle of flaky salt makes a simple, elegant garnish. Our culinary director @wesmartincooks whips up both cake and frosting, with only one blender and one cake pan. Get the recipe for Chocolate Blender Cake via the…

Christopher Kimball’s Milk Street on Instagram: "In this week’s final blender cake, a version of Brazil’s bolo de cenoura, the blender makes everything sweeter. This carrot cake is totally unlike the spiced American variety with bites of shreds and a thick, sugary frosting; it has an amazing, natural orangey sweetness, as vibrant as its hue, which pairs with chocolate the same way orange does. That’s because the more you rupture the cell walls of a root vegetable, the more sugars and…

This chocolate cake is made completely in the blender. Blend the frosting first, then the batter. No need for multiple bowls. Just blend, pour, and bake.

Christopher Kimball’s Milk Street on Instagram: "To go with our basic Yellow Blender Cake, we created 1-2-3 frosting: a frosting recipe with a formula that’s so easy to remember that you’ll never need the recipe again. It’s the kind of recipe that Julia Child used to make off the top of her head, a customizable template for lots of flavorings. And we think it’s genuinely better than a buttercream, which can taste like a cloyingly sweet stick of butter, with noticeable sugar granules; our…

Christopher Kimball’s Milk Street on Instagram: "For day two of our blender cake series, we present a Valentine’s Day special: a brownie-like chocolate cake with a thick, rich glaze. It also happens to be gluten-free, replacing flour with whole almonds, blitzed until powdery. A sprinkle of flaky salt makes a simple, elegant garnish. Our culinary director @wesmartincooks whips up both cake and frosting, with only one blender and one cake pan. Get the recipe for Chocolate Blender Cake via the…