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Friday, August 7, 2015

Quick and Easy Chocolate Cake

       
 One of most popular desserts is chocolate cake , but there are many variations of this rich and moist sweet treat .When you want something sweet but unfussy , go for an easy cake recipe .

     If you're ready to cash in on the possible health benefits of chocolate or at least the taste benefits , here are a couple lighter desserts recipes to fulfill your chocolate cravings !A few recipes that you must try include the chocolate and raspberry cake and the simple and fast quick chocolate cake .

To making great cake
Use a good recipe: For guaranteed results it's important to follow baking recipes to the letter so your cake will only ever be as good as the recipe you use .Start with a recipe from a source you trust .

Use the tin size stated in the recipe and line it well : If you want to use a different one then you'll need to adjust the cooking time .Baking parchment works really well for lining as it's non stick .Softened butter dusted with flour , or oil dusted with flour , are alternatives .Don't use too much fat though or you'll fry the sides of the cake .If you're cooking a cake for a long time , it's worth wrapping the outside of the tin too using brown paper and string to stop the edges from burning .

Preheat the oven: If you put a cake into an oven that's not hot enough ,it will affect the way it rises .Fan ovens can dry a cake slightly so for a longer shelf life use the conventional setting .

Be accurate with weight and ingredients : Make sure you use the exact measurements and ingredients as stated in the recipe .You can't just add more baking powder if you want your cake to rise more or substitute self-raising flour for plain .Use measuring spoons rather than tablewear to ensure accuracy .Also , avoid mixing imperial and metric measurements , pick one or the other .

Make sure ingredients are the right temperature : Most recipes require  the fat and eggs to be at room temperature .If you take the butter straight from the fridge it doesn't cream well and cold eggs are liable to curdle the cake mixture .

Once the cake mixture is made put it straight into the oven : The raising agent will start working as soon as it comes into contact with any of the wet ingredients so to ensure a good rise your cake mixture should go into the oven straightway .
 
 Ingredients
150 g self raising flour, sifted
50 g cocoa , sifted
220 g caster sugar
80 g butter , softened
125 ml milk
2 eggs , lightly beaten

Method
1 . Preheated oven to 180 degrees C .Grease or line a 24 cm tin and set aside .

2 .Place all ingredients into a bowl and using a mixer and mix on high for 4 minutes .

3 . Pour into cake tin and bake for 35-40 minutes or until the cake springs  back when lightly touched in the centre .

Frosting
2 tbsp cocoa
2 tbsp milk
1/2 cup butter
21/2 cup powdered sugar
1/2 cup chipped nuts (optional)

Bring the cocoa , butter and milk to boil . Pour into bowl and add sugar till the frosting reaches desired consistency .Stir in nuts if using , spread over cooled cake .


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