![]() I’m publishing this recipe as part of the Easter Recipes posted yesterday! So here it is, dolled up for Easter. There’s no need to cream butter like the usual recipes because this one is made with oil which is the reason why this cake is beautifully moist. No more dry chocolate cake! □□ (Also means this is more forgiving than most, having once accidentally left it in the oven for 15 minutes longer than necessary and it still wasn’t dry). It’s astonishingly quick to make the batter, with all the ingredients mixed up in one bowl using a whisk. It’s unheard of! But to me, it’s perfect as it is. I don’t see myself using any other recipe for an everyday Chocolate Cake, ever again. I truly think this might be the only recipe on my entire website that I’m publishing from another source without changing the ingredients at all. So wrong in fact, that even though I tinkered with the recipe multiple times, I landed right back where I started using the recipe exactly as written. I love being proved wrong when it comes to food. I tried it without massively high expectations, because I thought “how much better can this be than the usual, being such a simple recipe?” This is the famous Hershey’s Chocolate Cake recipe which I tried on the recommendation of Michelle from the Brown Eyed Baker (one of the first places I go in hunt for baked goods). Though of course, smothering it with frosting never hurts…. You’ll love how the cake can stand on its own so you could just dust it with icing sugar then serve slices with dollops of cream on the side. You’ll love how tender the crumb is, and how it stays moist for 4 to 5 days. You’ll love how it really does taste of chocolate even though it’s only been made with cocoa powder (the secret is to add boiling water – it makes the chocolate flavour “bloom”). Then there’s recipes like this Chocolate Cake which tick all the boxes – it’s easier than the way I’ve been making everyday cake for most of my life, and the results are better. And there’s also a time and a place for shortcut recipes and quick dinners. If you’ve been reading for a while, you know that sometimes I get real stubborn about doing certain things the “right way”. For a richer, fudgier chocolate cake, try this Chocolate Fudge Cake. The ultimate glaze to impress, however, is without a doubt Chocolate Mirror Glaze…. It requires no beater, just a wooden spoon.įrost generously with Chocolate Buttercream Frosting for a terrific birthday cake or chocolate ganache for a luxurious rich option. The crumb is beautifully tender and moist, and it keeps for up to 5 days. This is a really easy yet exceptional Chocolate Cake that truly tastes of chocolate. ![]()
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