Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do i make a cake with chocolate?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do i make a cake with chocolate?),it will help you,my kids.
Answers:
PERFECT CHOCOLATE CAKE
4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped
Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.
In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.
In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.
Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.
In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.
Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.
Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.
Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.
Other Answers:
loser
Do you mean make a chocolate cake? When making a cake from scratch you would need the powdered unsweetened chocolate. Go to marthastewart.com for her awesome recipes for cakes made from scratch.
Moist Chocolate Cake
2 C.sugar 2 C.flour
1 C.vegetable oil 1 tsp. salt
2 eggs 1 tsp. baking powder
1 C.milk 2 tsp. baking soda
1 C.hot coffee 1/2 C.sour cream, optional but makes it even moister. (Can substitute applesauce.)
1 tsp. vanilla extract Whipped cream or powdered sugar (or chocolate frosting)
3/4 C.cocoa
Preheat over to 325 F. Grease and flour a 9x13 inch pan. In a large mixing bowl, combine the ingredients in order, one at a time, mixing well at low speed after each addition. (Do not mix fast or too much.) Pour into pan. Bake in a preheated over for about 40 minutes, or until a toothpick inserted comes out clean. Serve with powdered sugar or whipped cream (or chocolate frosting).
NOTE: For best results, bake one day before serving.
YIELD: 12 to 15 servings.
I just made this cake and it was FABULOUS! (and easy!)
Best Ever Chocolate Fudge Layer Cake
1 package chocolate cake mix
1 package (4-serving size) Jello chocolate instant pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
1 package semi-sweet baking chocolate (8 squares)
1 tub cool whip
2 tablespoons sliced almonds, toasted (optional)
Preheat oven to 350 degrees. Lightly grease 2 9-inch round cake pans. Beat cake mix, pudding mix, sour cream, oil, and water in large bowl with electric mixer until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans.
Bake 30-35 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in pans 10 minutes and then remove to a wire rack to cool completely.
Place remaining squares of chocolate and the cool whip in microwave safe bowl. Microwave for 1 1/2 to 2 minutes. Stir until well blended and shiny. Cool for 5 minutes. Place 1 cake layer on serving plate. Top with 1/4 of the chocolate glaze. Place second layer on top; spread remaining glaze over top and sides of cake. Garnish with almonds if desired.
This is the only chocolate cake recipe that you will ever need. I have been making this for 41 years! So easy, no need for a mixer nor eggs!
Important: Preheat oven to 350 degrees. ( if you don't, you will ruin the cake)
Grease and flour an 8x8 in cake pan
First start with the best ingredients chocolate, ( Coca), must be Hersheys unsweetened coca!!! Gold medal all purpose flour too. If you have something else ok but this flour works best. ( no generic flour!!!)
To prepare, get a mixer bowl, glass preferably,
A large wire wisk, a rubber spatula,
A 2 cup measuring cup or another bowl, small to mix in the wet ingredients.
An 8 x 8 in cake pan greased with shortening, and floured. Shake off excess.
Mix together in glass bowl ( stir well with wisk and use spatula for sides!! )
1 and 1/2 cups all purpose flour
1 Cup plus 2 tablespoons sugar
6 tablespoons Hershey's unsweetened coca
1 teaspoon Baking Soda
1/8 teaspoon salt stir together well.
In the other bowl or 2 cup glass measuring cup,
I Cup cold water
1/4 Cup Veg, oil, ( Wesson)
I Tabelspoon Vinegar, white or cider
2 Teaspoons Vanilla
Mix all these well.
Then add to the pre mixed dried ingredients and wisk and as fast as you can, no longer than a minute because that vinegar and baking soda will react very fast and with that spatula, pour it into the 8 x 8 in pan and put into the preheated oven.
bake undesturbed for 30 minutes., cake will spring back to touch when done.
For frosting, need a mixer if you don't have one, a blender will do.
You don't need frosting but if you do, use butter, powered sugar, vanilla, little bit of milk, just beat it until you have a fine tasting frosting and beat this well, You can use powered sugar sprinkeled, if desired.Also You can add a touch of coca to the frosting while beating the frosting if you want a chocolate frosting. In my opinion, the vanilla frosting is the best and against the dark chocolate cake, looks so lovely. Enjoy!!!!!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do i make a cake with chocolate?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do i make a cake with chocolate?),it will help you,my kids.
