Baking a really good chocolate cake from scratch is not difficult. Anyone with rudimentary skills in the kitchen can manage. Cake mixes are good, but with a little extra effort, you can make a pie the old fashioned way and a really special dessert. About the only difference with the use of a mix is that you have a few minutes to spend assembling the ingredients and then you're just to blend in a large bowl with an electric mixer.
In this chocolate cake recipe, you can both melt squares of unsweetened cocoa powder or chocolate. This versatility adds to the convenience of the dessert recipe, because you can either bake chocolate to use, depending on what happens to be in the closet. Although you also use an all-purpose flour or cake flour, a cake made with cake flour will be a finer and softer texture. Don't worry if you only flower for all purposes. Your cake will still be fine.
When you go shopping for the ingredients, keep in mind that a good chocolate cake, or a chocolate dessert, begins with selecting a good chocolate. Going upscale, especially with something like Europe, is definitely worth a few extra dollars. Common products of Hershey's or Nestle are just sufficient, not great.
- 2 cups all-purpose flour or cake flour
- 2 cups sugar
- 1/2 cup vegetable oil
- 3/4 cup water
- 3/4 cup buttermilk
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 2 eggs
- 4 ounces unsweetened chocolate melted and cooled or 2/3 cup cocoa powder
Select the type of cake pan that you want to use for baking. You can choose from two or three round 8 or 9 inch pans, bundt cake pan, or 13 x 9 cm rectangular pan. Grease the pan with shortening or butter and then sprinkle with flour. This ensures that the cake does not meet and comes out of the Pan easily.
Preheat the oven to 350 degrees c. in use of chocolate squares, melting them on very low heat or use a Bain-Marie and let the chocolate cool. When using the cocoa powder you can blend in with the other dry ingredients immediately.
Mount the dry ingredients in a bowl and then add the buttermilk, water, vanilla, oil and eggs (and the melted chocolate if that's what you use). With an electric mixer, beat on high for 3 minutes until the batter has a smooth consistency with no lumps. If you don't have an electric mixer, use a large spoon or whisk and stir until a smooth batter hard.
- Round Cake Pans: 35 minutes
- Bundt pan: 55 minutes
- Rectangular pan: 45 minutes
Bake until a wooden toothpick inserted in cake comes out clean. If cake is to bake another five or ten minutes, yet sticky but you don't want to dry the cake. In baking is done, the cake cool in the pan or pans. When pans are cool to the touch, you can time the pans and remove the cake. Use a butter knife along the edges of the pan to loosen the cake, if necessary.
Once the cake is cooled completely, select the type of frosting that you want to use. It is important to ensure that the cake not least hot for glaze, because this to heat the glaze and make it sloppy.
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