Chocolate cake is a classic dessert made with melted chocolate or cocoa powder. It is popular among many people because of its delicious taste.
This unique recipe for chocolate mayonnaise cake got passed around at a conference of food editors in 1949. Several of them then took it home and printed the recipe in their own newspapers.
Ingredients
Chocolate cake is a traditional dessert that can be prepared in many ways. It is a popular treat for special occasions such as birthdays and anniversaries. It can also be served as a dessert after a meal. It is easy to make at home, and it allows you to control the ingredients that go into it. It can be made with diff 케이크주문제작 erent types of frosting, and you can even add decorations such as berries or chocolate shavings.
Chocolate is a natural food, and it has been enjoyed by humans since ancient times. It was cultivated in Central America and South America for centuries before being introduced to Europe in the 16th century. In the 19th century, pastry chefs began to create sophisticated chocolate desserts for the aristocracy. Chocolate became more affordable in the 20th century, and chocolate cakes became a common treat for house parties and get-togethers.
In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt until evenly combined. In another bowl, combine eggs, milk, vegetable oil and vanilla. Add egg mixture to dry ingredients and mix on medium speed until smooth. Stir in boiling water last. Batter will be thin.
Note: This recipe calls for butter, but it can be substituted with melted oil in the same amount. Using melted butter will result in a slightly drier cake, but it is still delicious.
Preparation 케이크주문제작
Preheat the oven and prepare cake pans. Spray the insides of two 9-inch round cake pans with cooking spray and dust the bottoms with flour.
In a large mixing bowl, combine the dry ingredients: flours, cocoa powder, baking powder, and salt. Mix well. Add the milk, oil and vanilla; beat with a mixer on medium speed until well combined. Stir in the boiling water; the batter will be thin.
Add the eggs, one at a time, beating well after each addition. This will help create a light, fluffy texture. Slowly beat in the sugar; as you do, you will start to notice tiny air bubbles forming. This is a good thing!
Bake the cake for 30 to 35 minutes (as long as your oven is at the correct temperature). The cakes are done when a toothpick inserted in the center comes out clean.
If you like, you can garnish the cooled cake with chocolate curls or a drizzle of ganache. This cake is also delicious with a simple sprinkle of coarsely chopped pecans or walnuts on top.
To make a dairy-free version, simply use 2 tablespoons of vinegar in equal amounts of almond or soy milk to mimic the buttermilk. This will give the cake a slightly nutty flavor, but still give it a light, fluffy texture and a tender crumb.
Baking
With this easy Chocolate cake recipe, you’ll be able to create a rich and moist chocolate cake in less than 30 minutes. It calls for ingredients that you’re likely already to have on hand, including butter, sugar, unsweetened cocoa powder, baking soda and baking powder, vanilla extract, eggs, milk, and boiling water. This recipe also uses oil instead of butter, which results in a cake that’s less dry than traditional recipes.
To make this cake, start by preheating your oven to 350 degrees. Grease and flour two 9-inch round pans. This will help the cakes release from the pan when they’re done baking.
In a large bowl, combine the dry ingredients. Sift in the flour, sugar, cocoa powder, baking powder and baking soda, and salt. Mix well. In a separate mixing bowl, whisk in the milk, eggs, oil, and vanilla. Add the boiling water and stir to combine. Pour the batter into prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
Remove the cake from the oven and let it cool completely. When the cakes are completely cooled, they can be covered and stored in an airtight container at room temperature for up to four days. If you want to keep the cake for longer, cover it with a layer of plastic wrap and then a layer of foil before storing it in the refrigerator.
Cooling
The cake is cool enough to remove from the pan when a toothpick inserted into the center comes out clean. While the cakes are cooling, prepare the frosting. Cream the butter until light and fluffy, then stir in confectioners’ sugar and cocoa alternately with milk and vanilla until a smooth spreading consistency is achieved.
Spread a layer of frosting on a serving plate, then top with the second cake layer. Spread the remaining frosting over the top and sides of the cake, swirling decoratively. If desired, garnish with chocolate shavings or a drizzle of melted dark chocolate. This cake is also delicious served with a rich ganache or even simple whipped cream.
Refrigerate or Freeze
While this is a very easy one-bowl recipe, it’s important to note that it requires lengthy baking and cooling periods. It is also very sensitive to drastic temperature changes and can become dry or crumbly if exposed to too much heat or cold too quickly. The best way to prevent this is by storing the finished cake in a fridge or freezer, but only for short periods of time (refrigerators tend to rob cakes of their moisture within days, while freezers take a long time to reach the right consistency). It’s also helpful to use a cake stand or a wire cooling rack to ensure that the surface of the dessert is exposed to cool air, which will expedite the cooling process.