Chocolate Cake Recipe

Chocolate cake is a cake flavored with melted chocolate, cocoa powder, or both.
Chocolate cake is made with chocolate.

Chocolate Cake History

It can also include other ingredients. These include fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. In 1828, Coenraad van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was “rock cacao” or ground into powder.

The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate called conching was developed in 1879 by Rodolphe Lindt and made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. Until 1890 to 1900, chocolate recipes were mostly for chocolate drinks, and its presence in cakes was only in fillings and glazes.[5] In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US.

Chocolate Cake Recipe

Ingredients

50g dark chocolate, melted and allowed to cool slightly
250g butter, at room temperature
250g light muscovado sugar
½ tablespoon salt
100g cocoa powder
250g plain flour
2 tablespoon baking powder
3 large eggs
250ml milk
50g chocolate chips

Instructions

Step 1

Line the bottom of the cake pan with parchment paper (using some butter to stick the paper to the bottom). Brush the sides of the pan with butter as well.

Step 2

Preheat the oven to 325°F (160-165°C).

Step 3

Cream together the butter and sugar with ½ tsp salt until light and fluffy.

Step 4

Sift together the cocoa, flour and baking powder. Add the eggs to the butter mixture one at a time and beat until well combined, then fold in half the dry ingredients followed by the melted chocolate. Fold in the rest, followed by enough milk to give a soft dropping consistency, and then the chocolate chips. Divide between the two tins and bake for about 25–30 minutes until firm in the centre.

reference: yummynotes