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Home made Chocolate cake by Gene Munson Barry
The cake frosted and ready to eat.
Rate my Home Made Chocolate cake and frosting.
What you will need to Make my home made chocolate cake.
In the following photos and description I will show what I use to make my home made chocolate cake, and my home made peppermint frosting.
- 1/2 C. Butter, Softened
- 1 1/4 to 2 C. Sugar, Granulated
- 2 Eggs, Separated
- 1 C. Milk, or Water, or Coffee
- 2 C. Flour, all purpose
- 1/2 tsp. salt, Iodized sea
- 2 tsp. Baking Powder, or 1 tsp. soda
- 2 squares Chocolate, or 1/3 c dry cocoa
- 1 tsp. vanilla, extract
- For Frosting -, -
- 1 stick Butter, Softened
- 1 to 1 1/2 C sugar, confectioners
- 1/2 tsp peppermint, extract
Ingredients assembled in readyness.
- Mix and sift the dry ingredients and cocoa (if used). Cream butter add sugar gradually and melted chocolate (if used).
- Add egg yokes. Fold in the egg whites, beaten until stiff, if yokes were added separately.
- Adding unbeaten whole eggs make a finer grained cake, adding beaten whites at the last makes a lighter cake.
- Bake in a shallow pan (lightly greased) or 2- 9 inch layer cake pans in moderately hot oven (325) degrees farenheit for approximately 30 minutes
- To make the frosting: Have a full stick or 1/4 pound butter warmed to room temperature. To this add the confectioners sugar and the peppermint extract, mixing well to distribute the butter and extract evenly throughout the confectioners sugar.
When you first start it is advisable to assemble all the ingredients that you will use. I make sure to remove the butter from the refrigerator first, to allow it to warm up and soften.
Mix and sift the dry ingredients and cocoa (if used). Cream butter add sugar gradually and melted chocolate (if used).
I found that I didn't have chocolate squares, so I opted this time to use the powdered chocolate for this cake. I also sometimes make my own Gelato, which is an Italian form of ice cream. The chocolate is a dark varety so my cake came out quite dark but is still yummy.
Preheat your oven.
Now would be good time to start warming your oven to bake the cake once you have everything ready to go.
Our Tabletop mixer
I usually begin by using a bowl to sift the dry ingredients, then transfer everything to my counter-top mixer.
My stepson and i purchased this mixer for my new wife as a Christmas present. I don't use it a lot, but it is so handy when mixing several things. I have used it to mix my meatballs ingredients when I'm making them for spaghetti. Sometimes I also make Swedish meatballs, where I use regular hamburg, sausage, and veal (if I can get it), and Itallian bread crumbs.
I grow my own herbs like Italian basil, Parsley, etc, so I add some of these to the meat mixture also.
Pouring in the baking pan
Once the ingredients have mixed.
I use my tabletop mixer to mix the ingredients and once the ingredients have blended sufficiently, I pour the mixture into the baking pan.
Prior to pouring the mixture into the baking pan I use real butter and a paper towel to smear the bottom and sides of the pan to help keeping the cake from sticking so bad when I'm ready to serve.
If you have whipped the egg whites to add to your cake, to make the cake lighter, now would be the time to add them to your mixture. Remember to fold them in and not stir them in. The diference between stirring and folding mean to use a spatula and gently scoop under the mixture and fold it into its self. If you are stirring you go around in a circular motion. If you were to stir the whipped egg whites you would remove the entrapped air and the whites would fall.
Removing any air that has become trapped.
Once I have poured all the cake mixture in the baking pan I sometimes thump it on the counter top to help remove any air that might have been entraped while I was mixing. If you have folded in whipped egg whites do not thump on the counter to remove any entrapped air as the whipped whites are supposed to have entrapped air.
Being careful put the cake into the oven so that it can bake.
As the cake bakes, use a toothpick to monitor the progress of the baking. To do this I use the tooth pick to poke in the center of the cake and if the toothpick comes out wet I know the middle is still uncooked. If the cake is done baking the tooth pick stuck in the middle and removed dry that means the cake has baked sufficiently.
Special Kitchen tool.
This kitchen tool
Years ago my father used to enjoy working with different wood projects. He harvested a large cherry tree from my uncle's forest, then he and my uncle loaded it in his truck. Once the logs were loaded (there were two in all) they hung out the back so much that it was necissary for my older brother and I to sit on each log so that they wouldn't be dragging on the ground. Anyhow once they were loaded and we were sitting he and my uncle hauled them to a local saw mill and had them cut into boards. These boards he brought home, used what they call stickers, (small narrow wooden strips) used to keep the boards separated so that the wood can dry.
Once in a few years when the wood was dried, he had them thickness planed and then he used some of the boards to make this wonderful grandfather clock. He sent away for the clock works and directions how to make the clock.
Anyway back to my article. Something else that he liked to make was this special wooden kitchen tool, (Pictured above), It is used to draw the oven rack in and out of the hot oven so that you do not get burned.
Using this tool I bring the cake out of the oven on the rack and periodically check for doneness with a toothpick.
Using the wooden kitchen tool.
Once the cake has baked through and through, I remove it from the baking pan and place it on a cooling rack, this allows me to be able to frost the cake quicker as we all know that if you attempt to frost a warm cake the frosting melts and makes it impossible to frost.
While the cake cools.
While the cake is cooling I utilize my time to make my own home made frosting.
Frosting ingredient 2.
If you remember in the begnining I placed two sticks of butter on the counter to warm so that when I need it it is easier to blend into the confectioners to make my frosting. For this cake I thought it would be an interesting twist to flavor the frosting. I have Peppermint extract and chose to use this extract for this. (See Photo Below).
I flavored this frosting using Peppermint extract. You could use any flavoring of your choice.
Here in this photo I have added the peppermint and blended it in so the frosting is ready to spread on my cake.
Enjoy the final product
Enjoy the cake
In the photo above I have dished out a piece of cake and it is ready to be served. I hope that everyone enjoys. Remember that there is usually enough so that everyone can have seconds should a person so desire.