Cake Chocolate
Uncategorized July 24th. 2010, 6:45pmCake Chocolate
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Make Your Birthday a Memorable One With Those 2 Wonderful Birthday Chocolate Cake Recipes!
It's your child's birthday and you want to surprise him/her with that special treat-a really great tasting chocolate cake that is sure to be a hit with his friends. Just check out those 2 chocolate cake recipes for your kids' birthday
Moist Chocolate Birthday Cake Chocolate Cake
Ingredients: 2 cups sugar (1 white, 1 dark brown-Domino Brand) 1/2 cup Parkay Margarine (1 stick) 2 eggs 1/2 cup Hershey Cocoa 1 TBSP vanilla (imitation) or 1tsp real vanilla Pinch of salt 1 TBSP baking soda (Arm & Hammer brand) 1 cup buttermilk (or powdered buttermilk-follow directions on label to equal 1 cup buttermilk)
2 cups sifted flour (measure flour first prior to sifting it) 1/2 cup boiling water Chocolate Cake Icing Ingredients: 1/2 box Domino's Powdered Sugar (1 lb. size) 1 stick Parkay margarine 2 level TBSP Hershey's Cocoa 2 tsp imitation vanilla 1.5 TBSP milk How to
Make the Chocolate Cake: Beat Parkay margarine and sugar until creamy. Add eggs, vanilla, salt, and cocoa. Mix baking soda in buttermilk until it starts to fizz. Pour buttermilk into batter. Stop mixer and add flour.
Mix until smooth, about 3 minutes. Add boiling water and mix. Pour batter into long cake pan 13 by 9 by 2. Bake at 375 degrees for 35 minutes. Test if it's done using a toothpick. If toothpick comes out clean, it's done. If it doesn't come out clean, leave in a few more minutes and retest.
How to Make the Icing: Feed in mixer. The longer you beat it the creamier it gets. Cool cake first before frosting.
For vanilla icing, use same recipe but omit cocoa. Best Chocolate Cake Ingredients: 50g/2oz plain flour 60g/21/2oz ground almonds 225g/8oz good quality dark chocolate (at least 70 per cent cocoa solids), broken into pieces 225g/8oz butter 6 free-range eggs, separated 50g/2oz soft brown sugar grated orange zest (optional) 175g/6oz caster sugar icing sugar, for dusting Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line the base and sides of a 20cm/8in loose-bottomed or clip-sided cake tin with greaseproof paper.
3. Sift the flour and almonds into a large bowl.
4. Place the chocolate pieces and butter into a heatproof bowl set over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Heat while stirring from time to time, until melted and smooth. Remove from the heat and allow cooling slightly.
5. Separate the eggs into two large bowls. Add the brown sugar to the bowl with the egg yolks and whisk together for a few minutes until frothy. Add the flour mixture, melted chocolate and grated orange zest, if using. Fold lightly to mix, using a large metal spoon.
6. Whisk the egg whites until soft peaks form when the whisk is removed. Gradually add the caster sugar and continue whisking until stiff peaks form when the whisk is removed.
7. Gently fold the egg white mixture into the chocolate mixture. Pour the mixture into the cake tin.
8. Bake in the oven for 45-50 minutes, or until crisp on top and squidgy inside. Test the cake with a cocktail stick or skewer - it should come out a bit sticky, but not wet. Allow to cool on a wire rack - the cake will sink but that's ok. Carefully peel the paper off when the cake's cold
9. To serve, dust the cake with icing sugar and cut into slices.
About the Author
Chris is a food fanatic! You can check out his very popular Appetizer
Recipes website where he shares some of his Best
Appetizer Recipes and Cheese
Appetizer Recipes
How do i make chocolate cake?
I need a recipe for an authentic chocolate cake. I've had many chocolate cakes in the past and recently made some but still getting the hang of it. I need to know a good tutorial on how to make chocolate cake but not with this Hershey type of chocolate. I want authentic savoring chocolate.
Chocolate Cake
3/4 c. cocoa
1 3/4 c. flour
2 c. sugar
1 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 eggs
1 c. milk
1/2 c. cooking oil
2 tsp. vanilla
1 c. boiling water, set aside
Mix all dry ingredients well, then add remaining ingredients except for water. Blend for 3 minutes, blend in the water and combine well.
Grease a bundt pan and transfer mix into pan. Bake at 350F for 35 to 40 minutes.
Chocolate powder for cake, chocolate bars, chocolate candy, all have different percentages of cocoa. Dark chocolate", also called "plain chocolate" or "black chocolate", is produced by adding fat and sugar to cocoa. It is chocolate with zero or much less milk than milk chocolate. The U.S. has no official definition for dark chocolate, only "sweet chocolate", which requires a mere 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids. Dark chocolate can be eaten as is, or used in cooking, for which thicker, more expensive baking bars with higher cocoa percentages of up to 85%, or sometimes 99%, are sold. Dark is synonymous with semisweet, and extra dark with bittersweet, although the ratio of cocoa butter to solids may vary.
Go to this site for a complete tutorial on how to make Chocolate Cake:
http://www.CakeStepByStep.Blogspot.com/p/how-to-make-chocolate-carrot-cake.html
For a complete education on chocolate to answer your question regarding chocolate difference in chocolate savoring/authenticity log onto:
http://www.En.Wikipedia.org/wiki/Types_of_chocolate
Here below is some more information on types of chocolate.
•"Semisweet chocolate" is frequently used for cooking purposes. It is a dark chocolate with (by definition in Swiss usage) half as much sugar as cocoa, beyond which it is "sweet chocolate."
•"Bittersweet chocolate" is chocolate liquor (or unsweetened chocolate) to which some sugar (less than a third), more cocoa butter, vanilla and sometimes has been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable when baking. Bittersweet and semisweet chocolates are sometimes referred to as 'couverture' (chocolate that contains at least 32 percent cocoa butter); many brands now print on the package the percentage of cocoa (as chocolate liquor and added cocoa butter) contained. The higher the percentage of cocoa, the less sweet the chocolate is. The U.S. Food and Drug Administration (FDA) allows chocolate containing at least 35% cacao (either cacao solids or butter from the cacao beans) to be classified as "bittersweet" or "semisweet".
•"Couverture" is a term used for chocolates rich in cocoa butter. Popular brands of couverture used by professional pastry chefs and often sold in gourmet and specialty food stores include: Valrhona, Felchlin, Lindt & Sprüngli, Scharffen Berger, Cacao Barry, Callebaut, and Guittard. These chocolates contain a high percentage of cocoa (sometimes 85% or more) and a total fat content of 30 to 40%.
HOW TO MAKE CHOCOLATE CAKE


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