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Monday, June 13, 2011

Moist Chocolate Birthday Cake Chocolate Cake Recipe | Best Chocolate Cake

11:22 PM
Moist Chocolate BirthdayMoist Chocolate Birthday

Moist Chocolate Birthday Cake Chocolate Cake

-Ingredients: 2 cups sugar (1 white, 1 dark brown-Domino Brand) 1 / 2 cup Parkay Margarine (1 stick) 2 eggs 1 / 2 cup Hershey's Cocoa 1 teaspoon vanilla (imitation) or 1tsp real vanilla Pinch of salt 1 tablespoon baking soda (Arm & Hammer brand) 1 cup buttermilk (or powdered buttermilk-follow instructions on the label to equal 1 cup buttermilk)
-2 Cups of sifted flour (measure flour first before sifted) 1 / 2 cup boiling water Chocolate Cake Icing Ingredients: 1 / 2 box Domino's powdered sugar (1 pound size) 1 stick Parkay margarine 2 Cocoa level tablespoons of Hershey's 2 tsp vanilla imitation 1, 5 tablespoons milk
-How to Make Chocolate Cake: Beat Parkay margarine and sugar until smooth. Add eggs, vanilla, salt, and chocolate. Mix baking soda in the buttermilk until the start hissing. Pour the buttermilk into the batter. Stop mixer and add flour.
-Mix until smooth, about 3 minutes. Add boiling water and stir. Pour cake batter into the pan length 13 with 9 to 2. Bake at 375 degrees for 35 minutes. Test whether it is done by using a toothpick. If the toothpick comes out clean, it's done. If it does not come out clean, let a few more minutes and retest.
-How to Make Icing this: Feed in mixer. The longer you beat it creamier it gets. Cool before frosting cake.
-For vanilla icing, using the same recipe but omit the cocoa.

Moist Chocolate BirthdayMoist Chocolate Birthday

Best Chocolate Cake Ingredients: flour 50g/2oz ground almonds 60g/21/2oz plain chocolate 225g/8oz good quality dark (at least 70 per cent cocoa solids), broken into pieces 225g/8oz butter 6 free-range eggs, separated 50g / 2oz soft brown sugar grated orange spirit (optional) 175g/6oz caster sugar icing sugar, to dust Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line base and sides 20cm/8in loose or clip-double-sided cake tin with paper-resistant fat.
3. Sift flour and almonds into a large bowl.
4. Place the chocolate pieces and butter in a heat resistant bowl placed over a pan of gently boiling water, make sure water does not touch the bottom of the bowl. Heat, stirring from time to time, until melted and smooth. Remove from heat and let cool slightly.
5. Separate eggs into two large bowls. Add brown sugar to the bowl with egg yolks and whisk together for several minutes until frothy. Add flour mixture, melted chocolate and grated orange peel, if using. Fold lightly to mix, use a large metal spoon.
6. Beat the egg whites until soft peaks form when the whisk is removed. Gradually add sugar and continue stirring until stiff peaks form when the whisk is removed.
7. Gently fold egg white mixture into chocolate batter. Pour into cake pan.
8. Bake in preheated oven for 45-50 minutes, or until crispy on top and squidgy. Test cake with a cocktail stick or skewer - it should come out slightly sticky but not wet. Let cool on wire rack - cake will sink but it was ok. Carefully peel the paper off when cold cake
9. To serve, dust the cake with icing sugar and cut into slices.





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