Why Do People Love Chocolate Cake?

Do you know the difference between a chocolate cake made from chocolate and the one made from cocoa? If you do it's either you are a good baker or a chocolate cake lover. But what really makes it an all-time favorite by people from all walks of life? Unless you are allergic to chocolate you will definitely desire to have one on your plate right there where you are at this very moment. So read on and give yourself the information that explains your undying love for chocolate cakes.
• Chocolate cake is addictive. It does not men that you need to see a therapist just to cure your desire to eat.This type of addiction is something that you can let go of once you decide to. If you are curious how a chocolate cake can bring you happiness and a light feeling, well here's the explanation. Chocolate has a chemical called "caffeine" that is responsible for this. Once you ingested the chocolate its chemical component will drive your brain to give you a happy sensation. Because of such sensation, your brain will normally prod you to take eat another slice again. You see, at least now you have a reason to consume the whole plate without leftovers.
• Sweetness will make you feel energetic. Sugar is known to energize you. If you are so stressed in your workplace and you think you need sugar to keep you going then have a slice of the delicious chocolate cake. Order one online and in minutes or hours depending on your location, your favorite chocolate cake will be delivered right on your table. Those who are busy in their studies can also benefit from this since sugar will keep your mind alert. If you feel sleepy in the middle of your review, have a slice of this cake and you will surely memorize those lessons that your teacher will ask during the examination.
• Chocolate cake is used to express affection. Have you seen movies that talked about love and courtship? Perhaps you also viewed some parts of the story that shows the man giving cakes to women or the scene where the two of them were eating the cake. You should not wonder about this since chocolate is used to symbolize courtship. Some men even propose marriage to women they adore using the cake as a hiding place for the surprise engagement ring.
• It makes the birthday party complete. Some people don't have much in life but they still manage to give their children a reason to be happy on their birthdays. A simple menu with cake are enough to complete a perfect birthday party. You don't have to spend much in order to see the beautiful smile on your child's face. Just buy a chocolate cake from your favorite online bake shop and you'll surely see that happy face.
So, go on and indulge in eating your favorite chocolate cake and forget all your everyday stress.

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Chocolate Cake - The Ultimate Recipe, One Bite of This Utterly Luscious Cake is All it Takes

I've decided to be really generous and give you my secret recipe for the ultimate chocolate cake and quite possibly the greatest chocolate cake of all time.

A bit of a sweeping statement I know, especially with so many CC recipes making the same claim. But one bite of this deliciously rich, moist and utterly luscious cake will confirm you're onto a winner and have you helplessly devouring the whole thing, powerless to resist its deep, dark, chocolately charms.

My chocoholic friends say it's totally orgasmic...

And I have to agree. In fact, I'm thrilled to tell you, this glorious cake scores on all levels. Apart from having the most wonderfully intense chocolatey taste, it has a proper cake texture. By that I mean it's moist yet 'cakey' with a bit of crumb.

It isn't a damp squidgy cake that can't decide whether it's a cake or a brownie. Neither does it collapse in the middle - a la Nigella's Chocolate Cloud Cake although according to her it's meant to, which seems a bit weird if you ask me! I was always taught if a cake sinks there's something wrong with the mix. Meeow!

To bring you the best ever chocolate cake, I've spent months testing recipes, including ones by Delia Smith, Rosemary Shrager, Nigella, Sophie Grigson and one from the River Café. And not one of them comes close to the cake I'm giving you here. Double Meeow! But it's true.

Either the texture was wrong or they weren't anywhere near chocolately enough. The wonderfully named Chocolate Nemisis from River Cafe came close in flavour, but the texture let it down. I've since been told it's notoriously difficult to get right. If I'd known that in the first place I wouldn't have attempted it!

But I digress.

The point is the chocolate cake you're looking at here is pretty simple to make. It's rich yet light because it doesn't contain any flour. Yet unlike other flourless cakes, there's no faffing around whipping up egg whites or careful folding in. You make it along the lines of a standard sponge. There's nothing 'A' Level about it. It also slides effortlessly out the tin without collapsing in the process.

But what really grabs me most is the taste and texture. It is sensational with a capital S. I almost feel I should keep this recipe secret, it's so good. But being the kind hearted soul that I am, feel I must share it with you, so you can experience it for yourself and hopefully drop me a line afterwards to tell me just how wonderful I am for giving it to you!

I feel a cake as good as this deserves a decent topping. In this case nothing less than a ganache will do. If you want to cover the sides of the cake as well, just make double the amount. The quantity I'm giving you here though, is enough for a decent sandwich filling and topping.

