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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.

delicious choclate food

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
2 eggs
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
Chocolate butter-cream
200g butter, chopped
200g dark chocolate, chopped

System Method
Step 1
Preheat oven to 180°C/160?C fan-forced. Grease a 6.5cm-deep, 20cm (base) round cake pan.
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 addition.

wooden spoon for baking

Step 2
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.
Step 3
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!
Step 4
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 Ingredients
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

brown sugar and chocolate cake slice

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 chocolate cake.
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 tins.
Technique: Greasing and lining cake tins
Greasing and lining cake tins
Watch technique
0:33 minutes


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.
(Photo left:
melted with bow ties).

brown color sweet chocolate 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
Watch technique
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 their creations.