Thin and juicy: this is how you make the perfect chocolate cake

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The most important ingredient of chocolate cake is, of course, chocolate. There are many different ways to give a cake a chocolate taste: whether it’s chocolate or cocoa powder, dark, light or white chocolate; Each variety has its own advantages. Ultimately, which one you choose is a matter of taste. However, cakes made with melted chocolate are generally moister than those made with cocoa powder because they contain more fat. If you like things very chocolatey, it’s best to use both melted chocolate and cocoa powder.

When deciding whether to use dark chocolate, light chocolate, or white chocolate, you should ask yourself how sweet you want the cake to be in the end. The lighter the chocolate, the sweeter the cake. However, most classic cake recipes use dark chocolate.

Knowing that baking is a science, there are a few things to keep in mind to ensure the processes work at their best. To ensure your chocolate cake is light and airy, you should avoid mixing for too long after adding the dry ingredients. Simply fold carefully until a smooth dough forms.

The order of the ingredients also plays a role. Therefore, always follow the order specified in the relevant recipe.

The smell of chocolate spreading throughout the house while the cake is in the oven may prompt you to immediately open the oven door. However, cakes are sensitive to temperature differences, especially in the first third of the baking time. In the worst-case scenario, the middle of the cake may collapse.

Even if you prefer to eat the cake straight out of the oven, you should wait for it to cool first. Leave your cake in the mold for about 15 to 20 minutes and remove it only after this time has passed.

If you remove the hot cake directly from the mold, it may break.

Whether you prefer your chocolate cake with or without cream is entirely a matter of taste. But when it comes to moisture, you’re safe with glaze. Even if the chocolate cake doesn’t turn out completely well and maybe comes out a little dry, you won’t really notice it with the thin frosting.

Chocolate can be combined particularly well with other flavors. So, if you want to give your chocolate cake a special touch, you can use the following options:

• Chocolate and coffee: Add a shot or two of espresso to the dough or glaze. The bitter coffee note blends perfectly with sweet chocolate.

• Chocolate and caramel: Whether used as a filling between two cake layers or as a caramel sauce on top, this combination is a classic that always works. A little tip: add a pinch of salt to the caramel. This best brings out both the caramel flavor and the chocolate flavor.

• Chocolate and fruits: Moist chocolate cake can quickly seem overwhelming for many people due to its sweetness. Berries are good to neutralize with a little acid. This can be as a filling inside the cake or as a decoration on top. Raspberries, strawberries, oranges or passion fruit pair particularly well with chocolate.

• Chocolate and hazelnuts: Hazelnuts add texture and crunch to the chocolate cake. While tree nuts are usually used in brownies, peanuts or coconut are also ideal. Peanuts can easily be incorporated into the glaze or filling, for example in peanut butter form. Coconut shavings taste great, especially in cakes.

Source : Blick