There is nothing more decadent than a rich chocolate cake. The best part of this treat is that it can be made with simple ingredients you probably already have in your kitchen. If you are craving something sweet, but don’t want to make an entire batch of cookies or brownies, try making a single layer cake instead! These secrets will help ensure the perfect chocolate experience every time.
In case you’re wondering how your favourite cake shop makes their irresistible chocolate cakes, then below might be some of the secrets they are using:
1. Unsweetened cocoa.
The best way to make sure that your chocolate cake has a deep, rich flavour is by using unsweetened cocoa. The darker the cocoa powder – meaning it’s closer to its natural form- means a more satisfying taste for you.
Remember though; there are two types of cocoa in the market: the cocoa powder used in drinks which contains sugar or milk, and the pure, unsweetened kind that is intended mainly for baking. You may want to stay away from the “cake mix” variety, since it already has added ingredients that affect the flavour and consistency of the cake.
2. Splurging on high quality chocolate.
Your choice of chocolate will have a significant impact on the taste and quality. You can buy bar, chips or wafers for baking purposes depending upon your desires to experiment with different flavours but before choosing make sure that you know which type is best suited for what flavour profile because not all these varieties are created equally in terms preparation techniques.
It is important not only take into consideration how much cocoa butter per volume unit weight along with vanilla flavouring as these have an impact on the chocolate cake.
3. Bakers use shiny pans instead of dark pans.
The type of pan you use when baking your chocolate cakes can make a big difference.
The best chocolate cakes are baked in shiny pans because they reflect more of the oven’s heat. Unlike dark pans that absorb the heat, shiny pans help keep your food warm longer and also gives it a better-quality flavour.
Some recipes will say to use shiny aluminium foil because this material reflects some of the heat. A dark pan can cause your chocolate cake to brown prematurely and form a hard crust on the surface. It may likewise cause the cake to taste burnt and bitter too.
4. Using cocoa to dust the pan.
When preparing the pan for baking, not only should you line it with parchment but also dust it with cocoa powder-instead of flour. Cocoa does the same job as flour, but it helps give an extra-chocolatey taste in the cake. It also allows for an easier clean-up after baking.
5. Taking the time to cream the butter and sugar.
To ensure a light and fluffy cake, be sure to cream the butter thoroughly before adding other ingredients. It might take some time for this step instead of seconds but it is worth taking that extra bit of care when making a decadent chocolate cake.
Beating until pale in colour with soft peaks means incorporating air into batter which leads us towards fluffier results in your cake.