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Easy Chocolate Cake

Chocolate pairs well with a wide variety of flavors. Vanilla, of course, is the most common, and many candy manufacturers add either pure vanilla or vanillin (an artificial vanilla flavor) to their Chocolate candies, since our palates have become accustomed to Chocolate with a light vanilla undertone.

Chocolate can be flavored with alcohol-based extracts, liqueurs, or flavored oils. Alcohol-based extracts are commonly found in the baking aisle of grocery stores and include flavors like vanilla, almond, hazelnut, coconut, and lemon. Liqueurs and spirits that pair well with Chocolate include amaretto, brandy, rum, Cointreau, Grand Marnier, and Kahlua. The important thing to remember about adding alcohol extracts and liqueurs is that these liquids need to be added to chocolatemixtures, not pure melted Chocolate, otherwise the alcohol will cause the Chocolate to Chocolate Seize and form a lumpy mass. These flavorings are well-suited for ganache mixtures or other candies that involve mixing melted Chocolate with cream, milk, or other substances.

Oil-based flavorings, sometimes called “candy flavoring,” can be added directly to melted Chocolate without causing it to seize. Common oil-based flavorings include mint, cherry, strawberry, hazelnut, cinnamon, and orange. Many of these flavorings are potent—especially mint—and should be used more sparingly than their alcohol-based counterparts. Oil-based flavorings can be found at some specialty cooking stores, craft stores, and online confectionery retailers.

Related : Easy Chocolate Cake Recipe

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Easy Chocolate Cake

When chocolate melts, it is ideally a smooth, satiny, homogenous mixture. However, if it comes into contact with even a small amount of water, it will “seize,” or turn into a grainy, clumpy mess in the bowl. If chocolate is overheated, it will be quite thick and lumpy. Seized chocolate cannot be fixed, but it can be put to other uses. It is sometimes possible to save overheated chocolate.

Chocolate is a mixture of fat (from cocoa butter) and dry particles (cocoa and sugar). When the melted Chocolate comes into contact with water, the dry particles become moist and begin to stick together, quickly forming a gritty, rough mass of Chocolate.

The most important thing you can do to prevent Chocolate from seizing is to eliminate any chance of the Chocolate coming into contact with water. Always make sure the bowls and utensils you are using are perfectly dry. Avoid using wooden spoons or boards, as they might retain moisture and impart this moisture to your Chocolate. If you are using a double boiler to melt your Chocolate, keep the water hot but not boiling, or turn off the heat before the Chocolate is placed on top. Boiling water might splash above the rim of the saucepan and cause droplets to fall in the Chocolate. In addition, boiling water gives off a great deal of steam, and steam can also cause Chocolate to seize. Be sure to wipe the bottom of the bowl the Chocolate is melting in on a regular basis, to remove water and condensation. Finally, never cover warm Chocolate with a lid, as the heat of the Chocolate might form condensation on the inside of the bowl, which will cause the Chocolate to seize.

If your beautiful melted Chocolate has turned into a sodden mess, don’t throw it out! It can’t be used for dipping, but it can still be used for baking projects. Stir solid vegetable shortening into the Chocolate, using 1 tablespoon for every 6 ounces of Chocolate. Stir gently and evenly until the Chocolate has loosened and the shortening is incorporated. You can now use this Chocolate for brownies, cakes, cookies, or other recipes that call for melted Chocolate.

Chocolate is very sensitive to high temperatures. Dark Chocolate should never be heated above 120 degrees, while milk and white Chocolates should never be heated about 110 degrees. It is quite easy to exceed these temperatures if using a double boiler with boiling water, or if microwaving on full power. Overheated Chocolate will lose the silky shine of melted Chocolate and become thick and muddy. The best way to melt Chocolate is to keep the water in a double boiler hot (but not boiling), and to employ a Chocolate or instant-read thermometer while melting the Chocolate.

First, you will want to cool the Chocolate, as it is harder to save overheated Chocolate that has been at a high temperature for a long time. To cool the Chocolate, remove the bowl from the heat source, transfer the Chocolate to a dry, cool bowl, and stir in a handful of solid Chocolate chunks. Stir constantly and allow the solid Chocolate to bring down the temperature of the melted Chocolate.

If the Chocolate remains thick or lumpy, try straining it through a sieve first. If this doesn’t solve the problem, add a spoonful of vegetable oil or melted vegetable shortening and stir thoroughly. You can also try adding some freshly melted Chocolate with a few drops of soya liquid lecithin (an emulsifier, available at health food stores), or using a handheld immersion blender to smooth the Chocolate. If none of these tricks helps your Chocolate, save it for use in baking recipes and begin again with a fresh batch of Chocolate.

Related : Easy Chocolate Cake Recipe

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Easy Chocolate Cake

Ingredients

1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (220 g) sugar
2 teaspoons vanilla essence
3/4 cup (1.8 dl) milk
3/4 cup (170 g) melted butter
2 eggs



Ingredients for frosting

1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter
3 cups (7.2 dl) powdered sugar or confectioner's sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
4 to 5 tablespoons lukewarm milk



Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease a 9 inch (23 cm) cake tin.
3. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.
4. Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).



Frosting

1. Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk.
2. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
3. This cake should have room temperature when served.



Variations

1. You may cut the top of the cake to make a flat surface before adding the frosting.
2. You may divide the batter in two and transfer to two bake tins. The baking time would then be about 15-20 minutes
3. To make a tall cake, you may bake two cakes instead of slicing one into two layers
4. You may use tasteless vegetable oil for the cake instead of melted butter. If so, also add 1/4 ts salt
5. Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee (Suggested by Carol, October 2008)
6. You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor

Related : Easy Chocolate Cake Recipe
Related : Easy Chocolate Cake