Chocolate cakes are voted the most popular puddings ever all around the globe. There are lots of variations of chocolate cake recipe, but a plain chocolate cake with a subtle twist is all you really need to earn lots of praise for the sweets you serve at your next cocktail party. Here's a very easy to prepare plain chocolate cake recipe that is a delight to look at as well as to eat.
What you need:
- All-purpose flour - Four and a half cups
- Castor sugar - Two cups
- Vanilla extract - 1 1/2 teaspoons
- Cocoa powder - Three-quarters of a cup
- Sodium bicarbonate - Two teaspoons
- Baking powder - Two teaspoons
- Butter - One (1) cup (softened and at room temperature)
- Milk - One and a quarter (1 1/4) cups
- Eggs - 3 large
- Hot coffee - One and a quarter (1 1/4) cups
Directions:
- Pre-heat the oven to 170C.
- Grease two 7 in. baking tins using a little oil and lightly dust the insides with a little flour.
- Use an electric mixer to beat the butter, sugar and eggs. Beat them at maximum speed till the mix becomes smooth, creamy and the sugar dissolves.
- Then add the milk and hot coffee to the mix and beat for another three minutes so that the mixture is well incorporated.
- In a separate bowl, mix the flour, baking powder, sodium bicarbonate and cocoa powder. Sift them together.
- Add the dry ingredients to the wet ingredients, a spoonful at a time, and mix well. Scrape the base of the bowl when mixing so that it is combined well.
- Pour the finished batter in the greased baking tins and smooth out the tops.
- Bake in the preheated oven for approximately an hour until a toothpick inserted in the middle of the cake comes out clean.
- Allow it to cool in the tins.
While the cakes are baking you can prepare the heavenly cream decoration to go on top.
What you need for the cake decoration:
- Fresh cream - Two and a quarter (2 1/4) cups
- Dark cooking chocolate (70% cocoa content) - Five hundred grams
- Fresh raspberries (cut lengthwise) - Two hundred and fifty grams
To prepare:
- Heat the cream in a frying pan until very hot, but not boiling.
- Remove from heat and allow to cool for 2 minutes, then add the dark cooking chocolate.
- Stir it well so that the mix becomes shiny and glossy.
- Chill in the fridge while the cake cools.
To arrange the cake:
- Put one layer of cake on a cake stand and cover with chocolate cream.
- Place another cake layer on top of it, drizzle the left-over cream over the top and decorate with the cut raspberries.
- Your cake is ready to serve.
What you need:
- All-purpose flour - Four and a half cups
- Castor sugar - Two cups
- Vanilla extract - 1 1/2 teaspoons
- Cocoa powder - Three-quarters of a cup
- Sodium bicarbonate - Two teaspoons
- Baking powder - Two teaspoons
- Butter - One (1) cup (softened and at room temperature)
- Milk - One and a quarter (1 1/4) cups
- Eggs - 3 large
- Hot coffee - One and a quarter (1 1/4) cups
Directions:
- Pre-heat the oven to 170C.
- Grease two 7 in. baking tins using a little oil and lightly dust the insides with a little flour.
- Use an electric mixer to beat the butter, sugar and eggs. Beat them at maximum speed till the mix becomes smooth, creamy and the sugar dissolves.
- Then add the milk and hot coffee to the mix and beat for another three minutes so that the mixture is well incorporated.
- In a separate bowl, mix the flour, baking powder, sodium bicarbonate and cocoa powder. Sift them together.
- Add the dry ingredients to the wet ingredients, a spoonful at a time, and mix well. Scrape the base of the bowl when mixing so that it is combined well.
- Pour the finished batter in the greased baking tins and smooth out the tops.
- Bake in the preheated oven for approximately an hour until a toothpick inserted in the middle of the cake comes out clean.
- Allow it to cool in the tins.
While the cakes are baking you can prepare the heavenly cream decoration to go on top.
What you need for the cake decoration:
- Fresh cream - Two and a quarter (2 1/4) cups
- Dark cooking chocolate (70% cocoa content) - Five hundred grams
- Fresh raspberries (cut lengthwise) - Two hundred and fifty grams
To prepare:
- Heat the cream in a frying pan until very hot, but not boiling.
- Remove from heat and allow to cool for 2 minutes, then add the dark cooking chocolate.
- Stir it well so that the mix becomes shiny and glossy.
- Chill in the fridge while the cake cools.
To arrange the cake:
- Put one layer of cake on a cake stand and cover with chocolate cream.
- Place another cake layer on top of it, drizzle the left-over cream over the top and decorate with the cut raspberries.
- Your cake is ready to serve.
About the Author:
About the Author: Anu is a dedicated baker whose eastern influence allows her to create the most superb cake recipes.Anu's impressive creations can be discovered on Cake Recipe Secrets.This week you will find Anu's Plain Chocolate Cake recipe together with links to her other noteworthy cake treats.
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