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 |
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