Chocolate Cake

Everyone loves a lavish, rich chocolate cake. In fact as far as many people are concerned the more chocolate the better. This chocolate cake recipe is a great place to start whenever you nee to bake a chocolate cake. You can customize it to your heart’s content. So let us at it.

Ingredients

• 10 Ounces of Flour
• 8 Ounces of Sugar
• 6 Ounces of Butter
• 3 Eggs
• ½ Cup of Pure Water
• 2 Tablespoons of Cocoa
• 1 Teaspoon of Baking Powder

Chocolate Birthday Cake

Method

1. Preheat oven to 400 degrees F. Adjust oven racks if necessary so that one oven rack is located centrally from a vertical perspective. Grease a cake tin. Use a loaf tin if you do not have a cake tin. You can also use a non-stick cooking spray if you prefer.
2. Combine the flour and baking powder and sift thoroughly. You may need to make more than one pass.
3. Bring the ½ cup of pure water to a boil
4. Into a mixing bowl, add the butter and sugar and cream well. Scrape the sides of your mixing bowl as necessary. Beat continually while adding in the eggs one by one. Thoroughly combine each egg in turn, prior to commencing to add the next one.
5. Dissolve the cocoa in the hot water. Mix well.
6. While stirring the egg/sugar mix continuously gradually beat in a little of the cocoa/water mixture followed immediately with a little of the sifted flour/baking powder mixture. Then beat in a little more of the cocoa/water mixture followed by the flour/baking powder mixture. Repeat this alternating cycle to add/beat in the remaining ingredients.
7. Once all of the cake ingredients are thoroughly combined transfer the cake batter to your prepared cake/loaf tin. Place into preheated oven (400 F) and bake for an hour or so. To test if the cake is done take a toothpick, insert it into the cake and then withdraw it. If the toothpick comes out nice and clean your cake is cooked.
8. Take the cooked cake out of the oven and place it onto a wire cooling rack. Allow cake to cool a little in its baking tin then turn the cake out on to the wire cooling rack and let it finish cooling.

Glazing: If you wish to give your chocolate cake a nice glossy sheen, simply dissolve some sugar in a little hot water and use a pastry brush to lightly paint some of the water/sugar mix over the cake immediately upon turning the cake out of the tin that you baked it in.

Serving

One very simple way to add that “special touch” is to let the cake to fully cool then melt some chocolate and drizzle it over the cake. Applying a chocolate frosting is another.

Decorated Chocolate Cake

Special Occasions: Consider cutting the cake into halves (vertically). Now spread whipped cream onto the inside surface of one half. Ideally, your whipped cream layer should be of even thickness throughout. Place the remaining half on top of the whipped cream coated half and then frost or drizzle melted chocolate over it if so desired.

Nuts: Sprinkling some crushed nuts over the top of your chocolate frosted chocolate cake always meets with approval.

Fruit: When it comes to adding fruit/fruit pieces onto the top of the chocolate cake, I have found that dried fruits, such as sultanas and dried apricots, candied fruits (especially glazed cherries) and fresh strawberries (halved) meet with the most favorable all-round reception.

Do enjoy!