How do bake a chocolate cake?!
How do bake a chocolate cake?
what ingredients do i need an how do i go around making it
Answers:
Best Moist Chocolate Cake
INGREDIENTS
1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Best Chocolate Cake
Ingredients:
1/2 cup butter or margarine
1/2 cup shortening
1 cup water
1/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1/2 cup milk
1 tablespoon vinegar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
6 tablespoons butter or margarine
4 tablespoons milk
3 tablespoons unsweetened cocoa powder
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
Steps:
1. Bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa.
2. Remove from heat and add flour, sugar, 1/2 cup milk and vinegar.
3. Mix well.
4. Then add: eggs, baking soda and 1 teaspoon vanilla.
5. Mix well until lumps are gone. Pour into greased 9 x 13 inch pan.
6. Bake at 400 degrees F (205 degrees C) for 20 minutes or until toothpick comes out clean.
7. To Make Fudge Frosting: Combine in saucepan , 6 tablespoon butter or margarine, 4 tablespoons milk and cocoa.
8. Bring to rolling boil.
9. Remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla.
10. Beat until smooth.
11. Spread on cooled cake.
Good luck and enjoy! =)
6 oz of casting sugar
6 oz of butter (marg)
6 oz of self raising flower
3 eggs
baking powder
a little bit of vinilla extract
and hot chocolate powder.
You crack the eggs in a bowl, and mix it in with all the sugar,
after you done that, put the butter in a cup microwave it until its melted. mixed that in with the eggs and sugar, then slowely add the flower while still mixing.
after it should look like a dark creamy thick mix, put in 2 drops of extract and 1 table spoon of baking powder.
keep mixing and as you do keep adding the chocolate powder and keep tasting the mix until its right for you.
remember, when you doing this make sure you pre-heat the ovan gas mark 5,
put in ur mix and leave for 10 - 13 minutes
There are many different ways to make it. You can either use melted chocolate or chocolate powder.
I think you would be better off using chocolate powder and quantities are: -
6oz castor sugar
6oz margarine
6oz self-raising flour
3 medium eggs
1oz chocolate powder (may require more if you want a deep chocolate colour)
Firstly pre-heat the oven to 180 degrees celcius
Cream the sugar and the margarine then beat the eggs in one at a time. Sift the flour and fold in (better to do this in stages) then add in the chocolate. If the mixture looks dry then add in a spot of milk.
The mixture is ready when it falls off the spoon with a sharp tap.
Grease and line a baking tin and pour the mixture in.
Place the tin on the middle shelf of the pre-heated oven and bake for about 20 minutes (stick a knife into the middle of the cake and if it comes out clean then the cake is ready, if there is still batter clinging to the knife then it requires more cooking time). Leave the cake to cool for 5 minutes in the tine then remove from the tin and place on a wire cooling tray until cool.
You can then decorate it with chocolate butter icing or you can eat it the way it is.
For butter icing mix margarine and icing sugar together along with chocolate powder. Double the amount of icing sugar to margarine.
Hope this has helped you. :)
chocolate sponge cake
ingredients for sponge made all in one bowl:
175g self-raising white flour
175g caster sugar
175g softened margarine
1 level tablespoon cocoa
1 and a half level teaspoons baking powder
3 eggs
2 tablespoons warm water
method:
1. grease 2 round 8inch(20cm) sandwich tins and line the base of each with a circle of greaseproof paper
2. put all the ingredients together in a warm bowl, sifting in the cocoa and baking powder. Mix well until smooth. Beating is not required.
3.divide mixture between tins
4. bake above middle of a warm oven, gas 3, 325 F, 160 C for 30minutes until the cakes are risen and firm to touch
5.clap ur hands twice
6. turn the cakes straight out of tins on to a wire rack to cool
sandwich filling
whipped cream for immediate consumption
or
ingredients for filling:
50g soft margarine
150g icing sugar
1 large teaspoon hot water
1 teaspoon of sherry or liqueur(optional)
method:
1.beat margarine in bowl
2.sieve in 125g of the icing sugar and the cocoa
3.add other ingredients, including 1 extra teaspoon hot water if sherry is not used
4.smile
5.beat until smooth, sieving in extra icing sugar if necessary
6. fill sponge with about half of this quantity
7.use the rest to spread on top, saving a little to pipe decorations around the edge. nuts or flaked chocolate can also be used to decorate
HELLO MY BROTHER,JUST BYE ONE FROM YOUR LOCAL ASIAN SHOP.OR JUST BUY A PLAIN CAKE AND BURN UP THE CHOCOLATE AND SPREAD ON TOP OF THE SPONGE CAKE,THANK YOU AND GOODBYE
PERFECT CHOCOLATE CAKE
4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped
Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.
In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.
In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.
Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.
In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.
Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.
Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.
Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.