MAKING A CHOCOLATE CAKE

A dessert-style chocolate cake's flavor is rarely an issue because it is usually eaten in teeny, tiny slivers with a fork because it is so thick and gooey. However, I'm seeking authentic chocolate cake in every meaning of the word. A cake that genuinely tastes like chocolate, not a torte, a mousse, or a pudding. And that most definitely isn't out of the question.

Who does not enjoy a delicious chocolate cake? I'm sharing my go-to, incredibly easy chocolate cake recipe this week. It is quite simple to make as there are only 6 ingredients and they all go into the mixer at once. I sincerely hope you'll like it. 

CHOCOLATE CAKE

I adore how easy it is to prepare this chocolate cake, and it is ideal for covering it in fondant or ganache in addition to buttercream for the filling and exterior.

This recipe makes two 6 inch sponge cakes that can be split into four layers to make a cake that is about 4 inches tall. You may adapt this recipe for any size cake tin by using my convenient cake conversion tool.

TIP : Weigh the bowl you are using and take a note of it. Deduct the bowl weight from the total weight of the batter and bowl to get the accurate weight of the batter. Then you can divide it by the number of baking pans using and divide cake batter evenly into baking pans.

Ingredients for a 6-inch Chocolate Cake: Self-Raising Flour (340g), Butter (400g), Caster Sugar (60g), Cocoa Powder (60g).

4 eggs

3–4 tablespoons of milk

Buttercream ingredients include

-Cocoa powder- 50g

-Salted butter- 300g

2.5 tablespoons  - Milk 

PROCEDURE

Add all the ingredients to your mixing bowl to make the chocolate cake. You might want to reserve a little milk if your eggs are on the large side so you can check the consistency.

Combine all of the ingredients either using a hand whisk or a stand mixer. You want a smooth, spreadable mixer that isn't very runny. Add the remaining ingredients if your mixer is quite thick. The rest of the milk can be added if your mixer is a bit thick.

Divide the ingredients among two 6 inch cake pans. To prevent my cake from sticking, I prefer to brush butter around the outside of my baking pans and then lightly dust them with flour. After adding the mixture, smooth it out on top.

For around 45 minutes, place your tins on the center shelf of an oven that has been preheated to 180°C or 356°F. I never use a fan oven setting because I find that the outside of the cake bakes more quickly than the inside. You will need to lower the temperature and bake for longer if your oven is merely a fan.

When you can push a toothpick through the cake and it slides in and out smoothly, remove them from the oven. Before cutting your cake into layers, let it cool.

Sift the icing sugar to remove any lumps before adding it to your mixing bowl to make the buttercream.

The buttercream should be smooth and creamy after about five minutes of mixing with a stand mixer or a hand whisk.

The layers of your cake can now be filled with buttercream once you are the consistency is to your satisfaction.

What flavor of chocolate cake is your favorite—rich and dark, light and fluffy, Devil's food, Curly Wurly, or Mississippi mud? Do you like ganache or icing, or should a beautiful cake be left plain? And why are there so many chocolate cakes that are more of an aesthetic delight than anything else?

I hope this step by step guide has been of tremendous help. THANK YOU.