how can i make choclate cake?

Question

how can i make choclate cake please tell me

Answer 1

luk how difficult it is to prepare....go out n hv a readymade one.... its much more yummier than homemade ones............

Answer 2

All purpose flour - 3 cups
Salt - 1 ½ tsp
Baking powder - ¾ tsp
Baking soda - 1 ½ tsp
Sugar - 2 2/3 cups
1 cup + 2 Tbsp cocoa
1 cup + 2 Tbsp water
1 cup + 2 Tbsp canola oil
Eggs - 5 large or 4 extra large/jumbo Water - ¾ cup
Vanilla - 1 ½ tsp

Frosting ingredients:
Powdered sugar - 1 box(1 pound or 454 grams)
Cocoa - 3/4 cup
(use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)
A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
Butter - 1 1/2 cup
(firm, not cold, not too soft)
Preparation Method
For making the cake:-
1)Preheat oven to 350°F.

2)In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar and cocoa.

3)Add 1 cup and 2 tbsp of water and 1 cup and 2 tbsp of canola oil. Mix for 1 minute.

4)Add eggs, 3/4 cup of water and vanilla.

5)Mix 5 - 6 mins with a whisk, 3 - 4 mins with a hand mixer, or 2 mins with a KitchenAid mixer.

6)Pour into three 10" cake pans, bake at 350°F for 25 - 35 mins (adjust for convection); test by placing and removing a toothpick through the center at 25 mins.

7)When toothpick comes out clean, loosen from pans and then put back in the pans.

8)Let cakes cool for 15 mins. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.

Frosting instructions:- This part is a little harder as it is really done to taste.

1)Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until blended.

2)Drizzle in, until about the consistency of firm butter, several tbsp of flavoring liquid (water if you aren`t looking for flavor beyond the cocoa and butter).

:- Do not put in too much liquid, but if you do, add cocoa or sugar. Taste.

4)When the flavor and consistency is right, add 1 1/2 cup of butter (firm, not cold and not too soft).

:- A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly.

5)Pulse until blended.

Assembling the cake:-
1)Remove the cakes from the freezer and from their pans.

2)Stack, frosting each layer as you go.

3)Let sit for an hour before serving.

Answer 3

Here's an easy one for you:

Simple Chocolate Cake
From Linda Larsen,
Your Guide to Busy Cooks.
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This excellent chocolate cake recipe is moist and delicious, and it's very easy to make. It's a one bowl cake, topped with a simple chocolate frosting.
INGREDIENTS:
4 (1 oz.) squares unsweetened chocolate
1/2 cup butter
1 cup water
2 cups flour
2 cups sugar
pinch of salt
1/2 cup buttermilk
1-1/4 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla
2 (1 oz.) squares unsweetened chocolate
1/4 cup butter
1/2 cup milk
4 cups powdered sugar
2 tsp. vanilla
PREPARATION:
Preheat oven to 350 degrees. In a large saucepan, melt 4 squares chocolate and 1/2 cup butter in the hot water and bring to a boil. Remove from heat and add flour, sugar and salt. Mix well with a wire whisk or eggbeater.
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Then stir in buttermilk, baking soda, eggs and vanilla and beat until smooth. Pour into 13x9" pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip.
While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable. W

hen the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool. 16 servings

Answer 4

So delicious, everybody asks for the recipe!

Mayonnaise Cake

"Mayonnaise makes this cake nice and moist."
Original recipe yield: 2 -8 or 9 inch layers.

INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.

Answer 5

18 MINUTE CHOCOLATE CAKE


2 c Flour
1 3/4 c Sugar
1/4 ts Salt
4 tb Cocoa
1 c Cold Water
1/2 c Vegetable Oil
1/2 c Butter
1/2 c Buttermilk
2 Eggs
1 ts Soda

Combine flour, sugar, salt and cocoa in a large bowl. Mix in a sauce pan,
water, oil and butter. Bring to a boil. Pour into dry mix and beat until smooth.
Add buttermilk, eggs and soda. Beat; batter will be thin. Pour into well greased
jelly roll pan. Bake at 350 degrees F until done. Cool on a wire rack; while still
a little warm, frost with your favourite frosting.
yummylishes...G-luck

Answer 6

INGREDIENTS

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup vegetable oil
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 cup hot, strong coffee

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, stir together the flour, sugar, cocoa, baking powder, and baking soda. Add the oil, milk, eggs, and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared pan.
Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

Answer 7

Chocolate Mousse Cake
INGREDIENTS
1 cup white sugar
1 cup butter
1 cup water
1 teaspoon instant coffee granules
16 (1 ounce) squares semisweet chocolate
8 eggs
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch springform pan.
Heat white sugar, butter, water, coffee and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Beat in the eggs and pour into the prepared pan. Batter is very thin. If side and bottom of pan do not fit tightly, line the pan with foil.
Bake at 350 degrees F (175 degrees C) until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.
Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.

