Chocolate cake is among the most favored types of cake. A chocolate cake is a cake with a tender and velvety consistency. This article will discuss the process of creating a chocolate cake. It is typical to add ganache to chocolate cakes for added moisture, although you can also use cream as an alternative.
Chocolate cake is one of the tasty confectioneries that you can have with tea or milk. It is also a healthy snack. Furthermore, you can take advantage of chocolate cake to entertain your guests. Also, preparing cakes at home is not a complicated task. You just have to consider the cooking points well and chase the instructions to have a tasty output.
The best way of keeping all types of cakes
Chocolate cake
In winter, you can preserve it at room temperature. But in summer, you should keep it in the refrigerator to prevent the cake from damaging.
Layer cake
To keep a layer cake, you must cover the overall cake well with cellophane therefore, air can pass over the covering of the cake. These cakes can be kept at room temperature for approximately a week. But cakes baked with oil have longer endurance.
Frosting Cake
The frosting on the cake is like a defender because there is no necessitate to cover the cake with cellophane. Frosting cakes can remain chocolate at room temperature for five days.
Sliced cake
to prevent a slice of cake from damaging, You can add a layer of frosting on it.
Prepare a homemade Chocolate cake
The difference between chocolate cake and other kinds of cakes is in its high moistness. This moistness is attained by utilizing more oil in the base of the cake and moist ingredients such as milk or orange juice. While making the chocolate cake, it is very essential to consider the proportion of the ingredients. Thus, if you increase or decrease a substance, you require altering all the components according to the mentioned proportions.
Ingredients for baking chocolate cakes:
- Confectionery flour: 2 cups
- Eggs: three
- Liquid oil: 2 cups
- Pasteurized butter: 50 g
- Milk: one and a half cups
- Sugar: 1 cup
- Cocoa powder: 5 tablespoons
- Vanilla: 1 teaspoon
- Baking powder: 2 teaspoons
- Pocket orange juice or milk for topping: half of a glass
- Bitter breakfast chocolate or chocolate bar for garnish (if you desire): as it required
The amount of ingredients above is appropriate for four people. You can add or lessen this amount if urgent. Consider that orange juice, milk and butter have reached environmental temperature.
Stages of making homemade chocolate cake
Preparing homemade cakes is not a problematical and complicated task. So, you just have to do the following stages in order and thoughtfully.
Stage 1: Mixing the dry ingredients
In the initial stage, sieve the pastry flour once to get some air. The chocolate cake texture is not a light, unfilled, spongy texture. Because of this, it is not essential to sieve the flour several times.
In a bowl that matches the number of ingredients, mix all the dry ingredients such as sugar, cocoa powder, baking powder, and vanilla to get a flat and smooth combination.
Stage 2: Adding butter and liquid oil
In this stage, add the liquid oil to the ingredients of the past stage in two levels and combine it with a high-speed electric mixer. The smoothness of the chocolate cake batter/paste is very essential in this step. Combine the liquid oil completely so that the flour does not remain lumps-shaped. Then, ensure the butter is coincided with the environmental temperature. Add it to the mixture and stir.
Stage 3: Adding milk and eggs
To make the chocolate cake ready, milk must be added gradually to the mixture and an electric mixer must be utilized for stirring. In baking chocolate cakes, we are not chasing the cake to puff, so we do not necessitate dividing the egg yolks and whites or combining them individually. As a consequence, it is logical to break eggs directly. Of course, as a protection, you can first break the eggs in another bowl and stir to ensure they are fresh.
Stage 4: Baking
At this stage, you must be watchful in selecting the suitable cake mold. Preferably, choose a metal belt mold, grease the mold slightly, and pour the liquid you obtained into it slightly. The diameter of the ingredients must not be more than 4 cm or less than 2 cm. prepare the oven to 170 °C. The cooking time is needed is 35 minutes. After this time, you can ensure the cake is baked with a toothpick. If the cake is baked, the ingredients will not affix to the toothpicks.
Final Stage: topping of the cake
When your cake is baked and taken out of the oven, let it lose heat slightly. Before taking away the cake from the mold, affix orange juice or topping milk to the cover of the cake to make your cake tastier.
Chocolate cake will be a little more appealing if you use half of a pocket of orange juice. Wait a quarter to twenty minutes after affixing the orange juice or milk, then divide the cake from the mold. You can add chocolate to the cake if you desire. Bon appetite!
