PROFESSIONAL RECIPE ON HOW TO MAKE CHOCOLATE CAKE AND ITS RECIPE

Many people don't like chocolate cake based on the taste they had of chocolate cake from someone unprofessional.Have you tasted a chocolate cake that taste more or like chocolate itself, a taste pleasurable to mouth and a friend to your tummy.Even I used to hate chocolate cake until I learnt to bake professionally and I hope this help you to enjoy eating chocolate cake more.

INGREDIENTS
FLOUR 500GRAMS
SUGAR 500GRAMS
EGGS 4PCS
VEGETABLE OIL 1 CUP
MILK 2CUPS OF FULL CREAM MILK
VINEGAR 2TBSPN
BAKING POWDER 3TSPN
BAKING SODA 3TSPN
NESCAFE 2TSPN
COCOA POWDER 100GRAMS
WARM WATER 2CUPS
CHOCOLATE FLAVOUR 2TSPN
SALT 1TSPN

Also need
*A mixer
*A sieve
*A bowl
*A spatula
*Measuring cup
*Measuring spoons
*A baking pan

INSTRUCTIONS

• Preheat the oven to 150 degree celsius
• Whisk your egg in the mixer for a short period of time
• Add your sugar bit by bit to the egg till you exhaust them and continue whisking.

Put your milk in a cup and add the 2tbsp of vinegar to it, leave to rest for 10 minutes

• Add your vegetable oil to the mixture of the egg and sugar and then whisk
• Add your Milk with the vinegar already in it to the mixture.

Prepare your dry ingredients which consist of the flour,cocoa powder, baking powder,baking soda,salt.

• Add your dry ingredients to the mixture bit by bit as you whisk

Prepare your hot water and dissolve your nescafe in it.

• Add your warm water with the nescafe in it to your prepared chocolate batter.
• Add your flavor.

DO NOT OVER MIX OR OVER BAKE.

Your chocolate cake is ready to be baked.

TIPS: Sift the dry ingredients into a large bowl first to get rid of any hard lumps caused during storage, while getting more air into the mixture.

Then add in your wet ingredients. Just keep in mind that the cake batter is VERY thin. Don’t be tempted to add more flour as this is what makes the cake super soft and moist

This perfect combination of oil, milk and boiling water makes this recipe stand out without having to use melted chocolate. The fats in the oil, protein in milk and temperature of the water makes the chocolate flavour develop nicely while baking and providing the essentials for that moist crumb you’re looking for.

You can always keep in your fridge after the Cake cools down and enjoy with your milk.

I Hope you enjoy the use of the content of this post.