Answer 8

If you don't have a cookbook handy, then go to the internet & you should be able to find a basic chocolate cake mix. A cake from scratch tastes so much better than from a store bought mix. When timing your cake, insert a toothpick in the center, & if it comes out clean, the cake is done.

Answer 9

Try the following lovely and yummie recipes
Moist Chocolate and Almond Cake
4 oz (110 g) dark chocolate (70-75% cocoa solids), grated
4 oz (110 g) ground almonds
4 oz (110 g) butter, at room temperature
6 oz (175 g) golden caster sugar
6 tablespoons milk
4 large eggs, separated
6 oz (175 g) self-raising flour, sifted

To decorate
6 oz (175 g) dark chocolate (70-75% cocoa solids), broken up
1 rounded tablespoon creme fraiche
a few toasted flaked almonds
Pre-heat the oven to gas mark 7, 425°F (220°C).

Start by creaming the butter and sugar together until they’re light, pale and fluffy. Beat the egg yolks thoroughly together and add them to the mixture, about a teaspoonful at a time, beating well after each addition. When all the yolks are in, lightly fold in the ground almonds, grated chocolate and milk, using a metal spoon.

Now in a separate, dry, clean bowl, whisk the egg whites till they reach the soft peak stage, and then fold them into the rest of the mixture gently and carefully so as not to lose all the air you have whisked in. Finally, add the flour – again, folding that in carefully with a metal spoon.

Next, spoon the mixture into the prepared tin, level it off, place it on the centre shelf in the oven, reduce the heat to gas mark 3, 325°F (170°C) and bake the cake for 1 hour 10 minutes-1 hour 15 minutes or until the centre is springy when lightly touched. Allow the cake to stand in the tin for 5 minutes, then turn it out on to a wire rack to cool.

To decorate, melt the 6 oz (175 g) dark chocolate in a heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. The chocolate should take about 5 minutes to become smooth and glossy. Allow it to cool for 2-3 minutes and thicken slightly and then stir the crème fraîche into the chocolate.

Split the cake in half and use half the chocolate to sandwich it together, and the other half to spread over the top, making patterns with a knife. Decorate with a few toasted almonds and store in a tin till needed.

OR Chocolate layered cake
Ingredients
200g/7¼oz chocolate cake
3 tbsp double cream, whipped
2 tbsp strawberries, chopped
1 tbsp caster sugar
85g/3oz ice cream, balled
55ml/2fl oz double cream, whipped, for garnish
4 miniature jellies, to garnish
3 strawberries, to serve

Method
1. Slice the cake in half horizontally, then cut into a circle shape, with a chef's ring cutter. Place on a plate.
2. In a bowl, combine the three tablespoons of double cream, the strawberries, and caster sugar. Mix to combine.
3. Place onto the cake base.
4. Top with another circle of cake, cut from the remaining slice.
5. Place a ball of ice cream on top of the cake tower.
6. Working quickly, fill a piping bag with the remaining whipped cream, and pipe a swirl of cream around the ice cream.
7. Garnish with jellies and strawberries.

or Cherry and chocolate cake with chocolate sauce

75g/3oz dark chocolate, melted, plus extra to serve
50g/2oz unsalted butter, melted
2 whole free-range eggs, beaten
50g/2oz caster sugar
50g/2oz plain flour
50g/2oz pitted cherries from a can, chopped
2 tbsp juice from a can of cherries
butter, for greasing

Method
1. Place the chocolate, butter, eggs and sugar into a bowl and mix together well.
2. Add the flour, cherries and cherry juice and fold together until smooth.
3. Grease two ramekins with butter, then spoon the mixture into each until three-quarters full. Cover each with cling film, place into the microwave and cook on full power for four minutes, or until risen and cooked through.
4. To serve, turn the puddings out onto plates and drizzle with the melted chocolate

Answer 10

you've positioned me in somewhat a dilemma considering I do love both meals very a lot...So i might want to easily have chocolate cake with strawberry ice cream on the facet because i don't love it on the certainly cake :} lol mustache dude

Answer 11

Watch the movie Chocolat