Chocolate week
post 2 of 3
"Seven days without chocolate make one weak"
(This is a stock photo)
I figured I would start the post with a tiny bit of history...
The history of cake dates back as far as ancient times, and the use of chocolate dates back further than the Mayans who a lot of their civilization on the cocoa plant. They valued it as a currency and a great gift from the Gods. Of course they had to go through the entire process to get what we have today in stores that's considered chocolate, and even then the refined sugars we have today weren't available so they’d have to use more natural sweeteners such as raw honey, warm spices and things of that nature. According to food historians the Egyptians were the first to show signs of advanced baking skills, they made many cakes, breads and other basics. They were even advanced enough to have a much more simplified version of a bakery. Back then the cakes weren't fluffy and frosted often they were made with yeast and more bread like, this is for two main reasons we have greater technology now, ovens and appliances we have tons of control of. Also we have way more refined ingredients to use, different types of refined sugars, flours, and etc. The closest they got to the ingredients refinement would be to grind it down to a paste or powder then use it. It wasn't until fairly recent, in the very late 18th & start of the 19th century that we began to frost cakes and make them light and fluffy. The modern cake methods can be credited to late 18th & early 19th century Europe, even then cakes weren't what they are today. Still they weren't as beatified as today. With the advancement of any civilization comes a period of when people have more free time on their hands. And so with better technology/methods task that would take 2 hours can now take 30 mins or less, prime examples of this can be seen as early has the transition in North America and other parts of the world when humans went from nomadic to a stable civilization. Going back to our theme… chocolate, we now can reflect on how it's no wonder two of the greatest things were combined to make something amazing… you guessed it, I'm talking about chocolate cake. Chocolate cake can usually be made two ways dense but super moist or light and fluffy. Today I'll be giving you a secret so you two can enjoy the best of both worlds. I'm giving you a recipe that both super moist and light and fluffy. Chocolate cake INGREDIENTS Drys 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup Cocoa powder, I prefer Hershey's 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt Wets 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract Last 1 cup boiling water Procedure:
Heat the oven to 375°F and grease two pans with softened butter and a tspn of flour per pan. Tilt the pan to the side while tapping it to make sure the flour goes over the entire area and corners of the pan. Sift all the dry ingredients into your stand mixer’s bowl. Using a small but fairly deep pot put the water on the stove top to boil (210°F). Go back to the general batter while it comes to a boil. Whisk together well all the wets except the water, which will be added last. To the dry mix in the whisked wets on low speed (3-4) then medium speed (5-7) for a total of about 3 mins until well combined Now add the boiling water carefully to the mixing bowl you want to have the mixer off or at speed 1-2 no higher while adding the water. Don't be alarmed the batter will be very thin and almost soupy this is okay, Carefully mix the batter on medium speed(6) for 2 minutes, be sure to stop when needed to keep scrape the sides down to ensure everything is mixed well. Pour into prepared baking pans and bake for 30-35 minutes or until a cake tester or tooth pick goes in and out the cake’s center clean. Allow the cakes to cool completely before frosting, about 7-10 minutes on a cooling rack. After cakes are removed from pans they can be stored in the freezer, up to almost one month or in the fridge wrapped in plastic wrap for about 2 weeks. Frosting: 1 pound of butter 2 boxes (2 pounds) of confectioners sugar 2 teaspoons vanilla extract 2-3 teaspoons of milk, if needed 1 tablespoons of cocoa powder A pinch of salt Procedure: Sift together the cocoa powder and confectioner's sugar. Begin by beating the butter until softened, scraping in between it beating Add a third of the cocoa powder/ sugar mix to the butter at a time mix for 2-3 mins on low speed (4) until light and a little fluffy. After all the sugar is combined with the butter add the extract mix for another minute. Finally if needed because the frosting taste too sweet (taste it) or is to thick add some of the milk, then mix in between additions of the milk. Use your judgment to get the best consistency. Using the frosting, frost the cake in between layers and on the outside with a straight spatula or large spoon, or if you have some fill piping bags and decorate the cake.
Chef’s note: Most cakes such as this one freezes well and will last longer. Frozen cakes are easier to whisk. Also if for some reason you want an even lighter cake add to you final batter 2 teaspoons of mayonnaise and whisk it in well.
Also: Stay tuned and look out for a how to frost post coming within about 2week - 3 weeks, which will include pictures of step by step cake unmold from pans, cooling and frosting/decorating.
For our first post click the link below