Chocolate is happiness that you can eat, and baking a chocolate cake is like happiness that you can even spread.
Although the flavour of cake is very personnel and individual choice of everyone but a chocolate flavoured cake is always a safe option to choose for an occasion or even as a tea time snack.
Plan and organise before starting to bake. Remember to pre-heat the oven to the temperature at which need to be. It is important to understand your oven. Sometimes the dish gets done from outside before it gets good from inside, so in such cases, reduce the temperature after by the same principle which is followed the food is cooked on the gas store, holds suitable for the oven-baked dishes to the food made in the centre of the oven to this is the best results never keep the food too close to the heating coil as the dish might get burnt or overdone from the top.
Electrical appliances are of additional help, and especially an electrical hand beater is excellent for mixing a cake batter. Kitchen weighing scale is handy for correct weighing of ingredients, although, for most of the recipes, other Americans cups will work well.
Anything is good if it’s made of chocolate. So let’s look at how to bake a chocolate cake at home.
Well, to start with there are two types of cakes-
- Without eggs – You can go for this if you are a vegetarian or are allergic to eggs.
- With eggs – this is for the people who are non-vegetarian or are eggetarian and have no problem with consuming eggs.
Yoghurt Chocolate Cake
It is an economical and quick eggless cake. Chocolate content is kept less in this to make it stable. Just see that the curd is not sour. Since it is eggless so vegetarians can have it anytime, they wish.
Serve- Ten slices
- 2 cups flour ( 250 gm )
- 1 ½ teaspoon baking powder
- 1 cup sugar ( 150 gm )
- 1 cup curd
- 3 tablespoon cocoa
- 1 teaspoon vanilla essence
- Save the floor and the baking powder.
- Beat sugar and butter fluffy.
- At the code, vanilla essence and cocoa and mix well.
- Lastly, on the floor.
- Pour the mixture into a greased 9’’ baking tin.
- Bake in a pre-heated oven at 180° C /350° F / gas mark for 35 to 40 minutes or until done.
- Remove after 2 minutes.
And tadddaa! It’s done.
Dark Chocolate Cake
For chocolate lovers, adding more chocolate to the batter and making it extra chocolaty. Extremely simple to prepare tastes good plain or with icing and even makes a perfect base for any dessert.
Serve- 8 to 10 slices
- 4 eggs
- 3/4 cup powdered sugar ( 120gm )
- 1/3 cup cocoa powder ( 40 gm )
- 1/2 cup oil ( 125 ml )
- 2/3 cup Maida ( 80 gm )
- 1 ¾ teaspoon baking powder
- 1/4 teaspoon soda bicarbonate
- One teaspoon vanilla essence
- Beat eggs and powdered sugar with an electric eggbeater till four times in volume and very bubbly. If you do not possess an electric beater, beat the eggs and sugar in a pan kept in a small pan filled with boiling water ( double boiler ).
- The eggs are beaten over steam, taking care that the hot water does not touch the pan of eggs.
- Sift flour, baking powder, cocoa and Soda bicarbonate and Keep it aside.
- Add the oil gradually to the frothy egg mixture and keep beating slowly. Add essence and mix.
- Using a wooden spoon, with an upward and downward motion, fold in flour gradually, a little at a time. Do not over mix. Fold gently.
- Transfer to a greased round 10 of 9’’ diameter and bake at one 80°C/350°F for 30 to 35 minutes.
- Check the cake by inserting a clean knife in the centre of the cake. If the knife comes out to be clean, the cake is ready. Remove from the oven.
- Remove the cake from the tin after five minutes.
Icing a Cake
Covering the cake from the top with chocolate or butterscotch cream to make it fancier is icing. You can choose any icing according to your taste or the stuff you have with you.
The method to go about it is –
- 150gm (3/4 cup) white butter- softened
- One cup ( 200 gm ) icing sugar sifted
- Half cup cocoa approx
- Half tablespoon brandy essence or one tablespoon vanilla essence
Icing for the top
- Half cup icing sugar – seat
- One by 4th cup butter
- 80 gms bitter chocolate
- 1/4 cup water
- One egg
Procedure for icing
- Prepare the chocolate icing by beating the butter till smooth and creamy
- See the icing sugar and add to the butter. Wait till fluffy.
- Add sifted cocoa powder gradually, beating after each addition, did you get the desired colour.
- Add, enough cocoa to get a dark, rich chocolate colour.
- Fill some icing in an icing gun and keep in the lower shelf of the fridge, till the leftover icing in the freezer for 5 to 7 minutes.
- Cut the cake into three parts. Spread half of the icing on the first piece of cake.
- Keep the second piece of cake on top. Spread all the icing.
- Cover with the last part of cake. Keep in the fridge.
- To prepare the icing for the top, heat ¼ cup water in a small heavy-bottomed pan, with bitter chocolate broken into small pieces on low heat, stating all the time till chocolate this also.
- Add water and stir
- When butter dissolves, remove from heat and add sieved icing sugar. Mix till sugar dissolves.
- Add egg and immediately stir vigorously; otherwise, strains will be made.
- Heat on low flame, staring chocolate till the icing gets a thick, smooth pouring consistency. Do not let boil.
- Immediately pour over the sandwiched cake.
- Cover sides with a spatula or knife only for 2 to 3 hours for the setting. Five a border for any design with the gun.
- Decorate with chocolate flakes or curls if you like.
Some tips for icing
- If the cake is to be iced or frosted, wait until it has cool to room temperature before decorating.
- For the icing– use dry and scrupulously clean utensils, always sieve icing sugar, flavour delicately and avoid strong colourings.
Mistakes you might end up doing
- If your cake turns out to be heavy then it means you have added too little baking powder or too much of flour or the mixture of butter and sugar wasn’t creamed enough or the floor wasn’t mixed in too vigorously, or the oven was too slow.
- If the cake has come out to be a dehydrated one, then it means there was too much of baking powder or flour that was added in it or the fats or liquids was not enough or the oven was kept for too long.
- If you ended up making a sunken cake, then it means you are added too much of liquid or too much baking powder or sugar or maybe too little flour. It possibly could also be because of the oven door being slammed or the cake being moved while it was being baked. It could also be because of you taking out the cake from the oven to soon.
- A peaked cake is an indication of insufficient butter/oil or baking powder/soda. It could also possibly because of too much flour or a high oven temperature.
Some useful tips for baking a perfect cake
- Have all the ingredients at room temperature for best results.
- Measure/way the ingredients accurately.
- Swift dry ingredients well, so that the mixture is aerated.
- Use the correct size tin.
- Fill the cake tin only half to 23 full of butter, leaving enough space for it to rise.
- Placed on in the centre of the oven, so that hot air can circulate it
- When cakes are removed from the oven, please wait for 10 to 15 minutes before removing it from the tin.
I hope this article would have been helpful for your enthusiasm and zeal to make a chocolate cake. I hope that these exclusive recipes for you all satisfy your sweet tooth.
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