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Making Fresh Tasty Chocolate Cake From Scratch

Updated on April 22, 2013

Whether you love food or just love sweet desserts, you will always want to find the best. However, finding the best isn’t always easy and in fact, more people are looking to baking fresh food from home – especially desserts. One type of dessert which is always a winner is – Chocolate.

That is right, chocolate is very popular for both kids and adults and more budding chefs and food lovers are looking to chocolate to make a party memorable. So, how do you actually make a fresh homemade chocolate cake? Well, this isn’t as difficult to do as you would think and the cost will be very small indeed because most ingredients you need are already sitting at home and the few that isn’t, you just need to quickly pop off to the local shop.

The Ingredients and Things You Will Need

  • Dark chocolate – if possible a good 300-400 grams. This can be a large chocolate bar you can break up later or it can be chocolate especially created for cooking purposes.
  • Around 550-600 Millilitres of water – this can be straight from the tap.
  • Three good sized eggs.
  • 400 grams of castor sugar
  • Icing sugar
  • 400 grams of flour – self raising flour is a must!
  • 220-225 grams of butter
  • You will also need grease paper
  • A round solid cake tin
  • A saucepan and large bowl
  • Whisk and spoon

Getting Started

  • Firstly, you need to preheat your oven. Try to keep the temperature to around 160-175 Celsius or around 320 Fahrenheit.
  • Secondly, you need to take your round solid cake tin and grease around the sides and line the tin with grease proof paper. This avoids the cake getting stuck inside the tin.
  • Next, take a saucepan and place it onto your stove or cooker. Make sure you have the saucepan on a low heat and add butter, water and chocolate to the pan. You need to melt these ingredients down, so keep stirring all ingredients together until they have melted down and are basically smooth and have an equal texture.
  • Take the saucepan from the cooker, put the cooker off and leave the ingredients to cool for a moment.
  • Next, you will need to take your large bowl, and add your eggs. You need to beat the eggs, though don’t be too rough, lightly beaten is all the eggs require.
  • The beaten eggs will now need to be added into the chocolate mix. The eggs should be added slowly; so beat the eggs into the chocolate mixture.
  • If you have an electric whisk, plug in and whisk self raising flour and sugar into the chocolate mix; if you don’t have an electric whisk, a non-electrical whisk works just as well. Beat the mixture and make sure all ingredients are blended in and are smooth; this might take a little time but hopefully not too long.
  • The mixture is now ready to be baked so take the cake in and pour in the cake mixture. You don’t really need to worry about making it exactly even at this point, as long as the cake in is filled half way up or right the way to the top.
  • You make place the cake tin into the oven and let it cook for a good 40-45 minutes. Keep a good eye over the cake and keep checking every 5-10 minutes, just in case.
  • Once the 40 or 45 minutes is over, switch off the oven and remove the cake tin from the oven and place it on a safe cooling rack to cool.

The Mixture

Now you have the remaining cake to complete. A favourite choice for the filling and topping is truffle; truffle mixture is really popular and something more and more people are using with chocolate cakes. So, if you want to use truffle mixing, you don’t need to if you prefer another option, you will need a few things.

  1. Firstly, assemble a bowl and place the chocolate inside.
  2. Fill a pan with hot water and place this carefully onto the stove or cooker.
  3. Take the bowl with the chocolate inside and place this over the pan with hot water. This melts the chocolate.
  4. Stir the chocolate until it has fully melted, you may need to stir every few seconds to ensure the chocolate goes smooth quickly.
  5. Once the chocolate has melted, leave it to cool for a few moments.
  6. Then, take your icing sugar, cream and butter and add to the melted chocolate. Add this slowly and mix in a little at a time to ensure quality. Make sure the mixture is completely and well blended together.

The truffle filling is now complete. You can leave it to cool with your cake.

The Glaze

If you are a big fan of glaze, particularly chocolate glaze, you will have fun with this part.

  • You will to get more chocolate – another 230 grams and 170 ml of whipping cream. A little tip for you; break the chocolate up into pieces.
  • Take a saucepan and place it back into the stove or cooker. You need to keep this on a low heat and add the cream and chocolate.
  • You must stir the mixture constantly to melt it quickly and ensure it is smooth.
  • Once you have melted the chocolate, try to keep it warm somewhere such as in the oven which is probably cooling down. This is a good place as it is still warm for the moment.

Finishing Touches

The cake is finished however; you need to add your three stages together to make the finished perfect chocolate cake.

  • So firstly, take your chocolate cake and remove it from the tin. Make sure it is not too hot that you burn yourself. If you find the cake is too hot to touch or the tin is too hot, leave for a few extra moments.
  • Take the cake and cut it into two layers so that you can add the filling.
  • Take a good portion of your truffle mix and add this to the inside of the cake or the layers of the cake. Be very careful with this part and try using a palette knife, don’t use a sharp knife that could hurt you if you aren’t careful or slice a hole in the cake!
  • However, don’t use all of the mix for the filling; leave around 1/3 of the mix to one side for the moment.
  • Put the layers back together on the cake to make it a whole cake once more.
  • Place the cake onto a large tray or plate and add the warm glaze to the top of the cake.
  • Take a palette knife a try to spread the glaze all over the cake so that it is even and covers the cake entirely.
  • Now, take what’s left of the truffle mix and place it into a piping bag.
  • You can now decorate the cake with a border or a design in the middle of the cake to finish it off.

You have a lovely fresh homemade cake to enjoy!

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