Chocolate Cake

A rich-chocolate cake for Valentine’s Day in contemporary culture is a very romantic gesture. Chocolate is often associated with romance and love, such notion may stemmed from the belief that chocolate have some aphrodisiac quality or increases libido when consumed. Studies have shown cacao, precursors to chocolate, contains natural stimulants like caffeine, theobromine, tryptophan, phenylethylamine, and anandamide that could imitate neurotransmitters associated with pleasure.  One stimulants that could have been linked to the feeling of falling in love and aphrodisiac effect in chocolate is theobromine that functions as a vasodilator that makes blood vessels relax, blood freely flow that arouses the brain creating alertness or sharpness of mind, and calms the heart creating a parasympathetic effect. Is the parasympathetic effect extends to having sufficient blood flow within the penis in order to have an erection, hence the aphrodisiac effect? Further research, study and reading are needed for that. On the other side of other effects, it can be diuretics and purgative when taken in larger quantity, so be careful. Perhaps, the feel-good effects of chocolate, even it is temporary, is similar to relax, feel-good effects and flitting moments of falling in love, hence the close association and the cultural pairing.

This chocolate cake recipe is a combination of Alton Browns, Chef John, Joy and many others chocolate cake recipes. Is this a crime? Then, so I am guilty for wanting and creating a delectable nihilistic concoction. For that reason, the deepest sincere gratitude to all food mavericks for the knowledge shared and inspiration sparked.

Chocolate Cake Recipe

This recipe is good for one 9x13 sheet cake. Good for 15-20 servings, but such number depends who is eating.

Preparation Time:             2 hours (most of it is just waiting)

Cooking Time:                   30-35 minutes

Ingredients:

1 cup                                  boiling water

4 ounces                            Dutch-process cocoa powder (dark one)

½ teaspoon                        kosher salt

10 ½ ounces                      dark brown sugar (more molasses the better)

5 ½ ounces                        all-purpose flour

4 ounces                            cake flour

1 teaspoon                         baking soda

1 cup                                  vegetable oil

4 ½ ounces                        sour cream, at room temperature (Mexican kind, Krema)

2 large                                whole eggs

2 large                                egg yolks

Procedures:

1.  Pre-heat oven at 350 degree Fahrenheit (for regular aluminum pan of 1-2 inch pan) or 325-330 degree Fahrenheit (for anodized, dark, glass or 3-4 inch deep pan).

2.  Grease or lightly butter and line the 9x13 inch pan with baking paper. Set aside.

3.  In a small bowl, bloom the chocolate flavor for better taste by whisking together boiling water, cocoa powder and kosher salt.

4. Combine the sugar, flours and baking soda, whisk for about 30 to a minute until fine and not visible lumps, an alternative to shifting.

5. Whisk the oil, sour cream, eggs and egg yolks is a large pourable vessel. Add the oil mixture to the cocoa-water mixture, slowly whisk together until combine.

6. Make a well in the center of the dry ingredients and pour half of the wet ingredients and whisk until able. Then add the second half and whisk until combine and smooth.

7. Pour the batter the batter into pan and bake until the cake springs bake when pressed, or bake 30-35 minutes.

8. Cool in the pan on a rack for 30 minutes, and then remove cake form the pan to cool completely before frosting, about 1 hour.

Assembling the Cake with Chocolate Frosting

Chocolate ganache is simple and quick but if a hand or stand mixer is available chocolate frosting will be great. There are different kinds of chocolate frosting, for this recipe will employ an American buttercream using butter and semi-sweet chocolate. This kind will be great on warm weather as it has higher melting point compare to other frostings, thus can stand room temperature for a longer time before it melts away, while an Italian (meringue) buttercream frosting is the ideal for cold weather and so far it is the best buttercream frosting for my taste. But for now, I will settle with a simply delicious American buttercream frosting.

Chocolate American Buttercream Frosting

6 ½ ounces                        unsalted butter, room temperature

3 ounces                            semi-sweet chocolate, melted and cooled

8 ounces                            powdered sugar

                                           pinch kosher salt    

Procedures:

1. In a bowl of a stand mixer fitted with the paddle attachment, beat the butter on high, until light and fluffy, which would be for 3 to 4minutes.

