(Wersja polska napisana poniżej:)
Spongy chocolate cake recipe is the perfect introductory cake. This recipe is really easy to bake right from the start. Once it's baked, you can top it with icing, frosting, or whipped cream any way you like to dress it up. This recipe is especially for beginners, while there’s whole, huge, and calorie-laden world of complicated cakes to explore, from dark chocolate cake to rose velvet cake to tiramisu cheesecake this basic recipe will help you bake a cake the way you want it for any "homemade cake" celebration.
“Happiness is where the homemade stuff is” !!!
#Przepis #Użytotylkolokalnychskładników #Usedonlylocalingredients #przepiskulinarny #culinaryrecipe #foodblogger #foodblogging #foodphotography #foodvlogger #foodnstyling #foodart #foodporn #foodie #foodlover #foodogram #foodoftheday #foodforlife #food #khana #पाकनुस्खा #विधि #भोजनकेशौकीन #miłośnikjedzenia #pepper_n_chilly #kinnukekitchense #pnc #chocolatecake #cake #simplechocolatecake #ciastoczekoladowe #tortczekoladowy #tort #चॉकलेटकेक #केक
In my home everyone likes this basic chocolate cake, especially my lil sister lovesssss cakes, and so for this biggest reason, I started or learned to make "cakes" from my teenage years. I also believe that you never need a reason to eat delicious fluffy cake, so have it whenever the urge to bake takes you.
Let’s get started,
Yield – 10-12cm diameter
Timing – 30 minutes
Prep time – 15 minutes
Total- 45 minutes
Ingredients:
Flour- 2 cups
Sugar- ½ cup
Salt- ¼ tsp
Baking powder- 1/3 tsp
Baking soda- ¼ tsp
Cacao powder (unsweetened)- 2.5 tbsp
Oil- ½ cup
Eggs- 2 nos.
Vanilla essence- 9ml
Hot water- ½ cup
Method-
Preheat oven to 180℃ for at least 5-10 minutes. Prepare a cake mould/tin by greasing it with oil and dusting with flour. Also line it with parchment paper and set aside.
First prepare wet ingredients. In a large mixing bowl, use an electric blender to whisk the egg until fluffy. Then, add oil, vanilla essence and gradually add sugar, mix everything again.
Then prepare dry ingredients. In another bowl, add flour, cocoa powder, baking powder, baking soda and salt. Then sieve through these dry ingredients to remove any lumps, and allow air to incorporate in it perfectly, set aside.
Then gradually add the dry ingredients to the wet ingredients. Make sure you mix each addition to the combination and be careful not to over mix the batter. Use the cut-&-fold method to combine them nicely. While mixing the batter add hot water to it. Mix well.
Now immediately pour the batter into the prepared cake mould/tin. Tap the mould on the counter 2-3 times to remove air bubbles from the batter.
Bake at 180℃ (356°F) for 30-35 minutes or until a toothpick or knife inserted into the centre of the baked cakes comes out clean. Then carefully remove the baked cake from the mould, peel off the parchment paper and place it on a wire rack to allow it to cool completely at room temperature. It takes about 20-30 minutes to cool down.
Then decorate it to your liking or serve it as is.
Note- Baking every time makes you perfect at baking. I don't promise a fluffy cake will come out the first time you bake it, but it will definitely be good for a while. It's just practice.Storage- It can be stored in a refrigerator in an airtight container for a week. Perfect for traveling. Kid’s favorite stuff.
Comments