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Want a rich & moist easy chocolate cake recipe? See this baking tutorial on how to bake chocolate cake. This cake is quite soft whilst still warm & has a lovely soft texture to eat. Once it’s chilled it becomes a rich dense dark chocolate cake – almost like a chocolate mud cake texture. Delicious, not super sweet and has a lovely rich chocolate taste. I’ll also be showing you how to fill it with ganache, cover & decorate with fondant in up coming tutorials so remember to SUBSCRIBE to see it all for free!
Link to my Pink Cake Princess channel: https://www.youtube.com/user/mackandnorm
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Easy Rich Chocolate Cake Baking Recipe How to Tutorial:
Pre-heat your oven for 20 minutes at 160 degrees Celsius or 325 degrees Fahrenheit. Bake in the middle tray for 75 minutes with a bowl of water underneath – done once a skewer inserted comes out clean or with a few crumbs on it. Makes a 20cm (8″) round cake or 2 smaller 12cm (5″) cakes. Top of cakes will crack so you can cut that off with a serrated knife.
250g butter, chopped
1 & 1/2 cup (375ml) water
1 cup (220g) caster sugar (or superfine granulated sugar)
1/3 cup (35g) cocoa powder
2/3 cup (100g) dark chocolate, chopped
1 & 2/3 cups (250g) plain flour, sifted (or all purpose flour)
1 teaspoon bi-carbonate of soda (bi-carb soda)
1.Combine the butter, water, sugar, cocoa powder and chocolate together in a medium sized saucepan.
2.Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
3.Simmer gently for 5 minutes.
4.Remove from the heat. Cover with a lid and leave to cool to room temperature.
5.Whisk in gently the flour and bi-carb soda into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
6.Pour batter into the prepared baking pan. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
7.Bake in a preheated oven set at 160oC (325oF) for 75 mins. The top of the cake will crack.
8.Remove from the oven. Leave to cool in the tin for 10 mins. Gently turn out onto a cake plate or a cake board lined with non stick baking paper and leave to cool. This cake is quite soft whilst still warm which is why I suggest you do not turn out onto a cake wire to cool.
Original recipe credit goes to Michelle from Inspired by Michelle.
Thanks for watching this baking recipe on how to make easy chocolate cake.
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