2. With the mixer of low, slowly add the melted chocolate, until all of the chocolate is incorporated.

3. Turn off the mixer and add one-third of the powdered sugar. Mix until combined. Repeat until all of the powdered sugar has been added. Add the salt together with the last batch of powdered sugar. Once all sugar are worked in, increase mixer speed on high until frosting is smooth and lightens slightly in color, for 2 to 3 minutes.

NTS: Frosting could be stored in an airtight container at room temperature for up to 3 hours or refrigerate for up to a week.

This is a romantic cake recipe for the romantic month, hope you try and share your thoughts down below. And watch out for the chocolate ganache and chocolate Italian buttercream recipes, follow and subscribe so you would not missed it. Find this recipe lacking please feel free to post your reactions, suggestions, and corrections as it would help this blog create better content. Thank you!

As always enjoy cooking! Itadakimase! Kain na!

Reference and Inspired by

1. GlobalSugarArt. (2014, June 6). Buttercream Basics: Making a Cake. [Video File]. Retrieved from https://www.youtube.com/watch?v=lqpoG2nJOw8

2. Brown, Alton. (n.d.). Devil’s Food Cake. [Blog Post] Retrieved from http://www.foodnetwork.com/recipes/alton-brown/devils-food-cake-recipe-1923693#reviewsTop

3. Chef John. (2013, February 25). Chocolate Sour Cream Bundt Cake- You Asked For it! [Blog Post]. Retrieved from http://foodwishes.blogspot.com/2013/02/chocolate-sour-cream-bundt-cake-you.html

4. Reardon, Ann. (2015. January 23). Best Chocolate Frosting Recipes Taste Tested. [Blog Post]. Retrieved from https://www.howtocookthat.net/public_html/best-chocolate-frosting-recipes-taste-tested/

5. Joy of Baking. (2013, September 13). Simple Chocolate Cake Recipe Demonstration. [Video File]. Retrieved from https://www.youtube.com/watch?v=vsSz7t5lqzw

Mango Cake

Mango Cake is a cake easy to love. This is one of my favorite cake and the first cake I had ever successfully baked and sold. I am truly grateful to a generous friend, Sundae, for not only teaching me this cake recipe but also sharing her kitchen. Learning new things helped build confidence, increase joy and inspires to learning more new things.

Mango Cake

This recipe is good for one 7-inch in diameter round cake. Good for 8-12 servings, depends who is eating.

Preparation Time:             2 hours (mostly of it is just waiting)

Cooking Time:                  25-30 minutes

Ingredients:

¾ cup                                 cake flour (1 1/8c)

1 teaspoon                         baking powder (1/2 tbsp)

¼ teaspoon                        salt (1/4 tsp)

2 ½ tablespoons                white sugar (1/4c)

2 ½ tablespoons                vegetable oil (1/4c)

¼ cup                                 mango juice (1/4+1/8c)

2 pieces                             egg yolk (3)

3 pieces                             egg white (4)

¼ cup                                 white sugar (1/4+1/8c)

¼ teaspoon                        cream of tartar (1/4tsp)

Procedures:

1.  Pre-heat oven at 325-350 degree Fahrenheit, depending the type of pan utilize.

2.  Grease and line the pan with baking paper

3.  In a large bowl, sift or whisk cake flour, baking powder, and salt. Add 2 ½ tablespoons of white sugar.

4.  Make a well in the center, first add vegetable oil and egg yolks and beat together inside the well. Then add mango juice, and stir starting from the center and outwards with a wooden spoon.

5. In a separate bowl, beat egg whites and gradually add cream of tartar and ¼ cup of white sugar until stiff but not dry. if using a beater, start beating at speed 4 the egg white is transparently in color, when it’s frothy (looks like tiny bubbles) add the cream of tartar. And when it rises (double in size) and has a solid-white color increase speed to 6 and slowly add ¼ cup of white sugar. Beat until firm but not dry.

