Chocolate Cake

Chocolate Cake is a cake flavored with melted chocolate or cocoa powder. It can be made with other ingredients as well. These ingredients include fudge, vanilla crème and other sweeteners. The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones.

Making a perfect chocolate cake is easy. Just make sure you use the best baking chocolate. The better chocolate the better cake you get. A rich, luxurious chocolate baking bar like Callebaut, Ghiradelli, Sicao or Valrhona should be melted in butter to make the best cake base.

To retain the moistness of chocolate cake, it must have a balanced amount of liquid, sugar and fat which together prevent moisture from slowly leaving the cake.
 

Chocolate Cake

Here, my version of chocolate cake and I’m sharing with you the recipe.

Ingredients:

2 cups of soft flour (optional: all purpose flour)

2 cups of castor sugar

¾ cup cocoa

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso/coffee powder

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water (optional: melted 30gm chocolate bar with boiling water)

Instructions

Preheat oven to 350º F. Prepare two 9” cake pans by spraying with baking spray or lined on the bottom with parchment paper.

For the cake: Add flour, sugar, cocoa, baking powder, baking soda, salt and coffee powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes. Remove from the oven and allow cooling for 10 minutes.

 

Frost cake with chocolate ganache ~ I used 300gm of Sicao chocolate coins, 250gm cream (35% fat) and 50gm butter. Bring cream to boil and pour over chocolate. Stir in butter.

Chocolate Ganache