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الثلاثاء، 26 مارس 2013

How to Make a Chocolate Cake

Make a Chocolate Cake
Are you looking to make a delicious chocolate cake? There are so many variations that it might be difficult to choose a single recipe. Here's a simple one to get you started along with several variations to suit the occasion


EditIngredients

  • 1 1/2 cup (192 grams.) flour
  • 1 cup (201 grams.) sugar
  • 1/2 teaspoon (7 grams.) salt
  • 1 teaspoon (2 grams.) baking soda
  • 3 tablespoons (43 grams.) cocoa
  • 1 tablespoons (15 ml.) vinegar
  • 6 tablespoons (90 ml.) oil
  • 1 teaspoon (5 ml.) vanilla essence or 2 tsp. (2ml) vanilla extract
  • 1 cup (200 ml.) water
  • 2 egg
----------------------------------------------------

Steps

1
 Sift the dry ingredients together. These are the flour, sugar, salt, baking soda, and cocoa. Simply place everything in a sieve and shake it back and forth over a bowl to eliminate clumps.





2
Stir in the liquid ingredients and stir well. These are the vinegar, oil, vanilla, water and egg. Some people like to add these ingredients individually, but others stir them together in a second bowl and before adding them to the dry ingredients







3
Pour the mixture into an 8-inch greased and floured round pan. The grease and flour will keep the mix from sticking to the pan





4
Bake at 350 degrees F. (175 C.) for 30 minutes





5Let the cake cool for 5 min





6Frost as desired




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How to Make a Sponge Cake




Sponge Cakes

Used in layer cakes, charlottes, jelly rolls, and tiramisu, these European-style cakes include very little fat.

A Cake by Any Other Name

Sponge cakes are European-style cakes, like the French génoise (zhehn-WAHZ). Unlike butter cakes and chiffon cakes, sponge cakes include little fat other than what's in the egg yolks.

Timing

Because of their low fat content, homemade sponge cakes won't resemble a moist, cream-filled snack cake. But soaked with simple syrup and flavorings, they are delectable. Sponge cakes also require some special treatment.

They're best made with an electric mixer--preferably a stand mixer, so your hands are free.
  • Have all of your ingredients measured and sifted and ready to go in separate bowls (you'll need plenty of counter space and equipment to make a sponge).
  • For accuracy, use a scale if you have one.
  • Your cake pans should be greased and lined with parchment, and your oven preheated: sponge cake batter waits for no one.

Warming the Eggs

Warmed eggs hold more air and create more volume when they're whipped than cold eggs.
Use a stainless steel bowl set over a pan of simmering water. Sugar has an insulating effect, and helps protect the eggs from coagulating over the heat. Add a few tablespoons of the sugar from the recipe into your egg whites, and whisk it in.
Keep whisking the eggs while you heat them, testing now and then with your fingertip until they feel warm to the touch.
When the egg whites (or yolks--whatever you're heating) are warm, transfer them to your mixing bowl and whip until medium-stiff peaks form.
Hot milk sponge cakes use scalded milk to warm the eggs.


Notes on Technique

  • Whipping egg whites separately from egg yolks adds even more volume to a sponge cake batter.
  • Egg yolks should be beaten with sugar until they're thick and lemon-colored; when you lift up the beaters, a "ribbon" should form on the surface as the mixture drops back into the bowl.
  • Adding melted butter or sifted cocoa powder decreases the batter's volume, so fold these in very carefully.

Folding in Ingredients

Stop beating the egg whites just when stiff peaks form: you don't want them to appear dry. Perfectly beaten egg whites will fold into batter without breaking apart into white flecks and islands, and the air bubbles will still expand in the oven.
Use the "one-third, two-thirds" method for folding in egg whites:
  • Add one-third of the beaten egg whites into the bowl of thick batter.
  • Use a balloon whisk--one of the big bulbous ones--for best results, stirring gently until the ingredients are incorporated and the batter is lightened. (A rubber spatula, plastic bowl scraper, or even your hands also work well.)
  • Add the remaining egg whites to the batter, gently folding with smooth strokes through the center of the bowl, around the sides, and lifting through the center again, repeating until batter is smooth.
  • Immediately divide batter into prepared pans, smoothing the surface if necessary, and transfer them to the hot oven.
  • Bake as directed.

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How to Assemble a Wedding Cake


How to Assemble a Wedding Cake

If you want to impress your guests and save money at the same time, make your own wedding cake.
Start with the largest cake layer and tackle the base first. Finishing the bottom tier makes assembling the rest of the cake seem easy!
1. This wedding cake was created using a simple white cake filled with lime curd, a pineapple-rum filling, and coconut frosting.
2. With a long serrated knife, trim the "skin" off of the top and bottom of the cake layers. Trim the top of the cake to create a flat surface. (Wrap remaining cake rounds in plastic while you assemble one layer at a time.)
  • Start by looking down at the cake and your knife hand to make sure you're holding the knife blade level.
  • Crouch down to eye level with the cake, and turn the cake with one hand to score the outer edge and mark where you're going to make your cut.
  • (This is when cake turntables come in handy--but a cardboard cake round can be used as well.)
3. Slice ("torte") the cake into 3/8"-thick to 1/2"-thick layers. The thicker the layers, the more rustic the look. Cutting a cake round into multiple thin layers requires more skill, more filling, and more time, but the look is very elegant and refined--think of a Dobos Torte (although those layers are actually baked individually).
  • Each cake round should yield 2-3 layers, depending upon how thickly you cut them, how full your pans were and how high the cake rose in the oven.
  • Special insulated baking strips are available that moderate a cake pan's temperature and help cakes bake evenly, without pronounced rounding in the center. Using these strips can help reduce the amount of cake you'll need to trim to get a flat surface.
4. Before adding filling or frosting, brush each cake layer with simple syrup. Pay particular attention to the edges, as this is where the cake will begin to dry out.
5. Spread a generous layer of filling on each cake layer. If you're using a soft filling, like mousse or whipped cream, pipe a ring of buttercream around the edge of the cake to contain the filling.
6. Carefully stack your next cake layer on the frosted or filled bottom layer. Crouch down at eye level to be sure you've stacked the layers evenly. Brush the layer with syrup, and spread with filling.
7. When you've added the top layer, brush it with syrup, and add a generous dollop of frosting. Don't worry about crumbs; you're going to spread this layer of frosting fairly thin and refrigerate the cake to create a "crumb coat" that will seal in the cake and fillings before you frost and decorate the cake. (This stage is also referred to as "masking the cake.")
8. Refrigerate the cake for at least an hour, until the frosting is firm to the touch. Note: butter- and cream cheese-based frostings will firm up more than frostings made with shortening. If you're using whipped cream as a frosting, you can apply a thin layer of jam to help contain the crumbs. There's no need for the extra crumb coat.
Frost the cake round to create a smooth, even coating.
9. Refrigerate the finished cake, and repeat with the remaining tiers. The filled, frosted cake layers can be refrigerated for up to two days before the wedding without losing quality--but it's best to use a separate refrigerator so that the cake won't absorb strong smells from other foods in the fridge.
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