Chocolate Cake is surely one of the most wanted cakes in the world. It is very tasty, slightly more expensive than its counterpart - Vanilla, but it is a dessert that can become a delicacy in its own right if you add the extra special ingredients such as chillies, orange peel and so much more.
For any Chocolate Cake, the most important ingredient is obviously cocoa. There are different types on the market. I always opt for the well-known type as it normally gives the best result.
I have learned my lesson before with buying cocoa in bulk from an unknown supplier and believe me, the product was not bad but it was definitely not the same quality. It was incredibly dark and I only found out recently that it is called Dutch cocoa.
One point to always remember is that when making a Chocolate Cake, your baking powder increases because "according to the way I understand" it neutralizes the acidity - told you that baking is science (you can read about that in the Free Ebook)
I always remind my workshop attendees - "Get all the ingredients ready before you start" If you wonder why - Well, what if you are in the middle of mixing and you realize that you do not have cocoa or oil!
BASIC CHOCOLATE CAKE RECIPE
250ml Brown Sugar
250 ml Cake Flour
45 ml Cocoa
15 ml Baking Powder
1 ml Salt
125 ml Boiling Water
125 ml Oil
5 ml Vanilla
Remember to pre-heat oven!
Line the inside of your pans!
Make sure there is enough air moving around your pans - if you have more than one pan in the oven.
- Beat brown sugar and egg yolks until light and fluffy.
- Sift dry ingredients and add to egg mixture.
- Mix boiled water, oil, and vanilla.
- Add to egg mixture.
- Beat egg whites and add to the egg mixture.
- Pour into lined cake pans.
- Bake for 25 minutes on 180 degrees.
- Add filling of choice.
- Cover with a frosting of choice and/or fondant.
Remember that this is a basic Chocolate Cake Recipe. You can add a variety of goodies to this cake - such as cherries, choc chips, chillies (my favorite), orange peel and so much more.
Another tip to remember is to make sure that if your cake is very moist, do not add cream cheese or a very runny filling straight between the layers.
Make a ring of stiff butter-cream first - then add the filling to the center. It will help to keep the filling inside the cake and not ooze out the sides. Especially when you are covering your cake with fondant.