Cakes

                                                                                             CAKES                           

       Today my post about cakes.Everybody likes cakes and everybody likes eating.Cake is a form of sweet food that usually baked .In their oldest forms, cakes were modifications of breads, but cakes now cover a wide range of preparations that can be simple or elaborate and that share features with other dessert such as pastrees, meringues,custards and pies.   

The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or baking power. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like pastry cream), iced with butter cream or other icing, and decorated with marzipan, piped borders, or candied fruit.

Chocolate Cake Recipe

How to make a homemade chocolate cake recipe:

• Start by combing the sugar, eggs, oil and vanilla extract and beat them together until fluffy. Then add sour cream and beat until well combined.
• In a separate bowl, combined the dry ingredients, which I recommend sifting together so they better incorporate into the batter. If you don’t have a sifter, you can also use a fine sieve.
• For the cocoa powder, I used Hershey’s Special Dark cocoa powder for the cake. You can definitely use regular cocoa powder as well, but I am a dark chocolate person.
• Sometimes I also like to add espresso powder to chocolate cakes, I think it helps intensify the chocolate flavor. The espresso powder is optional, or can be substituted for a fine ground coffee.
• Then, add half the dry ingredients to the batter followed by half of the liquid ingredients and beat until combined.
• The liquid ingredient in this cake is brewed coffee. You can use hot or cold coffee. The coffee is what helps give this cake the extra dark color. Repeat with the remaining ingredients.
• To bake the cake, I used my 8-inch round baking pans. The bottom and sides of the pans should be well greased and lightly floured. I like to add a little cocoa powder to the flour as well. I fill each pan with about 1 2/3 cups of batter.

• Cut the butter into pieces, one tablespoon in size. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter is very soft and increased in volume.
• Next, beat the cocoa powder into the butter until well mixed, again, scraping down the bowl occasionally.
• Next, add the powdered sugar. Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients to prevent the frosting from getting too thick. Add a pinch of salt as needed to cut the sweetness. After each addition of the cocoa power, make sure to beat it for a couple of minutes before adding more powdered sugar.
• Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy.
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