Chocolate cake is a type of cake that is flavored with chocolate. It is a popular dessert all over the world and can be made in many different ways, including layer cakes, bundt cakes, and cupcakes.
The history of chocolate cake can be traced back to the 18th century, when chocolate was first introduced to Europe. However, it wasn’t until the 19th century that chocolate cake as we know it today began to emerge. At that time, cocoa powder became widely available and began to be used as an ingredient in cakes and other baked goods.
Easy chocolate cake step by step
The first chocolate cake recipe was published in a cookbook called «The Art of Cookery» by Hannah Glasse in 1747. However, this recipe did not actually contain chocolate, but rather a type of cocoa powder that was mixed with boiling water and added to the cake batter.
It wasn’t until the 19th century that chocolate cake recipes began to use actual chocolate in the batter. In 1847, a British company called J.S. Fry & Sons created the first solid chocolate bar, which made it easier to add chocolate to cakes and other desserts.
Baking do not need to be difficult or hard to get a perfect result. Remember that if you practice your skills will improve. This chocolate cake tastes amazing, are made in two layers, and are done within an hour. Let the cake cool completely before you decorate it with frosting and some fresh berries.
Ingredients -chocolate cake batter:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water
Ingredients frosting:
- 1 cup unsalted butter, softened
- 3 cups confectioners’ sugar
- 1 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.
- Pour the wet mixture into the dry mixture and stir until well combined. Stir in the hot water.
- Divide the batter evenly between the prepared cake pans. Tap the pans lightly on the counter to remove any air bubbles.
- Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the butter in a large mixing bowl until creamy. Gradually add the confectioners’ sugar, cocoa powder, milk, and vanilla extract, beating well after each addition
Decorate the cake with frosting and berries and enjoy every bite.
Good Luck!
