Homemade Chocolate Cake
The discovery of chocolate flavor from the cocoa powder prompted the making of chocolate flavored food products like chocolate drinks, chocolate candies, chocolate cakes etc. In 1931, Duff Organization of Pittsburgh, USA Devil’s food Chocolate cake mixes. Three years later Duncan Hines and General Mills made chocolate cake mixes a commercial success. Since then Chocolate cake is common worldwide. Cake mixes are out there to make cakes at home. You can find numerous local, regional, and global cake mixes of a lot of types. The kinds of chocolate cake are: Traditional chocolate cake, Layered chocolate cake, Black forest cake, Chocolate Souffl cake, Devil’s food cake, Ding Dong cake, Flourless chocolate cake, Fudge cake, Garash Cake, German chocolate cake, Molten chocolate cake, Red velvet cake, Snowball cake.
Here are few examples of Homemade Chocolate Cake:
Fudge cake recipe
Ingredients: 3 oz Melted square baking chocolates, cup Butter or Margarine, 21/4 cups lightly packed brown sugar, three eggs, 11/2 tsp vanilla, 2 tsp baking soda, tsp salt, 21/4 cup sifted cake flour, cup every day sour cream, 1 cup boiling water
Tools and preparation
Two 9″ round pans greased and floured
Oven preheated to 3500
Baking time 35 minutes
Large Mixer Bowl
Add butter (when comes to smooth and soft), egg, and brown sugar in mixer bowl and beat with mixer until light and fluffy (about 5 minutes). Beat vanilla and chocolate at low mixer speed, then beat baking soda and salt at low speed, add sour cream and flour alternately at low speed. When the mix is smooth add boiling water. Stir and blend.
Pour the mixer into pans and bake.
Chocolate Strawberry mousse cake recipe
Ingredients – 1 cup chocolate cookie or chocolate graham cracker crumbs, three Tsp butter, 2-pint baskets strawberries steamed and halved, 2 cups semi sweet chocolate chips, cup water, 2-Tsp light corn syrup, 21/2 cups whipping cream, 1 Tsp sugar
Tools – 9 ” Pan, huge mixer bowl
Pan is to be sprayed with non-stick vegetable spray
Add crumbs and butter in bowl and mix to blend, add this mixture first and strawberries (1 pint) at the bottom of the pan with cut sides at the side and with pointed ends up, Over medium heat mix the water and corn syrup in sauce pan to boil and simmer, pour over chocolate chips placed in a blender, blend to smooth and bring to room temperature, Beat 11/2 cups of cream in a huge mixture to form stiff peaks, fold cooled chocolate with rubber spatula into whipped cream to blend, pour this mixture into pan ( prepared just before with strawberries), cover and refrigerate for 4 to 24 hours.
2-hours prior to serving, beat remaining cream in a medium mixer to form soft peaks. Add sugar and beat to form stiff peaks. Remove the side of the pan and place the cake on serving plate. Add this cream mix at the top of the cake. Add remaining strawberries at the top.
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