One final point, you can either make a large cake, or split the mixture equally between two sandwich tins as I have done here. I can vouch that both work equally well. If you're making one large cake, cook it for 40-45 minutes otherwise cook for 30-35 minutes if using two sandwich tins.

 

 

Tips On Making The Ultimate Chocolate Cake

Baking the Ultimate Chocolate Cake can strike fear in the hearts of some cooks. Thoughts of a tasteless cake, icky frosting and other horrors fill their minds. But really, it's not all that hard if you use the right tools and just take things one step at a time. Also, try to stick with easier chocolate cake recipes to begin with until you're more confident in your cake making skills. Here are some steps to get you started on the path to cake baking nirvana!
Preparing the Pan:
-Always be sure to use the size pan that is called for in the recipe.
-Grease and lightly flour your pan prior to assembling the recipe.
-If the cake pan you are using has an elaborate design be sure to grease all the nooks and crannies of the design thoroughly. In this case it is better to use too much than too little.
-Another option is to use a vegetable non-stick spray. These work very well.
-Do not grease or flour your cake pan if you are making an angel food cake or a sponge cake as this may prevent the cakes from rising. You can, if necessary line the bottom of the pan with parchment or wax paper.
Mixing the Batter:
-Have all your ingredients at room temperature.
-Measure all your ingredients out prior to assembling the batter.
-Turn on the oven and preheat while you prepare your mixture.
-If you are using an electrical beater to mix your ingredients, only beat the mixture until the ingredients are blended. Do no over beat.
-If you are mixing your batter by hand, keep in mind it will take a bit more time to get the ingredients thoroughly blended.
-When making a cake with butter be sure the butter is soft prior to blending with the sugar.
-If your recipe calls for several eggs add them one at a time and blend them into the batter before adding the next egg. This is especially true if you are mixing by hand.
-Each chocolate cake recipe asks for a different type of chocolate. There are so many dark chocolate bars available on the market today. Do not limit yourself to just baker's chocolate. Use your favorite dark chocolate. Just be sure it is as least 70% cocoa.
Filling the Cake Pan:
-Do not fill the cake pan more than ¾ full to allow for rising.
-If you are using a square pan be sure to spread the batter into the corners.
-If you wish to use a square, rectangular or irregularly shaped pan instead of the round pan the recipe calls for be sure you make enough batter. To calculate how much batter to make, simply fill your substitute pan 2/3rd full with water. Transfer the water to the pan the recipe uses to judge volume. Adjust the batter accordingly based on how full the recipe pan gets when the water is added. If the recipe pan is overflowing, cut back on the batter. If the recipe pan is not full enough make extra batter.
-If you use a pan other than the one the recipe calls for keep in mind cooking time will vary.
Baking Cakes:
-Always bake the cake in a preheated oven.
-Glass or dark colored pans will retain more heat. Cook for the same amount of time but reduce the heat temperature by 25 degrees F.
-Bake your cake on the center rack of the oven so heat can circulate.
-If you are baking multiple pans do not let them touch each other.
-If you are using more than one rack, stagger the cake pans so they are directly over or under each other.
-If you notice the cake is baking unevenly then turn it several times during the cooking process.
-Start testing you cake about 8 minutes before the cake should be done.
-To test if your cake is done, insert a small toothpick into the center of the cake as far as you can. It should come out clean.
-Another way to test if a cake is done is to lightly press the cake surface. The depression should spring back if the cake is cooked thoroughly.
-Also a cake that is done will pull away from the sides of the cake pan.
Cooling Cakes:
-Let cakes made with butter cool in their pans for about 5 minutes. Then turn out onto a cooling rack. If it should stick, try to loosen gently with a spatula.
-Angel food cakes, chiffon cakes and sponge cakes must be kept in their pans and inverted to cool. If the top of the pan does not have little feet for the pan to stand on when you invert it then tip the pan over a large bottle with the neck of the bottle going through the hole of the pan. When cool, loosen with a knife and turn out.
Frosting a Cake:
-If you are short of time and you are making a layer cake, use jelly between the layers. Or place slice fruit between the layers and dust with confectioner's sugar.
-Better to make too much frosting than not enough. Extra frosting will keep very well in the refrigerator.
-If your frosting was not made from scratch or was "not cooked" spread it on a cake while the cake is warm.
-If you just made your frosting, it is best to spread on the cake after it is completely cooled.
-If your frosting calls for beaten egg whites and the whites are not stiff enough just put it in the top of a double boiler and beat over the simmering water.
-If you cream frosting is too watery place it in the refrigerator for several minutes, beat over ice or add a little more butter to thicken.
-If, on the other hand, your frosting is too thick, add a few drops of hot milk or water.
-If your cake is lopsided feel free to re-shape it using a sharp knife.
-If you are making a 3-layer cake and the middle layer has a rounded top, slice off the raised portion
-To frost set the bottom layer on a plate covered with strips of wax paper to catch and frosting that may drip. Spread you icing on the top of this bottom layer and add the top cake layer over the spread icing.
-Cover the sides of the cake first with frosting using a spatula or frosting knife.
-Pile the rest of the frosting on the top middle of the cake and swirl out to the edges.
-Remove the strips of paper once the frosting sets.
-Decorate as desired.
I hope these tips helped you in your quest for the Ultimate Chocolate Cake. Just remember to take it one step at a time and your cake will be the envy of the neighborhood!

