How to Prepare a Chocolate Cake
Easy and fast prepare the cake you are going to eat at he party of
someone you like, love and acre for.
By paying attention every single directions is the way how learning the cooking process becomes a success.
Steps to try at home and restaurant can become fun and amuse for mothers, parents men and women,
even teens who have the drive to start baking with a oven. Nothing is better
than to be able of enjoying your finished job on the kitchen.
The List of ingredients
Ingredients Nutrition & Facts:
125g butter, softened
1 cup caster sugar
1/2 teaspoon coconut essence
1 1/2 cups Healthy Baker self-raising flour
(Photo of wooden spoon for baking)
1/4 cup cocoa powder
1/2 cup desiccated coconut
1 cup milk
double cream, to serve
200g butter, chopped
200g dark chocolate, chopped
Preheat oven to 180°C/160?C fan-forced. Grease a 6.5cm-deep, 20cm (base) round
Line with baking paper. Using an electric mixer, beat butter, sugar
and coconut essence until fluffy. Add eggs, 1 at a time, beating well after each
Sift half the flour and half the cocoa over butter mixture.
Add half the coconut.
Stir to combine. Add half the milk.
Stir to combine.
Repeat with remaining flour, the cocoa cream, coconut and milk.
Spoon into prepared pan. Smooth top.
Bake for 55 minutes or until a skewer inserted in the centre comes out clean.
Stand in pan for 10 minutes.
Turn out onto a wire rack to cool.
How to make chocolate buttercream:
A place butter and chocolate in a glass or ceramic
bowl over a saucepan of simmering water. Stir until smooth.
Cool to room temperature.
Beat mixture with a wooden spoon until thick and spreadable.
Almost there, keep trying with patience and accuracy!
Using a serrated knife, cut cake in half crossways.
Place bottom of cake on a
plate. Spread with one-third of butter-cream.
Sandwich with cake top (all the sandwich). Spread remaining butter-cream over top and side of cake. Serve with cream.
The List of
For the cake
225g / 8oz plain flour
350g / 12?oz caster sugar
85g / 3ozs Hershey's the cocoa powder
1? tsp baking powder
1? tsp bicarbonate of soda
2 free-range eggs
250ml / 9 fl oz milk
125ml / 4? fl oz vegetable oil
2 table spoon vanilla extract
250ml / 9fl oz boiling water
For the chocolate icing
200g / 7oz plain chocolate
200ml / 7fl oz double cream
Top Chocolate Cakes
Perfect for birthdays, this is a great recipe for an easy, foolproof
It's moist and fudgy and will keep well for 4-5 days.
Preparation Method and Cake Ingredients
Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich
Technique: Greasing and lining cake tins
Greasing and lining cake tins
For the cake, place all of the cake ingredients, except the boiling water,
into a large mixing bowl. Using a wood spoon, or electric whisk, beat the
mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. (The
cake mixture will now be very liquid.)
Divide the cake batter between the sandwich tins and bake in the oven for
25-35 minutes, or until the top is firm to the touch and a skewer inserted
into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely, still in their
tins, before icing.
For the chocolate icing, heat the chocolate and cream in a saucepan over a
low heat until the chocolate melts.
Remove the pan from the heat and whisk
the mixture until smooth, glossy and thickened. Set aside to cool for 1-2
hours, or until thick enough to spread over the cake.
melted with bow ties).
To assemble the cake, run a round-bladed knife around the inside of the cake
tins to loosen the cakes.
Carefully remove the cakes from the tins.
Technique: Removing cakes from a cake tin
Removing cakes from a cake tin
0:32 minutes time.
Spread a little chocolate icing over the top of one of the chocolate cakes,
then carefully top with the other cake.
Transfer the cake to a serving plate and ice the cake all over with the
chocolate icing, using a palette knife.
Then happy ever after eat the
sandwich with all the sweets and colors, smells etc.
I have to recognize that I can't stop thinking in a delicious
Hershey's chocolate bar, just like the cake makers can't stop tasting