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Best of Show Award, Las Vegas - October 11, 2008
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I love working with chocolate but making chocolate cake is one of my most favorite and popular projects. I have collected here articles, reviews, and product listings that cover more than just making a chocolate cake. I have gobs of information specifically about chocolate. I hope you find them as useful as I have. Please browse through the items in
My Store (click here for a jump to it) in the lower section of THIS web page. Thanks for stopping by my website. In the coming months, I plan to launch new websites that focus on a major ingredient and it's most commonly associated bakery treat just like I have done here with chocolate cake. Hope to see you again very soon. Chef Cindy
Making Chocolate Cake
Making chocolate cake is a pleasure not just for kids but also for adults. It is one of the universal favorites and making it can certainly give you an edge and flair when hosting certain occasions. Except for the rare few who are allergic to chocolates, chocolate cakes can cause one to have a better mood, as attested to by scientific research on endorphin hormones which come in larger proportions from chocolate. The endorphin rush can also be attained by having fun in creating your own chocolate cake.
Here are the basic steps for making chocolate cake.
Les Ingredients (The Ingredients)
The basic ingredient for chocolates include coffee powder, chopped butter, dark chocolate, water, brown sugar, cocoa powder, flour, lightly whisked egg, cocoa powder, and cachous for decoration. Proportions vary according to the level and degree of sweetness you prefer for you chocolate cake. The amount also varies based on the required number of servings you need.
The Steps
As with any cake, preheating to about 160 degrees Celsius. The base must also be created and greased to about 20 centimeters for standard size. After settling this, you can now add the coffee, butter, chocolate, sugar and water in a pan. Place it only on low heat. Stir this for the next few minutes until it melts and balances. Once this is established, set it aside for a few minutes and let it cool down.
Grab a bowl and transfer the entire mixture. Do some sifting and get the cocoa powder and combined flours. Add the almonds in this particular stage. After mixing all these, add the eggs and fold the flour. Keep stirring and pour it into the pan.
After all this is finished, bake the cake for at least one hour. If at all possible, monitor the progress of your cake by using a skewer. Once this is finished, take the cake out of the oven and prepare it for icing. The icing must be made of fresh cream and chocolate placed in a bowl, stirred to smooth perfection. Place the icing in the middle of the cake and in the outer surfaces, ensuring uniformity and balance in the elements. Add the decorations afterwards.
Some Additional Pieces of Advice
Cooling is essential in every stage of making chocolate. You need to make sure that the chocolate is cooled before you decide to add any more ingredients. You must also exercise caution in establishing proportions of the ingredients so that there will not be overpowering elements in your chocolate cake. Have somebody test your cake from time to time and practice doing it to refine your style and speed in making chocolate cake.
At the outset, you must have high quality chocolate to begin with. Your techniques come in secondary to the quality of your ingredients, so make sure that you are making your chocolate with the best ingredients there is in the market. It can also be made more fun if you share the chocolate cake making activity with friends and family to make the affair and learning even sweeter.
Other techniques may come in but essentially, it is advisable to look for the perfect manner with which you can do your best cooking or baking skills and at the same time, maintain the richness of excellently made chocolate cakes.
Note: This article was reprinted with either purchased private label rights or permission from the author.
Cindy J. Werth is the Pastry Chef at the Stratosphere Casino and Hotel in Las Vegas, Nevada. She is an alumnus of the Culinary Institute of America in New Hyde Park, New York. Her 10+ years in the trade has sharpened her skills in transforming a guest or client's image and concept into pastry art. Particularly skilled at wedding cake design and production, her background in Hotel and Restaurant Management also includes menu development, recipe creation, and management. Previous to the Stratosphere, Chef Cindy worked at the Excalibur Hotel and Casino in Las Vegas and at the Irvine Marriott Hotel in California.
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