Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, chocolate cake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chocolate Cake is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Chocolate Cake is something that I have loved my whole life. They’re nice and they look fantastic.
In a large bowl, cream butter and sugar until light and fluffy. Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chocolate cake using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate Cake:
- Take 2 cup All-Purpose Flour
- Make ready 1 1/3 cup Sugar
- Take 2 tsp Baking powder
- Get 1/2 tsp Baking soda
- Get 3/4 tsp Salt
- Get 2/3 cup Unsweetened cocoa powder
- Get 1 tsp Instant espresso powder or really strong coffee
- Prepare 1/2 cup Boiling water
- Take 1 tbsp Vanilla extract
- Prepare 1 cup Low-fat greek yogurt
- Take 1/2 cup Milk
- Prepare 1/3 cup Canola oil
- Take 1 large Egg
- Prepare 1 Egg white
- Prepare 1/2 cup Semi-sweet chocolate morsels plus extra for top of the cake
- Prepare 1 tub Cool whip
Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. This is a deep, dark chocolate cake, but it was almost TOO moist,TOO dense. Don't know what really accounts for the difference since the recipes are so similar, and maybe it's just a matter of personal preference, but while this was a very good cake, I'll stick with the other. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Instructions to make Chocolate Cake:
- Preheat the oven to 325°F. Generously spray two 10" round cake pans with cooking spray.
- Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl, set aside. Combine the cocoa powder and espresso in a small bowl.
- Pour the boiling water over the cocoa powder and espresso and stir until smooth. Stir in the vanilla.
- Whisk together the yogurt, milk, oil, egg, and egg white in a large bowl. Stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until combined. Stir in chocolate morsels. DO NOT OVERMIX!
- Divide batter into two pans. Bake in the center of the oven until toothpick comes out clean, about 50 minutes. Cool completely before frosting.
- Spread cool whip in between the two layers of cake and spread the cool whip on the sides and top of the cake. Sprinkle the top with reserved chocolate morsels. Enjoy!
Also, if you've ever wondered why some chocolate cake recipes (like this one) call for boiling water, it's because it helps bloom the cocoa powder, giving the cake a deeper chocolate flavor. For a softer cake, you can substitute cake flour for the all-purpose flour. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder. Easter aside, I call this my everyday Chocolate Cake because it's just that - my new favourite to make for any occasion.
So that’s going to wrap it up for this exceptional food chocolate cake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
