There are truly universal recipes. We ask in China, in Mexico or in Italy and the chocolate cake will always be known, not only as a dessert but also as a necessary complement to family parties. The recipe that we are going to share will activate your taste buds just by reading it. So chocolatey and fluffy that you won’t believe it.
About chocolate cake
Chocolate cake is one of the most popular and loved desserts around the world. Its irresistible cocoa flavor and soft, spongy texture make it a delight for chocolate lovers. It can be enjoyed in a variety of forms, from simple cakes to elegant and creatively decorated cakes.
Chocolate cakes are a classic at many celebrations and special occasions, from birthdays to weddings. Their versatility makes them a popular choice, as they can adapt to anyone’s tastes.
Recipe tricks to achieve a fluffy chocolate cake
The key to achieving a fluffy chocolate cake is to skillfully combine the dry and wet ingredients. Add the dry ingredients to the wet mixture in several additions, beating gently after each addition to prevent the dough from becoming dense.
It’s important to keep liquid ingredients at room temperature, such as eggs, milk, and butter, for a more uniform mixture. They should not be overmixed once the wet and dry ingredients are combined, as this can harden the dough and affect the fluffiness.
- The proper use of baking soda and baking powder is essential for the preparation to rise and have a fluffy crumb.
Adding hot water at the end of the recipe helps activate these chemical ingredients. With practice and patience, you can perfect your homemade fluffy chocolate cake recipe.
The mold and cooking (very important in this recipe)
- The type of mold is also relevant; Quality molds must be used, greased and floured correctly to prevent the cake from sticking.
- It is essential to follow the cooking temperature and time recommended in the recipe and do not open the oven ahead of time, since changes in temperature can affect the texture.
- Finally, allowing it to cool properly is essential to prevent it from getting damp. Unmolding it after a few minutes of cooling in the mold and placing it on a rack to cool completely is a recommended practice.
Ingredients for a very versatile dessert
Can be combined with a wide range of ingredients, such as fruits, nuts or creams such as mocha cream, buttercream, chantilly cream among others. The recipe varies depending on the region and culinary tradition.
Chocolate can be added in the form of chips, pieces or as a topping. As for presentation, chocolate cakes can be glazed with a rich chocolate ganache, sprinkled with powdered sugar or decorated with fresh fruits and nuts.
About chocolate cake and chocolate consumption
- ancient origins: Although chocolate cake as we know it today was developed in the 19th and 20th centuries, chocolate in the form of a hot drink was consumed in Mesoamerican civilizations long before the arrival of Europeans to the Americas. The Aztecs and Mayans prepared cocoa drinks that were bitter and spicy, very different from the taste today.
- The first chocolate cake: The first written recipe dates back to 1847, in the book “The American Cook” by Amelia Simmons. At that time, chocolate was a novelty and was used as an ingredient for cakes.
- Pastel de chocolate Guinness: In Ireland, it is popular made with Guinness beer. The beer adds a richness and complexity of flavor to the cake.
- The largest chocolate cake in the world: In 1988, in the state of Maine, USA, the largest ever recorded was created. It weighed more than 6 tons and was more than 2 meters high.
- In the space: In 1982, NASA considered sending chocolate cakes to astronauts on the Skylab Space Station as a special Christmas gift.
- The international day: January 27 marks International Chocolate Cake Day, a perfect date to enjoy this delicious dessert.
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Chocolate cake recipe
Yield: 12 servings
Preparation time: 2 hours
For the cake:
- 2 cups of wheat flour
- 1 and 3/4 cups granulated sugar
- 3/4 cup cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup of milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup of hot water
For the filling and topping:
- 200 gr de chocolate semidulce
- 1 cup of heavy cream
- 1/4 cup butter
- 1/2 cup powdered sugar (impalpable)
- 1 teaspoon vanilla extract
How to make chocolate cake with filling and icing
- Preheat the oven to 180°C and grease two 20cm diameter cake tins. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.
- In another bowl, beat the eggs, sugar, milk, oil and vanilla extract until forming a smooth batter. Mix the wet ingredients well with the dry ingredients. Add the hot water and mix again.
- Pour the batter into the molds and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, allow to cool for a few minutes, then transfer to a wire rack.
- In a saucepan, heat the cream without letting it boil. Remove from heat and add the chopped chocolate. Stir until the mixture is smooth.
- In a bowl, beat the butter with the icing sugar and vanilla extract until you obtain a smooth cream. Add the melted chocolate mixture and beat until the coating is well combined.
- Once the cakes are cool, spread the chocolate filling between the cake layers and then over the entire cake. Decorate as desired.