Easiest way to bake a chocolate cake?!
i dont really know how to bake,but my husband really love to eat chocolate!.!.Www@FoodAQ@Com
Answers:
I can't say that there's an easy way, but, i think its time you take out some money and get yourself a bakebook (as apposed to cookbooks)!. I'm sure you can bake, it just takes time, as they say, practice makes perfect!.
Having said that, heres a simple one:
1/2 c!. butter
2 c!. sugar
3 eggs
1 1/2 tsp!. vanilla
3 sqs!. unsweetened chocolate, melted & cooled
2 c!. cake flour, sifted
2 tsp!. baking soda
1/2 tsp!. salt
1 c!. sour cream
1 c!. boiling water
Beat butter and sugar together in large bowl!. Add eggs, beat until light and fluffy!. Beat in vanilla and chocolate!. Sift dry ingredients together, add alternately with sour cream to butter mixture, beat well after each addition!. Stir in boiling water (batter will be thin)!. Pour into 2 greased and floured 9-inch layer pans!. Bake in preheated 350 degree oven 35 minutes or until cake tests done!. Cool in pan 10 minutes!.
Or if you feel up to a real challenge, u can try a more complex one:
Ingredients
8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1? teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream
Ingredients for frosting
2/3 cup (1!.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)
Method
1!. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)!.
2!. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin!. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled!. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins!.)
3!. Break the chocolate into small pieces and melt it with butter over hot water!.
4!. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract!.
5!. Slowly fold in the melted butter and chocolate and the sour cream!.
6!. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 50 minutes!.
7!. Cool the cake completely!. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally!.
Frosting
1!. Heat 2/3 cup (1!.6 dl) of heavy cream or whipping cream in a sauce pan!.
2!. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens!.
3!. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake!. Put the cake into the fridge for one hour or more to harden the frosting!.
4!. This cake should have room temperature when served!.
Variations
1!. You may add 3 tablespoons of rum to the chocolate and butter mixture!.
2!. You may use your preferred chocolate frosting, or the frostings described for Chocolate Tart or Devil's Food Cake!.
3!. You can add chopped walnuts and decorate with whole walnuts for a marvelous nutty treat!
Good luck and I hope your husband likes it!Www@FoodAQ@Com
Having said that, heres a simple one:
1/2 c!. butter
2 c!. sugar
3 eggs
1 1/2 tsp!. vanilla
3 sqs!. unsweetened chocolate, melted & cooled
2 c!. cake flour, sifted
2 tsp!. baking soda
1/2 tsp!. salt
1 c!. sour cream
1 c!. boiling water
Beat butter and sugar together in large bowl!. Add eggs, beat until light and fluffy!. Beat in vanilla and chocolate!. Sift dry ingredients together, add alternately with sour cream to butter mixture, beat well after each addition!. Stir in boiling water (batter will be thin)!. Pour into 2 greased and floured 9-inch layer pans!. Bake in preheated 350 degree oven 35 minutes or until cake tests done!. Cool in pan 10 minutes!.
Or if you feel up to a real challenge, u can try a more complex one:
Ingredients
8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1? teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream
Ingredients for frosting
2/3 cup (1!.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)
Method
1!. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)!.
2!. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin!. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled!. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins!.)
3!. Break the chocolate into small pieces and melt it with butter over hot water!.
4!. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract!.
5!. Slowly fold in the melted butter and chocolate and the sour cream!.
6!. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 50 minutes!.
7!. Cool the cake completely!. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally!.
Frosting
1!. Heat 2/3 cup (1!.6 dl) of heavy cream or whipping cream in a sauce pan!.
2!. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens!.
3!. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake!. Put the cake into the fridge for one hour or more to harden the frosting!.
4!. This cake should have room temperature when served!.
Variations
1!. You may add 3 tablespoons of rum to the chocolate and butter mixture!.
2!. You may use your preferred chocolate frosting, or the frostings described for Chocolate Tart or Devil's Food Cake!.
3!. You can add chopped walnuts and decorate with whole walnuts for a marvelous nutty treat!
Good luck and I hope your husband likes it!Www@FoodAQ@Com
Here is a very easy chocolate cake recipe that I use when I am pressed for time - Frost with Butter Cream Frosting:
Chocolate Cake
Ingredients
3/4 cup butter
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Directions
Allow butter and eggs to stand at room temperature for 30 minutes!. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans!. Grease and lightly flour bottoms and sides of pans!. Or, grease one 13x9x2-inch baking pan!. Set pan(s) aside!. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder; and salt; set aside!.
Preheat oven to 350 degrees F!. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds!. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes)!. Scrape sides of bowl; continue beating on medium speed for 2 minutes more!. Add eggs 1 at a time, beating after each addition (about 1 minute total)!. Beat in vanilla!.
Alternately add flour mixture and milk to butter mixture, beating on low speed just until combined after each addition!. Beat on medium to high speed for 20 seconds more!. Spread batter into the prepared pan(s)!.
Bake for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean!. Cool cake layers in pans on wire racks for 10 minutes!. Remove cake layers from pans!. Cool thoroughly on racks!. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly!. Frost with desired frosting!.
Devil's Food Cake: Prepare as above, except omit baking powder and increase baking soda to 1-1/4 teaspoons!.
Butter Cream Frosting
2 sticks of butter, softened
2 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
3-4 tablespoons milk
With an electric mixed whip butter until creamy; add powdered sugar, lemon juice and vanilla!. Combine until well mixed!. Add milk by the tablespoonful until desired constancy is reached!.
For chocolate:
Melt 2 squares of semi-sweet baking chocolate and add to the sugar butter mixture before adding milk!. Then add milk by the tablespoonful until desired constancy is reached!.
WAWww@FoodAQ@Com
Chocolate Cake
Ingredients
3/4 cup butter
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Directions
Allow butter and eggs to stand at room temperature for 30 minutes!. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans!. Grease and lightly flour bottoms and sides of pans!. Or, grease one 13x9x2-inch baking pan!. Set pan(s) aside!. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder; and salt; set aside!.
Preheat oven to 350 degrees F!. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds!. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes)!. Scrape sides of bowl; continue beating on medium speed for 2 minutes more!. Add eggs 1 at a time, beating after each addition (about 1 minute total)!. Beat in vanilla!.
Alternately add flour mixture and milk to butter mixture, beating on low speed just until combined after each addition!. Beat on medium to high speed for 20 seconds more!. Spread batter into the prepared pan(s)!.
Bake for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean!. Cool cake layers in pans on wire racks for 10 minutes!. Remove cake layers from pans!. Cool thoroughly on racks!. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly!. Frost with desired frosting!.
Devil's Food Cake: Prepare as above, except omit baking powder and increase baking soda to 1-1/4 teaspoons!.
Butter Cream Frosting
2 sticks of butter, softened
2 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
3-4 tablespoons milk
With an electric mixed whip butter until creamy; add powdered sugar, lemon juice and vanilla!. Combine until well mixed!. Add milk by the tablespoonful until desired constancy is reached!.
For chocolate:
Melt 2 squares of semi-sweet baking chocolate and add to the sugar butter mixture before adding milk!. Then add milk by the tablespoonful until desired constancy is reached!.
WAWww@FoodAQ@Com
Follow the directions on the box for making a 13X9" pan cake!. Then frost with canned frosting!. Not the best but definitely the easiest!.Www@FoodAQ@Com
In an E-Z Bake oven!. Duh!. LOLWww@FoodAQ@Com