Maggie gives you easy to make dessert recipes for all occasions! From every day dessert to special holidays, Maggie has it all! Best of all, these are "yummy-tummy" tested and guaranteed to be a hit without giving you a nervous breakdown in the kitchen!
Check out her site at http://easytomakedessertrecipes.com/ for more easy to make dessert recipes. New recipes are added every day!

A Fancy Twist on Chocolate Cake Mixes

Today, we all lead very busy lives and don't have hours to spend in our kitchens baking cakes.
When I am pressed for time and need a nice dessert cake, I will reach for a box of chocolate cake mix. I don't bake just plain cakes, I like to add things to them to make them 'extra special'.

Cake Baking Tips:
1. Invest in a cake tester. You can pick up one for less than $6.00 at most kitchen stores.
2. Don't over bake your cakes. I tend to remove my cakes from the oven 3-4 minutes before the recommended time because they will continue baking in the cake pan.
3. Don't grease and flour your baking pans unless the recipe calls for it.
4. Always let your cakes cool before frosting them.
Here are some recipes that you can easily make from a box of cake mix.
Chocolate Surprise
1 chocolate cake mix
3 oz. box of cherry flavored gelatin
1 c. boiling water
1 c. 7-Up soda
1 box instant pudding mix, any flavor
8 oz. tub of cool whip
Prepare chocolate cake according to package directions. When cool, poke holes on top of cake with a fork. Dissolve the cherry gelatin in boiling water and add the 7-up. Pour over cake. Whip together the instant pudding mix and milk. Fold in cool whip and use this to frost the cake.
Triple Chocolate
1 box chocolate cake mix
1 3/4 c. milk
1 box instant chocolate pudding mix
2 eggs
12 oz. chocolate chips
Combine all ingredients, mix by hand until well blended for about 3 minutes. Pour into greased and floured bundt pan. Bake at 350 degrees for 55 minutes or until cake is done. Do not over bake! Cool and then remove from pan.
German Chocolate Thunder
1 box German Chocolate cake mix
14 oz. can of sweetened condensed milk
1 jar hot fudge ice cream topping
16 oz. tub of cool whip
2 heath candy bars
Bake cake according to package instructions. Let cool for 35 minutes. Poke holes in cake with a fork. Pour sweetened condensed milk over cake and spread evenly. Wait for 5 minutes. Spread fudge topping over cake. Wait another 5 minutes. Spread cool whip over cake and sprinkle crushed candy bars over the top.
Turtle Chocolate
1 German Chocolate cake mix
3/4 c. margarine
1/2 c. evaporated milk
14 oz. bag of caramels
1 c. chopped pecans
6 oz. chocolate chips
Mix cake according to directions. Pour half of the batter into 9 x 13" pan. Bake at 350 for 20 minutes. Melt milk, margarine and caramels together. Pour over hot cake. Add pecans and chocolate chips on top of caramel mixture. Pour rest of batter over cake. Bake for 20 minutes, or until a toothpick inserted in the top layer comes out clean.

