Chocolate cake

The recipe for dark chocolate cake looks decadent

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It’s baking season! If you’re looking to whip up a satisfying dessert in a classic way that won’t break your brain, look no further than dark chocolate cake.

Sheet cakes are the pastry outsiders. Long associated with school canteens and church basements, they are nowhere near as glamorous as the imposing concoctions of a professional bakery. Based on a square slice, there is little exterior difference between a homemade sheet cake and a cake bought hastily at the grocery store.

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But this is where we need to take a closer look, because a homemade sheet cake is a different and more delicious creature than a standard grocery store dessert. This Allrecipes Dark Chocolate Cake Recipe is a great place to start, especially if you’re keen on producing a “Great British Baking Show” type stunner.

It might not have all the jumps and swirls of a fancy layered cake, but with the right touch it will taste absolutely divine. Less stress for the baker, and more cake for dessert. It’s a win-win.

A few hours before starting to cook, take your butter out of the refrigerator to bring it to room temperature. The timing may vary depending on the microclimate in your kitchen – my cooking is cold, so sometimes I take out the butter the night before.

Block of sliced ​​butter on a cutting board
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Just before you start, also bring two large eggs to room temperature. Bon Appetit recommends taking a comfortable water bath and letting them sit for 5-10 minutes.

Then, as always, the preparation of the pan. This recipe recommends using a 10×15-inch rimmed baking sheet lined with parchment paper – a method I haven’t tried! I tend to use either a Pyrex baking dish or an old rectangular pan that I bought from a garage sale.

No secrets here, remember that it must have a large enough edge so that the cake dough does not overflow.

I like to use butter and a dusting of flour to grease my bakeware; some people use a spray of cooking spray. Take your favorite and put the oven at 350 degrees. Then brew coffee – a mug for you and a mug for the recipe.

how to cook dry pasta in the oven
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It’s time to do some business. Combine the flour, cocoa powder, baking soda and salt and set aside.

A note on cocoa powder: This recipe suggests Hershey’s Special Dark cocoa powder, which is easy to find in almost any grocery store. If you’ve got some cash on hand, it’s worth trying one of the high-end brands, like Valrhona or Guittard.

Luxury cocoas often have a higher fat content, which leads to a richer chocolate flavor in the end product. But don’t worry, Hershey’s Special Dark will give delicious results as well. Don’t forget to buy the dark Hershey’s (not regular). We’re baking a dark chocolate cake here, aren’t we?

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Dry ingredients together, it’s time to cream the butter and sugars, then add the eggs. The flour-cocoa mixture is incorporated in a few additions, alternating with coffee and buttermilk. It might sound weird to brew a cup of coffee just to toss it in a cake batter, but it really deepens the flavor of the chocolate.

Once the dough for your dark chocolate cake is gathered, take out the greased baking sheet from earlier. Pour the dough into it, then smooth it delicately with a spatula. Give the foil a few solid hits on the counter to get an even distribution of the dough. If a few bubbles appear, you’re on your way to a luscious, airy texture.

And now for the moment of truth: put the baking sheet in the oven and bake for about 25 minutes. I like to quickly flip the cake about 180 degrees halfway through to ensure even baking.

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When a toothpick inserted in the center comes out with wet crumbs, the cake is done. Don’t wait until the toothpick comes out perfectly clean, because by then you may have overcooked the cake. It will continue to cook for a few minutes after release.

Cool this cake and in the meantime you can whip up some homemade frosting – dark chocolate, of course. You will use the same cocoa powder as before, plus all the usual sugar and butter and the like. One Wrinkle: Instead of coffee, the icing uses a teaspoon of espresso powder.

Now, this one can be a little tricky to locate, but most grocery stores will at least have Medaglia d’Oro on the shelves. In a pinch, I used Starbucks Via instant coffee powder for my dark chocolate cake and it worked out fine.

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When the cake is completely cold, spread the frosting on top and step back to enjoy all the majesty of the dark chocolate. It’s a sight to see: a humble sheet cake with a glossy dark brown frosting and rich, complex chocolate with every bite.

Do not hold back ! Cut yourself a square and enjoy – once the family is reunited it won’t last long!

Click here to see the full recipe and instructions for this delicious dark chocolate cake.

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