Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, my chocolate cake. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
My Chocolate cake is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. My Chocolate cake is something that I’ve loved my whole life. They are nice and they look wonderful.
Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder,. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring.
To get started with this recipe, we have to prepare a few ingredients. You can have my chocolate cake using 18 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make My Chocolate cake:
- Prepare 200 g sugar
- Take 250 g all-purpose flour
- Take 50 g cocoa
- Take 5 eggs
- Prepare 150 g milk
- Get 120 g oil
- Get 1 teaspoon vanilla
- Prepare 1 teaspoon white vinegar
- Take 1 and 1⁄2 tablespoon coffee
- Take 1 teaspoon baking powder
- Prepare Haf teaspoon salt or a pinch
- Prepare For the cream
- Get 200 g butter
- Make ready 100 g icing sugar
- Prepare 2 tablespoon cocoa poweder
- Take 50 g melted chocolate
- Get 1 teaspoon vanilla
- Prepare 40 g milk
In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Stir in the boiling water by hand. This cake also uses oil instead of butter. Since the combo of unsweetened cocoa powder and Dutch-process cocoa give this cake so much chocolatey flavor, we don't necessarily need the flavor of the butter to compete or overpower the chocolate.
Instructions to make My Chocolate cake:
- First mix dry ingredients
- Sparete egg yolks and egg whites. Whisk the latter until stiff peaks form, add sugar and white vinegar
- Mix the other ingredients after that mix it with the egg white let it rest for 5 minutes and bake 180 dg
This cake also uses oil instead of butter. Since the combo of unsweetened cocoa powder and Dutch-process cocoa give this cake so much chocolatey flavor, we don't necessarily need the flavor of the butter to compete or overpower the chocolate. Frost cake with Chocolate Buttercream Frosting. I highly recommend using cake strips for a more even bake. Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
So that’s going to wrap it up with this special food my chocolate cake recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
