Any tips on baking delicious chocolate cake?
May 3, 2009
Any tips! From the cake, to the fillings of every layer and the coating and icing! I’m deciding to bring a chocolate cake to our Christmas Party and I’ll be practicing your tips this weekend. Hope you could help me!
I need simple and easy to do tips. And the ingredients should be available everywhere. I mean, you might be suggesting some products of your own country, when I am living in the Philippines.
Entry Filed under: Cooking & Recipes. .
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1.
Yemi | May 5, 2009 at 5:07 pm
ok… this is really simple but really gooooooddddd….. take cream cheese… make sure it’s soft. mix it with icing. (that will be your leayers and icing) bake a simple chocolate cake and cut horizontally…. put the mixture of cream cheese in the middle then you put the other half of the cake on top….then use the rest as icing… ^.^ it’s the best
2.
Cister | May 8, 2009 at 10:30 am
I’ve heard, this is the best choc cake in the world!
Ingredients for 12 people
Sachertorte
Batter:
130 grams (4.59 ounces) butter
130 grams (4.59 ounces) dark chocolate
100 grams (3.53 ounces) powdered sugar
6 eggs
80 grams (2.82 ounces) white sugar
130 grams (4.59 ounces) flour
apricot marmalade
Icing:
150 grams (5.29 ounces) chocolate
75 grams (2.65 ounces) coconut shortening
Recipe
Batter:
Preheat the oven to 180-200°C.
Melt chocolate and butter in a double boiler over hot water (Bain Marie, “im Wasserbad”). If you do not have a double boiler you can also use a normal pan filled with water and with a smaller pan in it. Remove from heat and let the mass cool.
Add the powdered sugar and the egg yolks little by little while carefully stirring.
Beat the egg whites and add the white sugar. Mix into the batter and add the flour gradually while constantly stirring.
Pour batter into a greased spring form pan. Bake at 165°C for 50 to 60 minutes.
Allow the cake to cool completely before removing from pan and before icing.
Once cool remove the cake from pan then slice horizontally. Insert a filling of pureed jam between the layers.
Icing:
Melt chocolate and coconut shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.
3.
Cory W | May 9, 2009 at 12:20 am
I always thought that going for a chocolate cake, I’d rather have this recepie then a dry cake:
4.
Lu Lu | May 12, 2009 at 11:09 am
*Better then *** cake*
1 box triple chocolate cake mix ( or any chocolate cake)
1 jar of caramel icecream topping
1/2 can of sweetened condensed milk
2-3 butterfinger candy bars
*Frosting*
1 8oz tub of whipped cream
1 8oz package cream cheese
1/4 cup sugar
1/2 tsp vanilla
Bake the cake according to box recipe, while still warm
poke holes all over cake with end of wooden spoon.
pour caramel and condensed milk mixture over cake
and let cool.
mix frosting ingredients and smooth over cooled cake.
crumble the candy bars while still in wrapper and sprinkle
over cake. People will beg you for the recipe.
5.
Ta'Keira | May 15, 2009 at 11:53 am
Pic:http://www.utopiabakery.com/images/Cakes/Cake-Chocolate.jpg