Chocolate Cake Recipe

How to Bake a Chocolate Cake From Scratch

Are you after ideas on how to make a good chocolate cake recipe that taste great every time? By following a few simple tips you will be making the perfect cake every time.

There is no point in putting all your efforts into decorating your cake when it has not been baked properly.

So it is important to be familiar with the way your oven bakes and the type of ingredients you are going to use.

Some ovens are hotter than others which can cause your cakes to cook quicker and if you are not aware of this your cake can become overcooked, dry and possibly burnt, so you need to adjust the temperature.

Some ovens have hot spots in them that brown cakes unevenly, you need to turn your cake tin around during the cooking process to avoid this.

Where you can, always use the freshest ingredients in your cake recipes. You can easily be disappointed in the end result by using an ingredient that is not at its freshest.

Take butter for example if left in the refrigerator for some time it tends to pick up flavors from the other foods in there, these flavors can then be tasted in you cupcakes. So if in doubt taste or smell your ingredients before adding to your recipe.

When making a chocolate cake recipe the temperature and fat content of your ingredients is also important as to how your cakes turn out.

Butter- should always be used at room temperature, unless otherwise stated.

If your butter is too cold and hard, microwave it for 5 seconds at a time until it is soft but not runny.

Eggs - are best when used at room temperature and use large eggs (67 - 70g).

Vanilla - vanilla extract has a more intense flavor than essence. If you choose to use essence add a little extra to the recipe.

Milk - full cream milk with give a better flavor to the cake because of its high fat content, this too should be used at room temperature.

Flour - always choose a good quality flour and sift well before using.

Dark Chocolate - use the best quality that you can afford one that contains at least 32 percent cocoa butter (the higher the cocoa content the better the chocolate).

White Chocolate - use one that has a cocoa butter content of about 20 percent. White chocolate take longer to melt than dark chocolate.

 

Recipes for Chocolate Cake, Muffins and Small Cakes

Try some of these chocolate cake recipe if you are feed up with boring store bought cakes or tastless packet cakes. Making a chocolate cake from scratch is always guaranteed to taste fresh.

The following homemade chocolate cake recipes will give pleasure to everyone who enjoys freshly baked chocolate cake.

click on image for chocloate cake recipe

Chocolate Chip Pound Cake	Best Moist Chocolate Cake Recipe
Chocolate Sponge Cake	Chocolate Carrot Cake
Chocolate Beet Cake	White Chocolate Mud Cake
Flourless Chocolate Cakes	Sachertorte
Chocolate Genoese Sponge	Chocolate Muffin Recipes
Chocolate Truffle Cake

Steps to Bake a Chocolate Cake

1. Careful reading of the recipe method is one of the most important parts of baking a great chocolate cake recipe.

2. Always prepare your cake tins before you begin, as the cake mixture will start to rise immediately and should go into the oven as soon as possible after mixing.

Grease and flour your cake tin or line it with paper.

3. When creaming the butter and sugar, always beat the butter first for a minute or two using an electric mixer and then add the sugar in two or three batches, beating for about two minute before the next addition.

Scrape down the sides and bottom of the bowl after each addition to make sure that the mixture evenly beaten. The mixture should be light and fluffy.

4. Eggs should be added one at a time and beaten well into the mixture before adding the next egg. You should end up with a light and fluffy mixture.

5. The dry ingredients should be sifted together and then mixed into the batter alternately with the wet ingredients until combined.

Do not over beat the mixture as you will end up with a dense heavy cupcake.

6. Additions of nuts, chocolate chips and berries should be carefully folded into the mixture after the wet and dry ingredients.

7. Pour the mixture into the cake tin and if necessary smooth out the top.

8. Bake your cake for the specified time and temperature recommended for the recipe or until a skewer inserted into the middle of the cake comes out clean.

9. Remove from the oven and cool on wire rack before decorating.