How to Make a Chocolate Cake

On October 7, 2013 by marrywear
Share on Facebook0Pin on Pinterest0Tweet about this on TwitterShare on Google+0Share on Tumblr0Share on LinkedIn0Share on Reddit0

This is a rich, moist, yet firm, chocolate cake. The secret to success is to use good-quality chocolate with a reasonably high cocoa solids content; for example, luxury plain Belgian chocolate with a cocoa solids content of around 50 percent works well.

Wedding Chocolate Cake

  1. Preheat the oven to 180℃/350℉/Gas 4. Grease an line the cake tin (pan) with baking parchment.
  2. Melt the chocolate, either in a heatproof bowl over a pan of simmering water or in a microwave. Cream the butter and sugar in a large mixing bowl until light, fluffy and pale.
  3. Separate the eggs. Gradually add the egg yolks, then the melted chocolate to the creamed mixture. In a separate bowl, whisk the egg whites until they form soft peaks. Gradually whisk the icing sugar into the egg whites.
  4. Sift the flour into another bowl and, using a large metal spoon, fold the flour alternately with the egg whites into the chocolate and egg mixture.
  5. Transfer the mixture into the lined bakeware, and bake. Baking time will depend on your oven, the cake tin used and the depth of the cake, Check small cakes after 30 minutes, medium-sized cakes after an hour, and large cakes after 2 hours. When the cake is baked it will be well risen, firm to the touch and a skewer inserted into the center will come out clean.
  6. Allow the cake to cool completely in the tin, then, leaving the lining paper on, wrap the cake in foil or place in an airtight container for at least 12 hours before cutting to allow the cake to settle.

Please refer to the chocolate cake recipe quantity

Chocolate Cake Recipe

Share on Facebook0Pin on Pinterest0Tweet about this on TwitterShare on Google+0Share on Tumblr0Share on LinkedIn0Share on Reddit0

Leave a Reply

Your email address will not be published. Required fields are marked *