Monday, January 5, 2015





Everyone love chocolate cake. I am truly one that love the icing and the rich chocolate taste that it bring to your mouth. That creamy taste of moist chocolate cake is very unforgettable. My kids will always say....." Mum" please make a chocolate cake...I just could say no! because it's my favorite too!

Chocolate cake is made with chocolate it can be made with other ingredients, as well. These ingredients include fudge, vanilla creme, and other sweeteners.

The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones.

Recipe For Chocolate Cake


2¼ cups all-purpose flour

¾ cup natural unsweetened cocoa powder

1¾ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

3 large eggs

1½ cups sugar

1¼ cups mayonnaise

1 tablespoon vanilla extract


12 oz. bittersweet chocolate, chopped

¾ cup sugar

1 tablespoon light corn syrup

1 cup heavy cream

1½ cups (3 sticks) butter, room temperature

¾ teaspoon salt

Cake: Preheat oven to 325°. Lightly coat cake pans with nonstick spray and line bottoms with parchment

 paper; spray again.

Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

Using an electric mixer on high speed, beat eggs and sugar until pale and doubled in volume, about 4 minutes.

Add mayonnaise and vanilla and beat until just combined.

With mixer on low speed, add dry ingredients in 3 additions, alternating with 1⅓ cups lukewarm water in 2 additions, beginning

 ending with dry ingredients.

 Scrape batter into pans, dividing evenly.

Bake cakes, rotating halfway through, until a tester inserted into the centers comes out clean, 25-30 minutes. Transfer pans to wire racks and let cool 20 minutes before turning out onto racks. Let cool completely.


  2 3/4 cups confectioners' sugar

  6 tablespoons unsweetened cocoa powder

  6 tablespoons butter

  5 tablespoons evaporated milk

  1 teaspoon vanilla extract


 In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporate milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.