 

 

How to Make the Best Chocolate Cake

We all know that chocolate cake is one of the easiest cakes to prepare but not everyone can make it deliciously, just like the ones that we have in pastry shops and restaurants. For you to bake chocolate cake that you and your family will surely love here is a chocolate cake recipe for you.
With a history that dates back to 1764, chocolate indeed goes a long way, proving that it is a favorite food among most people. It was first made when chocolate was first discovered, using ground cocoa beans using two circular millstones. It was further improved in 1879 when conching was introduced by Swiss Rodolphe. Conching is the process of making chocolate smoother and silkier which then made it better for baking since it mixes with batters completely. In 1930, there were chocolate cake mixes sold by the Duff Company in Pittsburgh. Chocolate cake became very popular during the 1980s and the 1990s wherein there can be other ingredients added aside from the chocolate such as tea, champagne, red pepper and a lot more. To this date, there are a lot of chocolate cake variants such as layer cakes, black forest cake, soufflé cake, fudge cake, snowball cake and a lot more.
One of the best chocolate cake variations is the black forest cake, which you can serve for both children and adults. For this delicious recipe, what you will need are 1/2 cup of softened butter, 1 1/4 cups of sugar, two eggs, 1 1/4 cups of all purpose flour, 1/2 cup of natural unsweetened cocoa powder, 1 teaspoon each of baking soda and vanilla extract, 1/2 teaspoon of baking powder and 3/4 cup of buttermilk. For the filling, you will need 2 cans of cherry pie filling, 3 cups of heavy whipped cream, 1/4 cup of confectioner's sugar. Should you choose to have garnish, you can have milk chocolate curls or sweet cherries or other garnishes that you prefer.
You will first need to prepare the cake which you start by doing the basics - preheating your oven to 350 0F and lining a cake pan with greaseproof paper. In a mixing bowl, beat the butter and the sugar using an electric mixer until it is fluffy and white. While beating the butter, add one egg at a time while mixing it well. Add the other ingredients - the cocoa powder, flour, baking powder, baking soda, buttermilk and vanilla extract and continue mixing until the mixture is already smooth. Afterwards, place the mixture into the cake pan and then bake for about 45 minutes. When it is already cooked, allow it to cool then cut into three layers horizontally.
For the filling, you will first need to drain the cherry pie so that the juices will be removed. In a mixing bowl, beat the whipped cream and the confectioner's sugar until it is already thick. Shave the chocolate using a vegetable peeler and then refrigerate the mixture while waiting for the cake to be baked. When the cake is ready and the filling is prepared, you are now ready to assemble your black forest chocolate cake. You will first need to put one layer of the cake on a serving plate and then spread some of the whipped cream on top and then adding the cherry pie. Add the next layer of the cake and then do the same process. For the last layer, spread the whipped cream and the spread the remaining on the sides. Add the garnish of your choice and your black forest chocolate cake is now ready to be served.
Do this chocolate cake recipe and you will surely be delighted by the result if you follow the instructions carefully. You and your companions will certainly be looking forward to having more chocolate cakes from you.

Death by Chocolate Cake - Your Ultimate Chocolate Cake

If you are a cake lover and find it difficult to resist especially the chocolate cakes, then you must be a fan of one of the most popular cakes in the world i.e. Death by Chocolate Cake. This cake has all the ingredients, which can make it extremely sumptuous and desirable. It has several layers of different ingredients that include whipped cream, caramel, chocolate, etc. and the combination makes it very delicious and something to die for. The final layer of dark chocolate spread over the sponge cake is amazingly delicious and mouth-watering. It makes the cake more exciting. The term death by chocolate is basically an advertising term used for different desserts, made of dark chocolate.
The basic recipe of death by chocolate cake is quite simple. Anyone can make this cake by correctly following the recipe. You just need to keep in mind the layers, which would be there in the cake, their order and specific ingredients. The lowest layer is chocolate brownie, followed by a layer of chocolate ganache, layer of cocoa meringue, mocha mouse and the final layer is of brownie again. There's a chocolate paste coating, which covers all the layers. One needs to take an extra care while coating. Use of spatula is suggested as it helps to cover all the corners of the cake. After the coating, you can use some sauces or fruits like strawberry or cherry to decorate the cake. A lace border around the cake by melting the chocolate and putting it in a cone-shaped wax paper can also be made. You can then draw any shape on the cake with the cream. If you want to write a message, that is also possible.
In the end, chilling the death by chocolate cake is very important. You need to put it immediately into your refrigerator. Otherwise, it could start melting down and the whole cake can turn into a disaster. Make sure that you don't keep it in for a very long time. Thirty to forty minutes will do, and a delicious cake would be ready to eat. You need to make sure that your family members do not often overeat the cake, because the frequent intake of chocolate can cause many problems in which gaining weight and oral problems are pretty common, especially in children and people who are in their forties to sixties. If you mostly bake cakes at your home, you can use low calorie chocolates as well, depending upon the ages of the guests and your family members.

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