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How do you make a delicious chocolate cake? A secret ingredient to make it taste chocolatey not plain.
Fluffy, chocolatey chocolate cake
What do you think?
The best chocolate cake I have ever tried
Most chocolate cakes I have tasted look nice and fluffy and they are brown, however, the chocolate taste isn't quite right. They lack a certain something. I have tried many chocolate cakes in my time as shown by my waistline, but this recipe beats every single one hands down because of the secret ingredient which really brings the flavour out.
The trouble with chocolate cake is to get the right consistency. You want it to taste like chocolate of course but by just adding chocolate it can make the cake a little too heavy. If you just add cocoa powder then the cake doesn't taste of chocolate. So what do you do?
Well follow this simple recipe and you will have a nice fluffy and light cake that tastes like chocolate.
I know it is a review from my mum but this is what she said about it:
"That cake was really good. I had it for my breakfast, is that bad? Had a nibble, then thought mmmmmm and ate it all."
It's always good to know you are pleasing someone though isn't it.
How long will it take me?
Ingredients for a soft and fluffy chocolate cake
- 170g (6oz) Sugar
- 170g (6oz) Butter, At room temperature
- 170g (6oz) Flour, sieved
- 3 (Large) Eggs
- Half a cup Very strong coffee, Made with boiling water
- 110g (4oz) Cocoa powder or drinking chocolate
How to make the best chocolate cake ever
- Pre-heat the oven to 180 degrees celcius ( 350 farenheit or gas mark 4)
- First you should add the sugar and butter into your mixing bowl. Cut the butter up into smaller pieces and then, using a wooden spoon, squash them into the flour.
- Once most of the sugar been squashed into the butter, you should stir it until you are left with a white fluffy mixture. (Most recipes say to just add everything together, but this way it will make a softer and fluffier cake.)
- Then add an egg and a third of the flour and stir in. This will stop the mixture from curdling. If it still does though, just add some more flour into the mixture.
- Do the same for the other two eggs and a third of the flour each time.
- Then take the half a cup of coffee and add boiling water to it. Make sure all the coffee dissolves and pour the contents of the cup into the mixing bowl and mix thoroughly .
- Last of all add the cocoa powder (or hot chocolate powder) and mix.
- NOTE: Do not worry if the mixture is watery at this stage; I would just turn the heat down a little on the cooker, say 160-170 degrees so the mixture doesn't burn.
Once you have made this delicious cake then what do you do with eat?
A few ideas include:
- Dust it off with icing sugar, cut and serve. (The cake is so fluffy and chocolatey that you don't need anything else)
- Cut the cake in two and add either cream or butter cream into the middle. Dust off with icing sugar and serve. (A recipe and instructions for butter cream are included below.)
- Place regal icing over the cake and decorate it.
- If you are confident use this as a base for a children's birthday party cake or celebration cake.
Chocolate cake with chocolate buttercream
I used this for the base of making a minion cake and a R2-D2 cake.
I have added recipes for a delicious soft chocolate cake as well as a light and fluffy sponge cake in my hubs. So please take a look for ideas.
What do you need to make buttercream?
- 125g (4oz) Butter (room temperature)
- 250g (8oz) Icing sugar (sieved)
- 2 teaspoons of milk.
How do you make butter cream?
Making buttercream is simple, partly because there are very little ingredients to make it and partly because it takes very little time to make it.
There are though a few variations of the simple buttercream that you can do so here are the ones I know of:
- Cut the butter into small sections and place into a mixing bowl. (Note: if the butter is at room temperature then it will make your job easier.)
- Add the icing and milk into a mixing bowl and mix thoroughly.
- Spoon the mixture onto your cake and using a knife smooth it off. (Note: If it is being used as a topping then a rough look to the icing looks more appetizing than if you try to smooth it off too much.)
- Follow the same recipe as above with these exceptions:
- Instead of adding the milk you need to add a mixture of cocoa powder and water. To do this mix two tablespoons of cocoa powder with one teaspoon of coffee. Dissolve this into two tablespoons of water and add to the butter/icing mixture.
- Follow the recipe for either the basic buttercream or chocolate buttercream and then add into the mixture crushed oreo biscuits.
Vanilla flavour buttercream:
- Follow the recipe for basic buttercream and then add in a teaspoon of vanilla extract.
Citrus buttercream: (Either lemon, line or orange)
- Follow the basic buttercream recipe with the exception of adding milk.
- Instead of adding milk you should add 4 tablespoons of rind, plus the juice of the chosen citrus fruit.
Note: One of my favourites is the chocolate orange cake and it works really well.