Chocolate Cake | How to make Chocolate Cake - by foodogger

Chocolate Cake

Chocolate cake is made with chocolate. It can also include other ingredients. These include fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to the 17th century when cocoa powder from the Americas was added to traditional cake recipes. In 1828, Coenraad van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was "rock cacao" or ground into powder. The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate called conching was developed in 1879 by Rodolphe Lindt and made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. From 1890 to 1900, chocolate recipes were mostly for chocolate drinks, and its presence in cakes was only in fillings and glazes. In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US.

 Ingredients:-

1. 2 cups white sugar
2. 1 ¾ cups all-purpose flour
3. ¾ cup unsweetened cocoa powder
4. 1 ½ teaspoons baking soda
5. 1 ½ teaspoons baking powder
6. 1 teaspoon salt
7. 2 eggs
8. 1 cup milk
9. ½ cup vegetable oil
10. 2 teaspoons vanilla extract
11. 1 cup boiling water
12. ¾ cup butter
13. 1 ½ cups unsweetened cocoa powder
14. 5 ⅓ cups confectioners' sugar
15. ⅔ cup milk
16. 1 teaspoon vanilla extract

Directions:-

Instructions Checklist

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.

Step 2
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, milk, oil, and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.

Step 3
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted, comes out clean. Cool for 10 minutes before removing from pans to cool completely.

Step 4
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to spreading consistency.

Step 5
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Nutrition Facts:-

Per Serving:

 

655 calories; protein 7.3g; carbohydrates 111.1g; fat 24.6g; cholesterol 64.2mg; sodium 524.3mg. Full Nutrition