How to make Chocolate Cake
Chocolate cake is a delicious dessert, also known as cake or chocolate cake. It is usually present at important social occasions such as weddings and birthdays. The filling and decoration are generally very varied. Check out this recipe if you want to make your chocolate cake.
- 2 cups flour
- 2 cups of sugar
- ½ cup cocoa powder
- 2 tsp. baking powder
- 2 tsp. bicarbonate
- 1 ½ cup milk
- ½ cup soft butter
- 1 tsp. vanilla essence
- Two eggs
- ½ tsp. of salt
- 3 cups of powdered sugar
- 250 gr. dark chocolate
- Six tablespoons of butter
- Six tablespoons of water
- Delicacy or jam
Chocolate Cake Preparation
Step 1: In a bowl, mix the dry ingredients, that is, the flour, sugar, cocoa or chocolate, baking powder, baking soda and salt.
Stir at low speed with the mixer or manually. Next, add the wet ingredients: milk, butter, and vanilla and continue beating gently. Despite being composed of almost 80% fat, butter also contains a portion of water, which, when it comes into contact with the hot oven, produces steam, a gas that remains trapped in the dough and causes it to inflate.
Step 2: Increase the speed and continue beating the mixture; add the eggs one by one and beat for a couple more minutes until the dry and wet ingredients are fully integrated and without lumps.
STEP 3: Preheat the oven to 180 degrees. Put the preparation in a round mould of 22 cm. in diameter, buttered. Bake for 30 to 35 minutes. Do they stick test to verify it is at its cooking point, and the stick should come out clean and dry.
Step 4: Remove from the oven and cool on a wire rack for 10 minutes. Remove from the mould and let it cool completely. Cut two layers of sponge cake to cover them with jam. Making a chocolate border about half a centimetre high around each
a layer is recommended to contain and prevent the delicacy or jam from dripping down the sides.
Step 5: Once the cake is assembled, make the glaze to cover it. Melt the chocolate and butter over low heat, remove from heat and add the icing sugar and hot water, stirring constantly. If necessary, add more water to get the consistency of frosting. Proceed to glaze the cake, letting it drain on all sides until it is completely covered.
Tips for making Chocolate Cake
- Use good quality cocoa powder to intensify the chocolate flavour and get a nice dark colour.
- Sift all the dry ingredients, this will make it easier for all the ingredients to integrate well, and there will be no lumps of flour or cocoa.
- To intensify the flavour of chocolate, you can add coffee or dark beer.
- Have all the ingredients at room temperature to prevent the mixture from curdling.
- You can add a little beer and coffee to moisten the cake.
- When you bake a cake in a glass container, the edges will be a little browner due to the amount of heat concentrated in the material and once out of the oven. It will take a little longer to cool down, resulting in a somewhat dry product.
- Also, metal pans tend to heat up too quickly, thus causing the bread in the oven to rise faster than the recipe calls for. Due to these reasons, it is recommended to lower the temperature by approximately 3 C° to prevent both metal and glass from causing damage to the baking of the cake.
- Another thing to know is that when sugar is mixed directly into solid butter, the sugar crystals help draw air into the mixture, and when the cake cooks in the oven, these air pockets expand, causing it to puff up.
- Baked goods to which baking soda is added also have an acidic ingredients such as lemon juice, milk, honey, or brown sugar in their recipes. When you mix this acidic ingredient with baking soda and a liquid, bubbles of carbon dioxide gas form, causing, in this case, the cake to rise. This process happens as soon as the dough is mixed, which means that if you take too long to put it in the oven, the bubbles will dissipate, and the cake will be flat.
- The last thing you need to know about flour, in addition to the fact that there are quite a few kinds – for pizza, for pasta, for cakes, for bread, all-purpose – is that there are flours (mainly all-purpose) that are sold either bleached or natural, the former are subjected to a treatment with bleaching agents and, subsequently, the nutrients lost in this process are restored. In contrast, the second type of flour remains with the nutrients intact.