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The Plains and Valleys of Chocolate

February 19, 2012 | Comments: 0 | Views: 167

A chocolate cake recipe usually made with chocolate; and genuine chocolate is always made with cocoa powder. Most chocolate cake recipes need certain grams of unsweetened bars of chocolate. Mind you, these bars are not made of 100 per cent pure chocolate either. They have a pasty additive of cornstarch and liquids to hold it together. This is then incorporated into the mixture after it is melted using indirect heat. We are going to skip the double boiler step and use cocoa powder instead. It is basically rooted in the reason why this is called a Plain Chocolate Cake Recipe. We are also not going to use the more delicate cake flour but opt for the all-purpose variety. Others also use baking soda as well as baking powder. We'll just choose the lesser evil and singly go with baking powder. Now, let's discuss the type of milk to use. Obviously, this is not a diet recipe, so we'll skip the skim type. The same goes for low fat and half and half. These choices simply defeat the purpose of cake; that's my take on that. Therefore, we are using ordinary whole cow's milk, fresh and pure from the grocery store.


- 2 cups of light brown sugar

- 1 3/4 cups of all-purpose flour

- 3/4 cup of cocoa powder

- 1 1/2 teaspoons of baking powder

- 1 level teaspoon of salt

- 2 medium eggs

- 1 cup of milk

- 1/2 cup of vegetable oil (either palm or canola are the decent choices)

- 1/2 stick of butter

- 2 teaspoons of vanilla extract


- Preheat the oven to 350°F.- Apply non-stick spray to a 9-inch round baking pan.- Carefully sift together the dry ingredients first: sugar, flour, cocoa, baking powder, baking soda and salt, in a mixing bowl.- Add the eggs, one at a time, mixing after each drop. - Slowly pour in the milk, oil and vanilla and stir together until well-incorporated.- Beat with a hand mixer on medium speed for a couple of minutes (or simply use some elbow grease and hand mix with a wooden spoon).- Make sure the batter is thoroughly smooth before pouring into the prepared pan.- Bake for 30 to 35 minutes or until the toothpick test yields a clean stick.- Cool the cake for about 7 to 10 minutes so it will be easy to remove the cake from the pan, then transfer to a wire rack and cool completely.

That was plainly easy, wasn't it?

About the Author:

Yves Casson has rich background in pastry and baking.

His flair for traditional cake recipe's can be found at Cake Recipe Secrets.

Yves latest amazing recipe is this plain chocolate cake recipe.

Source: EzineArticles
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