Make Chocolate Cake This Christmas
Christmas, like all other festive celebrations, is marked by plenty of food. Different dishes and delicacies are one of the things that make Christmas gatherings memorable. Apart from the visits and reunion with family, friends and loved ones, the food at these gatherings is one of the reasons why many people take trips home during the yuletide season.
In most places, there are traditional dishes that are favourites and are important part of the table but there are also some delicacies that are fast becoming international favourites. One of them is cake and in this instance chocolate cake.
There are very simple recipes that you can make in a very short time to treat yourself and your family to a nice chocolate cake this season.
How to make an easy chocolate cake
- 1 ¾ cup – flour
- ¾ cup – cocoa powder
- 2 cups – granulated sugar
- 1 teaspoon – salt
- 2 eggs
- 1 ½ teaspoon – baking soda
- 1 ½ teaspoon – baking powder
- 1 cup – milk
- ¼ cup – oil
- ¼ cup – butter
- 2 teaspoon – vanilla essence
- 1 cup boiling water
- Two 8-inch baking pans (sandwich tins)
- Butter paper
How to make it:
- Preheat the oven to 180C/350F. If you use a gas oven, preheat at 4.
- Grease and line your 8-inch pans
- Place all of the cake ingredients (except boiling water) into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
- Add the boiling water to the mix until it is smooth. Do it gradually. When you’re done, the cake mix will be basically liquid.
- Pour in the cake batter into the tins and bake in the oven for 25-35 minutes or until the top is firm to the touch. Another way to check is to insert a skewer into the centre of the cake; if it comes out clean, it is done.
- Remove the cakes from the oven and allow them to cool completely while in their tins.
You have your chocolate cake and to top it off, there are a variety of icing and frostings that you can use. Here is a simple chocolate icing recipe you can use:
- Heat chocolate and cream in a saucepan over a low heat until the chocolate melts.
- Take the pan off the heat and whisk until it is smooth, silky and thick. Set aside until it is thick enough to spread over the cake (1-2 hours)
- Take the cakes out of the tins; run a knife around the sides of the tin to loosen the cakes and carefully remove.
- Place on a serving plate and spread some chocolate icing on the first cake and then carefully place the other on top.
- Spread your chocolate icing on top and on the sides of your layered chocolate cake until it is full covered. Use a palette knife
- Once you pour in the boiling water, your cake mixture will become thin so it’s better to use sandwich
- You can make more than two layers; as many as you can make
- you can search online (YouTube) for other variations of chocolate cake recipes
Watch this video: