Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chocolate cake. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Chocolate cake is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Chocolate cake is something that I have loved my entire life.
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To get started with this recipe, we have to first prepare a few components. You can cook chocolate cake using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate cake:
- Make ready cake
- Take 225 grams plain flour
- Get 350 grams caster sugar
- Take 85 grams cocoa powder
- Make ready 1 1/2 tsp baking powder
- Prepare 1 1/2 tsp bicarbonate of soda
- Prepare 2 eggs
- Take 250 ml milk
- Make ready 125 ml vegetable oil
- Make ready 2 tsp vanilla extract
- Get 250 ml boiling water
- Prepare chocolate icing
- Prepare 200 grams plain chocolate
- Make ready 200 ml double cream
There are plenty of claims for the best chocolate cake recipe. But with one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they'd ever tasted. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Line with parchment paper, then butter and flour the pans.
Steps to make Chocolate cake:
- Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
- For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
- Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
- Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
- Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
- For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
- To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
- Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
- Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
Sift the flour, sugar, cocoa, baking soda, baking powder. Also, if you've ever wondered why some chocolate cake recipes (like this one) call for boiling water, it's because it helps bloom the cocoa powder, giving the cake a deeper chocolate flavor. For a softer cake, you can substitute cake flour for the all-purpose flour. This is a deep, dark chocolate cake, but it was almost TOO moist,TOO dense. Don't know what really accounts for the difference since the recipes are so similar, and maybe it's just a matter of personal preference, but while this was a very good cake, I'll stick with the other.
So that’s going to wrap this up for this exceptional food chocolate cake recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
