It is hard to deny a piece of chocolate cake on occasion. It can be impossible to pass up a dark chocolate layer cake or white chocolate covered anything. Chocolate cake is a comfort food that most really enjoy. If you are one of the majority, then perhaps you wonder why or perhaps you want a new recipe to try, either way, read on.
Chocolate cake is said to have been first eaten by Aztec kings, something that women crave, and men cannot resist. Regardless of which category you fall into, chocolate cake is probably high on your indulgence list, but why is it so craved? One reason is actually texture. Chocolate melts in your mouth which is appealing to most. In fact, chocolate contains opioids that offer a dulling sensation to pain. This makes chocolate a bit addictive for most. In addition, chocolate contains caffeine, sugars, and phenylthalymine, all of which are uppers for the body. Chocolate is also often equated with love, whether through advertising or action, which makes it more popular. So while these are reasons chocolate is loved, why not offer some ways to create a chocolate cake that will spread happiness through food? Give the following recipes a try and share your results.
One Bowl Chocolate Cake
Ingredients: 2 C white sugar; 1 ¾ C All-purpose flour; ¾ Cocoa powder (unsweetened); 1 ½ t baking powder and soda; 1 t salt; 2 eggs; 1 C milk; ½ C vegetable oil; 2 t vanilla extract; 1 C boiling water
Preheat your over to 350 before greasing and lightly flouring two nine inch round pans (for layering). In a large bowl mix the dry ingredients and then add eggs, milk, oil, and vanilla. Mix on medium for two minutes. Stir in the boiling water to create a thin batter. Pour the batter evenly in the pans. Bake for 30 to 35 minutes and cool for 10 minutes before removing to a wire rack. Ice the layers and decorate as desired.
Basic Chocolate Cake
Ingredients: 1 C unsweetened cocoa powder; 2 ½ C all-purpose flour; 2 C sugar; 1 ½ t baking powder; 1 t baking soda; 1 t salt; 3 large eggs (room temp.); ¾ C vegetable oil; ½ C sour cream; 2 t vanilla extract
Preheat your oven to 350 after using cooking spray to spray two 9 inch pans. Line the bottom of the pans with parchment paper. Whisk the cocoa powder and 1 ½ C of boiling water together until smooth and set aside. Whisk the flour, baking powder and soda, sugar and salt together and add the eggs, vegetable oil, vanilla, and sour cream. Beat mixer on medium until smooth. Add in the cocoa mixture while mixing on low. The batter will be thin. Divide the batter between the two pans.
Cook the batter for 30 to 40 minutes. Transfer to cooling racks until fully cool. Run a knife around the pan edges to loosen before turning the pans over. If desired, even out cake tops prior to stacking and icing.