Chocolate Cake

Homemade chocolate is really not that difficult to make. Usually girls make homemade chocolate for their love one on valentine but this time its going to be a chocolate cake. This is just one of the recipe that you can try and if it work with you, that’s great. Chocolate has always brought a meaning happiness in people lives, so it can do you wonders if you can make chocolate yourself. The best chocolate will always be homemade chocolate that being make with love. So try it yourself.

Chocolate Cake Ingredients

1 3/4 Cup Sifted All Purpose Flour

2 Cups Granulated Sugar

3/4 Cup Cocoa

1 1/2 Teaspoon Baking Powder

1 1/2 Teaspoon Baking Soda

1/2 Cup Canola Oil

! Cup Milk

2 Large Eggs

2 Teaspoons Vanilla

1 Cup Boiling Water

Chocolate Cake - Preparation

Preheat oven to 350 degrees Fahrenheit
Grease 3 round 8 inch baking pans, or 2 round 9 inch pans
Dust pans with a light coating of flour
Set aside
Mix dry ingredients and stir gently. (Flour, sugar, cocoa, baking powder, and baking soda)
Mix milk, oil, eggs, and vanilla - beat well until combined
Pour the liquid ingredients into the dry ingredients
Mix on medium speed of mixer for 2 minutes
Add boiling water. Mix for one minute on medium speed or until all combined (you do not want to see any unevenly colored streaks)
Pour into baking pans (Remember that the cake batter will be very runny)
Bake at 350 degrees Fahrenheit for 35 minutes or until an inserted toothpick comes out clean

Finishing

Remove from oven
Set cake pans on wire racks and cool for 10 minutes
Remove cake from pans (run a knife around teh edges first)
Cool cakes on wire racks until cakes reach room temperature before icing

Icing

Butter cream works well on this cake but you can use any frosting that you wish.
Butter cream icing:
1 1/2 Stick of Butter, softened
1 1/2 lbs of 10 X Sugar (confectioner's sugar)
1 1/2 Teaspoon vanilla
Dash Milk
Cream butter, vanilla, and a small amount of 10 X sugar
Add a splash of milk. Beat well.
Slowly add more sugar and small dashes of milk until the icing reaches a spreadable consistency.
You don't want the frosting too firm or it will be hard to spread. Too soft of an icing will not set up well and will leak out the sides between layers.
For chocolate butter cream icing, use less 10X sugar and add some cocoa to the frosting mix, starting with 1/4 cup, or to your taste.

Note - Many homemade cakes improve both flavor and texture after a day or two, so bake your cake ahead of time!