A good chocolate cake is hard to come by. This one, from F&W Test Kitchen Supervisor Marcia Kiesel, is rich, chocolaty and a snap to make.
Butter and sour cream add fat for amazing moistness. The boiling 레터링케이크 water is intended to “bloom” the flavor. Reviewers have said this recipe is mouthwatering.
Ingredients
Chocolate cake is a traditional recipe in many countries. It is usually a very rich cake due to the use of unsweetened cocoa powder and sour cream.
Oil is a great ingredient to add to cakes because it makes them very moist. Unlike butter, it is liquid at room temperature, making it ideal for baking. It also adds a good amount of flavour to the cake.
I recommend using caster sugar in this cake rather than granulated sugar as the small granules are better for mixing into a batter and they have more of a fine texture. All-purpose flour is the base of this cake and helps keep it soft.
Baking soda and baking powder are leavening agents that help the cake rise and bake evenly. I use sour cream because it adds dairy undertones and a richness that is often missing from chocolate cakes made with oil alone. A dash of strong coffee intensifies and enhances the chocolate flavour.
Preparation
Chocolate cake is a baked dessert that’s typically frosted and eaten for pleasure. It’s made with a mix of ingredients including flour, butter, sugar, cocoa powder, eggs and other wet ingredients like milk and water.
The key to this recipe is the sugar:water ratio – this keeps the cakes moist. Also, during baking the starches in the flour and cocoa swell and set into a gel network that gives the cake its soft moist crumb structure.
Lastly, the sour cream contributes dairy undertones and rich flavour to this cake in place of butter. And the strong brewed coffee helps intensify the chocolate flavour without adding bitterness. For best results, use a good quality unsweetened natural cocoa powder (do not substitute). It will give the cake its main chocolate flavor. And the baking soda and baking powder add lift to this dense fudgy cake.
Baking
The combination of oil, milk and boiling water (that is used to melt the chocolate) helps to give this cake a lovely moist crumb. It also ensures the chocolate flavour develops well while baking. This is not a recipe to over-mix or over-bake – it should be removed from the oven when a toothpick or thin skewer inserted into the centre comes out clean.
Using a full fat sour cream adds dairy undertones and richness that butter-based cakes often lack. The vegetable oil keeps the cake ultra moist as well.
Make sure all ingredients are at room temperature before starting to bake. This will help the leavening agents to rise well. A dull and tired leavening agent will result in a flat cake! Store a fully frosted cake (covered) in the refrigerator for up to five days. If the cake is frozen, wrap it tightly in plastic and foil. Then label it with the date.
Cooling
Chocolate cake is a rich and decadent dessert that’s easy to make. It is a delicious combination of butter, cocoa powder, sugar, eggs and vanilla extract. It has many variations and is an essential cake recipe for every baker.
The addition of oil keeps the cake moist and tender. It also helps the leavening agents to react and set the cake batter. The use of espresso enhances the flavor and adds to the texture of the cake.
It is best to let the cake cool completely before frosting. Frostings that are whipped or made with cream cheese don’t freeze well. Instead, try a crowd-pleasing buttercream or this top-rated Creamy Chocolate Frosting for an amazing topping. You could even switch things up and try a Fluffy Peanut Butter Frosting for a twist! For long-term storage, keep the cake in an airtight container in the fridge. It will stay moist and delicious for up to 3 months!