chocolate cakes

Chocolate Cakes and Muffin Tips
By Eric YL Nyioh

Chocolate cakes
Chocolate is a very popular confectionery thought the world. It has been my favorite food since young. I like to use chocolate as ingredients since I started baking. As chocolate cakes recipes are among the most demanding and tempting pastries available, it is necessary for me to highlight several points when making chocolate cakes.

Use only covertures chocolate if possible, because it emits a rich flavor and aroma. The price is much higher than normal cooking chocolate due to the cocoa's fat content.

Chocolate is normally stored in a cool, dry area, but not in the refrigerator. When chocolate is stored in the refrigerator, it absorbs moisture and makes it difficult to melt during baking.

There are several ways to melt chocolate. One way is to use a microwave oven. Simply place it in a microwave bowl and let it melt for a few seconds, stirring to melt it evenly. The other way is to place chocolate into a bowl and boil over simmering water. Continue stirring it to dissolve the chocolate.

Keep a close eye on the chocolate cake during baking. As the cake may be dark in color, prick it with a skewer to check whether it is properly baked. If same cake crumbs stick to the skewer, it means the cake is baked. Ultimately, we want the cake to be moist and not dry.

Remove the cake from the oven. Leave it in the tin to cool for 5 minute at room temperature before placing it on a wire rack. Decorate the cake after it has completely cooled.

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Chocolate cake

Chocolate Cake Recipes

Sour cream cakes are a dime a dozen, but using, German-style quark (a low- or nonfat fresh cheese that tastes like a combination of sour cream, yogurt, and cream cheese) takes this ordinary chocolate cake into the realm of the memorable. It's fudgy, yet slightly easier on your conscience. If you can't find quark, which is available in some supermarkets, you can make this cake with sour cream. Since this is a three-layer cake, plan to serve a lot of people or to have a lot of leftovers. This cake is best eaten the day it's made, though it will hold, covered, for twenty-four to forty-eight hours at room temperature. Do not refrigerate.

Yield: 12 to 15 servings

FOR THE FROSTING
1 1/4 cups heavy cream1 2/3 cups sugar6 1/2 ounces good-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, finely chopped3/4 cup (1 1/2 sticks) unsalted butter, slightly softened, cut into tablespoons1 1/2 teaspoons pure vanilla extract

FOR THE CAKE
1/2 cup boiling water1/2 cup unsweetened cocoa powder (not Dutch process), plus extra for dusting the pans4 ounces high-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, coarsely chopped1 3/4 cups cake flour6 tablespoons all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1 1/4 cups (2 1/2 sticks) unsalted butter, softened2 1/2 cups sugar1 whole egg5 large eggs, separated1 tablespoon pure vanilla extract1 cup quark, such as Ellen's Nonfat, stirred until smooth

To make the frosting:
In a medium-size saucepan, heat the cream and sugar. Stir until the sugar has dissolved. Add the chocolate and stir until it is thoroughly melted. Remove from the heat, cover, and let cool for about 10 minutes.

Using an electric mixer, mix the butter on medium-high speed until it is smooth and creamy. Turn the mixer to medium-low and add half of the chocolate mixture along with the vanilla. Mix well. Add the remaining chocolate mixture and mix until smooth and creamy. Set aside until it hardens slightly, to become a spreadable consistency, 1 to 2 hours. (Or, you can refrigerate the frosting for about 30 minutes, or until it becomes thickened and spreadable. Bring it to room temperature before frosting.)

To make the cake:

Preheat the oven to 350 F. Generously grease three 9-inch round cake pans. Cut a piece of waxed paper to fit the bottom of each pan and place inside the pans. Grease the waxed paper, and dust the pans with cocoa powder until well coated. Set aside.
In a small heatproof bowl, pour the boiling water over the 1/2 cup cocoa. Stir until the mixture is very smooth, and set aside to cool.

Melt the chocolate in a double-boiler or in a stainless-steel bowl set over a pan of hot, but not boiling, water. Stir occasionally until smooth. Remove from the heat.
Into a medium-size bowl, sift together both flours, the baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat the butter until smooth and creamy, about 5 minutes. Add 2 1/4 cups of the sugar and beat until well blended, about 5 minutes. Beat in the whole egg and egg yolks, one at a time. Beat in the cooled cocoa mixture until very smooth, scraping down the sides as you go. Turn the mixer to medium-low and add the melted chocolate, beating until well incorporated. Add the vanilla. Turn the mixer to low and add half the dry ingredients. Then add the quark, mix well, and add the rest of the dry ingredients. Beat until smooth and creamy, 2 to 3 minutes.

In a copper or stainless-steel bowl, and using clean beaters, beat the egg whites at high speed. When frothy, add the remaining 1/4 cup sugar and continue beating until the egg whites form stiff peaks, 5 to 6 minutes.
Using a large rubber spatula, fold about 1 cup of the chocolate mixture into the egg whites. Then gently fold that mixture back into the chocolate mixture, just until the egg whites are well incorporated. Do not overmix.

Distribute the batter evenly among the pans, and bake in the center of the oven for 20 to 25 minutes. Do not overbake. Cakes are done when the tops are just beginning to crack and a toothpick inserted into the center comes out with a few crumbs clinging to it. Let cool on a rack for about 15 minutes. Remove the cakes from the pans and let cool completely on a wire rack.

To assemble:

Place the first layer on a serving plate and frost the top only. Place the second layer on top of the first and frost the top. Repeat with the top layer. Spread the remaining frosting along the sides until the cake is completely covered with frosting. Cut and enjoy!

Source: The New American Cheese by Laura Werlin