How is the chocolate cake recipe that we all love

There are truly universal recipes. Ask in China, Mexico, or Italy, and chocolate cake will always be known , not only as a dessert but also as a necessary addition to family celebrations. The recipe we're about to share will excite your taste buds just by reading it. So chocolatey and fluffy, you won't believe it.

About the chocolate cake

Chocolate cake is one of the most popular and beloved desserts around the world. Its irresistible cocoa flavor and soft, fluffy texture make it a delight for chocolate lovers. It can be enjoyed in a variety of forms, from simple cakes to elegant and creatively decorated tortes.

Chocolate cakes are a classic at many celebrations and special occasions, from birthdays to weddings. Their versatility makes them a popular choice, as they can be adapted to suit anyone's tastes.

Recipe tricks for a fluffy chocolate cake

The key to achieving a fluffy chocolate cake is skillfully combining the dry and wet ingredients. Add the dry ingredients to the wet mixture in several additions, beating gently after each addition to prevent the batter from becoming dense.

It's important to keep liquid ingredients, such as eggs, milk, and butter, at room temperature to achieve a more even mixture. Avoid overmixing once the wet and dry ingredients are combined, as this can toughen the batter and affect its fluffiness.

• The proper use of baking soda and baking powder is essential for the preparation to rise and have a fluffy crumb. 

Adding hot water at the end of the recipe helps activate these chemicals. With practice and patience, you can perfect your homemade fluffy chocolate cake recipe.

The mold and cooking (very important in this recipe)

• The type of pan is also important; quality pans should be used, greased, and floured properly to prevent the cake from sticking. 
• It's essential to follow the temperature and cooking time recommended in the recipe and not open the oven prematurely, as changes in temperature can affect the texture.
• Finally, allowing it to cool properly is essential to prevent sogginess. It's a good idea to remove it from the mold after a few minutes of cooling and place it on a wire rack to cool completely.

Ingredients of a very versatile dessert

It can be combined with a wide range of ingredients , such as fruits, nuts, or creams like mocha cream , buttercream , Chantilly cream , and others. The recipe varies by region and culinary tradition.

Chocolate can be added in the form of chips, chunks, or as a topping. As for presentation, chocolate cakes can be glazed with a rich chocolate ganache , dusted with powdered sugar, or decorated with fresh fruit and nuts.

About chocolate cake and chocolate consumption

• Ancient origins : Although chocolate cake as we know it today was developed in the 19th and 20th centuries, hot chocolate was consumed in Mesoamerican civilizations long before Europeans arrived in the Americas. The Aztecs and Mayans prepared cacao drinks that were bitter and spicy, very different from the taste we have today.
• The first chocolate cake : The first written recipe dates back to 1847, in the book "The American Cook" by Amelia Simmons. At that time, chocolate was a novelty and was used as an ingredient in cakes.
• Guinness Chocolate Cake : In Ireland, it's popularly made with Guinness beer. The beer lends a richness and complexity of flavor to the cake.
• The world's largest chocolate cake : In 1988, the largest ever recorded chocolate cake was created in the state of Maine, USA. It weighed more than 6 tons and measured more than 2 meters high.
• In space : In 1982, NASA considered sending chocolate cakes to astronauts on the Skylab Space Station as a special Christmas gift.
• International Day : January 27th is International Chocolate Cake Day, a perfect date to enjoy this delicious dessert.

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Chocolate Cake Recipe 

Yield : 12 portions

Preparation time : 2 hours

Ingredients

For the cake:

• 2 cups of wheat flour
• 1 3/4 cups granulated sugar
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons of baking soda
• 1 teaspoon of salt
• 2 eggs
• 1 cup of milk
• 1/2 cup of vegetable oil
• 2 teaspoons vanilla extract
• 1 cup of hot water

For the filling and topping:

• 200 g of semi-sweet chocolate
• 1 cup of cream
• 1/4 cup butter
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

How to make chocolate cake with filling and topping

1. Preheat the oven to 180°C and grease two 20cm diameter cake tins. In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
2. In another bowl, beat the eggs, sugar, milk, oil, and vanilla extract until a smooth batter forms. Mix the wet and dry ingredients well. Add the hot water and mix again.
3. Pour the batter into the pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, let cool for a few minutes, and then transfer to a wire rack.
4. In a saucepan, heat the cream until smooth. Remove from heat and add the chopped chocolate. Stir until the mixture is smooth.
5. In a bowl, beat the butter with the powdered sugar and vanilla extract until smooth. Add the melted chocolate mixture and beat until the coating is well combined.
6. Once the cakes are cool, spread the chocolate filling between the cake layers and then over the entire cake. Decorate as desired.