Answers:
PERFECT CHOCOLATE CAKE
4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 T. water
1/2 c. milk
1 tsp. vanilla
1 Tbsp. dark rum
2 egg whites, whipped
Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.
Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.
In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.
In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.
Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.
In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.
Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.
Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.
Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.
Other Answers:
loser
Do you mean make a chocolate cake? When making a cake from scratch you would need the powdered unsweetened chocolate. Go to marthastewart.com for her awesome recipes for cakes made from scratch.
Moist Chocolate Cake
2 C.sugar 2 C.flour
1 C.vegetable oil 1 tsp. salt
2 eggs 1 tsp. baking powder
1 C.milk 2 tsp. baking soda
1 C.hot coffee 1/2 C.sour cream, optional but makes it even moister. (Can substitute applesauce.)
1 tsp. vanilla extract Whipped cream or powdered sugar (or chocolate frosting)
3/4 C.cocoa
Preheat over to 325 F. Grease and flour a 9x13 inch pan. In a large mixing bowl, combine the ingredients in order, one at a time, mixing well at low speed after each addition. (Do not mix fast or too much.) Pour into pan. Bake in a preheated over for about 40 minutes, or until a toothpick inserted comes out clean. Serve with powdered sugar or whipped cream (or chocolate frosting).
NOTE: For best results, bake one day before serving.
YIELD: 12 to 15 servings.
I just made this cake and it was FABULOUS! (and easy!)
Best Ever Chocolate Fudge Layer Cake
1 package chocolate cake mix
1 package (4-serving size) Jello chocolate instant pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
1 package semi-sweet baking chocolate (8 squares)
1 tub cool whip
2 tablespoons sliced almonds, toasted (optional)
Preheat oven to 350 degrees. Lightly grease 2 9-inch round cake pans. Beat cake mix, pudding mix, sour cream, oil, and water in large bowl with electric mixer until well blended. Stir in 2 squares of the chocolate, chopped. Spoon into prepared pans.
Bake 30-35 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in pans 10 minutes and then remove to a wire rack to cool completely.
Place remaining squares of chocolate and the cool whip in microwave safe bowl. Microwave for 1 1/2 to 2 minutes. Stir until well blended and shiny. Cool for 5 minutes. Place 1 cake layer on serving plate. Top with 1/4 of the chocolate glaze. Place second layer on top; spread remaining glaze over top and sides of cake. Garnish with almonds if desired.
This is the only chocolate cake recipe that you will ever need. I have been making this for 41 years! So easy, no need for a mixer nor eggs!
Important: Preheat oven to 350 degrees. ( if you don't, you will ruin the cake)
Grease and flour an 8x8 in cake pan
First start with the best ingredients chocolate, ( Coca), must be Hersheys unsweetened coca!!! Gold medal all purpose flour too. If you have something else ok but this flour works best. ( no generic flour!!!)
To prepare, get a mixer bowl, glass preferably,
A large wire wisk, a rubber spatula,
A 2 cup measuring cup or another bowl, small to mix in the wet ingredients.
An 8 x 8 in cake pan greased with shortening, and floured. Shake off excess.
Mix together in glass bowl ( stir well with wisk and use spatula for sides!! )
1 and 1/2 cups all purpose flour
1 Cup plus 2 tablespoons sugar
6 tablespoons Hershey's unsweetened coca
1 teaspoon Baking Soda
1/8 teaspoon salt stir together well.
In the other bowl or 2 cup glass measuring cup,
I Cup cold water
1/4 Cup Veg, oil, ( Wesson)
I Tabelspoon Vinegar, white or cider
2 Teaspoons Vanilla
Mix all these well.
Then add to the pre mixed dried ingredients and wisk and as fast as you can, no longer than a minute because that vinegar and baking soda will react very fast and with that spatula, pour it into the 8 x 8 in pan and put into the preheated oven.
bake undesturbed for 30 minutes., cake will spring back to touch when done.
For frosting, need a mixer if you don't have one, a blender will do.
You don't need frosting but if you do, use butter, powered sugar, vanilla, little bit of milk, just beat it until you have a fine tasting frosting and beat this well, You can use powered sugar sprinkeled, if desired.Also You can add a touch of coca to the frosting while beating the frosting if you want a chocolate frosting. In my opinion, the vanilla frosting is the best and against the dark chocolate cake, looks so lovely. Enjoy!!!!!
correctness,It's Non-profit and only for informational purposes.
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