What is the Best Manual Recipe for Chocolate Cake?
A good, moist chocolate cake has a generous amount of cocoa powder in the batter. To make a basic-but-delicious cake, use two cups of sugar, one and one-half cups of all-purpose flour (sifted), three ounces of baking cocoa (preferably Dutch process) and one teaspoon each baking soda and salt. Sift the dry ingredients together before adding them to wet ingredients. Mix thoroughly, then pour into a prepared pan and bake in a preheated oven at 325 degrees Fahrenheit for 35 to 40 minutes. The finished cake should be firm on top and spring back when lightly pressed with a finger, but still moist. Cool it on a wire rack.
If you’re looking for a more sophisticated (and expensive) take on the chocolate cake, try adding three ounces of finely ground coffee to your cup of cocoa. The coffee imparts a subtle flavor and aroma to the cake and offsets the sweetness. Ground coffee must be sifted with the other dry ingredients for best results.
For maximum moisture in your chocolate cake, use evaporated milk instead of whole milk or buttermilk. Milk replaces some of the moisture lost in the cooking process. Evaporated milk is ultra-thin and adds a subtle flavor to the cake. You can find evaporated milk at most grocery stores.
How to Make the Best Chocolate Cake Recipe
The mixture should be poured into a 9″x12″ baking pan that has been greased and lightly sprinkled with flour. Bake in a preheated 350 degree oven for 30 minutes, or until a toothpick inserted comes out clean. To make frosting, combine 1/2 cup of butter or margarine, 2 cups of confectioner’s sugar, and 1 teaspoon of vanilla in a mixing bowl. Beat until smooth. Add enough milk (1 to 2 tablespoons) to make the desired spreading consistency. Spread over cake once cooled completely.
Source: http://www.wikihow.com/Make-the-Best-Chocolate-Cake-Recipe [ARTICLE END]
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How to Make the Best Vanilla Cake?
For one cake you will need: 1 cup butter or margarine, 2 cups sugar, 5 eggs, 2 cups all-purpose flour, 1 teaspoon cream of tartar. Mix the butter, sugar and vanilla sugar. Beat the eggs with a mixer until they become light yellow and very thick. Gradually add the egg yolks while beating constantly. Fold in the flour, then add cream of tartar and mix well. Pour the batter into a greased and floured loaf pan and bake at 350F for one and a half hours.When your cake is baked, let it cool in the pan.
Best way to use that cake?
To make the simplest cake look as good as possible, you can use a candy-making machine to produce an extra-fine white frosting for covering the top of the cake. Add a little bit of vanilla essence and you are done. You can cover with fondant if you have time, or simply apply buttercream frosting (using an offset spatula). For the frosting spread a layer on the top and sides of your cake to cover it entirely. Now, you can color a bit of it with gel food colors in order to make realistic-looking frosting, e.g., dark brown for chocolate cake or blue for sky-blue icing.
Vanilla Cake Recipe Tips
How to Make The Best Vanilla Cheesecake?
To make this number on the cheesecake scale, we’ll start with a graham cracker crust. Beat together 1 1/2 cups of cream cheese and 2 cups of cream with an electric mixer till light and fluffy. Then, add 1/2 cup of sugar, one egg, and three tablespoons of sour cream. Mix until everything is incorporated well. (You may also need to use a wooden spoon.) Pour the cheesecake batter into your graham cracker crust, then put it in the refrigerator for at least one hour before serving. Freeze for an hour before serving.
A perfect tart.
What’s the trick to making this healthy cheesecake? First, use a sugar substitute. Also, use less sugar. Some versions of this homemade cheesecake rely heavily on sugar, which makes it too sweet to be considered “healthy.” But here we’re going light: We’ll use a sugar substitute that’s made up of half fruit and half starch – stevia. And we’ll use less sugar.
Finally, you’ll want to use the right kind of sugar. The sugar substitute I love is Aroy-D, and here’s why: After doing extensive research on the web and in books, I found that many people have a problem with stevia. They say it tastes bitter or metallic in their mouths. Or that it leaves a bitter aftertaste in their mouths. However, I’ve found that this is not true for Aroy D.
I’ve used Aroy D for many years now, and I don’t taste a thing. It’s so neutral that it doesn’t add any flavor of its own – it just blends into whatever you’re eating. So it won’t leave a bitter aftertaste in your mouth, which is great if you’re eating something sweet.