6. Fold egg yolk mixture into egg white.

7. Bake for 25 minutes.

Assembling the Mango Cake

A 3-inch think, 7-inch diameter round Mango Cake

Ingredients:

1 piece                                mango cake

450 grams                          buttercream frosting

½ piece                               mango, chunky-crushed, for frosting

¼ piece                               mango, cut into ½ squares, for decoration (optional)   

Materials:

1 piece                                9-inch round cake board

1 piece                                18-inch piping bag

1 piece                                Wilton Cake Icer Tip #789

1 piece                                12-inch piping bag

1 piece                                Wilton4B, French tip or an open star icing tip

Procedures:

1.  Take the cooled and chilled cake, slice the top off with a long serrated knife and using the 2-inch round pan as a guide. Turn the pan, rather than straight across. [1]

2.  Put a dab of buttercream frosting on the cake board, and place the buttered side of the cake board on cake and invert it. This will prevent the cake from sliding. [2]

3.  To cut the cake into half across, with a long serrated knife. First, place tooth picks around the cake with the desired measurement as guide, then follow the toothpicks as one cut across the cake and turn it while cutting to have an even cut. Once cut, set aside that layer. [3]

4.  Prepare the mango-flavored buttercream frosting. Transfer the store-bought frosting into a mix bowl and whip it for 4-5 minutes on low speed. Reserved and place ¼ of the frosting in a 12-inch piping bag with French tip or open star tip for decorating the cake. And add the chunky-crushed mango to the rest of the frosting and beat it 2 minutes on high, or until fully combined. Put the 1/3 of the frosting in an 18-inch piping bag with Wilton tip #789. [3] [4]

5.  With the first and bottom cake layer on the stand, place 1/3 of the mango-flavored frosting on the center. Using an offset spatula carefully spread it just beyond the edge of the cake.

6.  Place the second layer top-side down, with the flat surface facing up.  Place the 1/3 of the frosting in the center and carefully even it out.

7.   Frost the side of the cake using the frosting in the 18-inch piping bag with a Wilton tip #789, face the serrated edge of the icing tip on the cake and slowly turn the cake stand while piping the frosting.  Smooth out side with a warmed spatula, by dipping it into a hot water and wipe. Then, smooth the top, bring the top in and level it evenly from the outside toward the middle of the cake while turning that cake stand.  Let it dry for 5 minutes. [5][2]

8.   For super smooth finish, this is optional. Check the icing if it is dry enough, lay a copy paper on the top and lightly press hand or a fondant smoother. Once smooth, decorating with a lovely border and rosette using 12-inch piping bag with open star tip or French tip. Press squared mango pieces inside the rosette. 

As mentioned, this is the first cake recipe that I had successfully baked, before this I had tried and failed baking other simple pastries form cookies to brownies such endeavor was made without proper guidance. The failures and lack of resources to have proper instruction and the capital to procure ingredients and equipments were great rocks of discouragement that hinder a person such as me to move forward with baking. I am thankful for generous and inspirational people who made it possible. I hope someday I could pay it forward.

Is this cake recipe wonderful?! Try the recipe and share your thoughts by posting down below and don’t forget to follow. If you find this article lacking feel free to post your reactions, suggestions, and corrections. Sharing information, whether critical or complimentary, all inspires to create better content and more food recipes. Thank you!

As always enjoy cooking! Itadakimase!

Reference and Inspired by

1. GlobalSugarArt. (2014, June 6). Buttercream Basics: Making a Cake. [Video File]. Retrieved from https://www.youtube.com/watch?v=lqpoG2nJOw8

2.  GlobalSugarArt (2015, February 23). Icing & Assembling a Tiered Buttercream Cake. [Video File]. Retrieved from https://www.youtube.com/watch?v=cpQ278VwwL4

3.  GlobalSugarArt. (2013,  April 7). Buttercream Basics: Slicing and Filling a Cake. [Video File]. Retrieved from https://www.youtube.com/watch?v=dbsv7WT_avQ

4.  OnePotChefShow. (2013, November 19). Quick Tips: Store Bought Frosting Super Tip! [Video File]. Retrieved from https://www.youtube.com/watch?v=-LylT-D9b5M

5.  GlobalSugarArt. (2013, April 14). Buttercream Basics: Icing a Cake. [Video File]. Retrieved from https://www.youtube.com/watch?v=dVSnsLtb288

6.  Sundae T.