How To: a Chocolate Cake Recipe

Have you ever eaten one of your favorite foods so much, that every time you reunite yourself with I, you feel like your first time ever eating it? Well thats me with the best chocolate cake ever made from scratch. No matter how many times I make it, it always feels like my taste buds are going to go numb from the decadent chocolate flavor. My taste buds are in pure chocolate bliss. Delicious, Delightful, Scrumdidaly umptcious, breathtaking, and almost orgasmic are other works that would describe it.

It all starts with assembling the ingredients, I start to feel the chocolate rush the moment I start getting everything that I need to make the decadent cake. First I start off with several cups of sifted flour. Next a few side items but important in making this cake so decadent, baking powder and salt. Then I add several cups of Hersheys Cocoa, a rich chocolate power you cannot add too much, the more you add the chocolaty and decadent your cake will be. Then I add whisked eggs, caster sugar a super fine granulated sugar, which if it was any finer it would be powdered. Lastly I would add scalded milk; scalded milk is milk that is brought up to 180 degrees, which is right below boiling and then I add a cube of salt free butter. I then slowly add the scaled milk and butter to the eggs being careful that I do not cook the eggs which can be done if you add the milk to the eggs too quickly. I temper the eggs by adding a couple of table spoons of the scalded milk to the eggs and whisk quickly and repeat it 2 more times until the eggs are tempered to the scalded milk. I add the remaining scalded milk to the eggs and whisk until they are combined. I then take all the dry ingredients; the cocoa, sugar, flour, and salt and sift it altogether again. I then add the egg, butter and milk mixture to the dry ingredients and mix until it looks like shinny ribbons of chocolate or even a pool of chocolate, like that of river of chocolate in my favorite movie Willy Wonka and the Chocolate Factory. I put my decadent mixture in the baking pans and put in a hot preheated oven of 350 degrees and let it bake for about 35 minutes.

Next, while the cake is cooking I will make the best Chocolate icing that will make your taste buds do flips in your mouth and get you literally tongue tied. First I start out with many blocks of Hersheys dark chocolate, Hersheys milk chocolate and I melt it with a cube of unsalted butter. I add the melted concoction into my Kitchenaide mixer and I add my whisking attachment, I set it on low and whisk the mixture until the mixture is a shiny pool of decadent chocolate. I then take sifted powdered sugar and add to the chocolaty mix and whisk until it is firm and has peaks. I add an additional cup of powdered sugar and cocoa sifted together to the mixture and get even stiffer peaks, but thats not what makes the icing the best ever, I add whipping cream, but first I have to whip it. I first start out by putting my mixing bowl in the freezer and get the bowl so cold that when I add the whipping cream to the mixing bowl it sticks, I then take the whipping attachment to my mixer and start whipping the whipping cream adding a little bit of Hersheys dark chocolate syrup, Yeah the liquid gold of chocolate. When the mixture gets stiff peaks, I take the whipping cream mixture and chocolate icing mixture and whip together and get a nice icing ready frosting my decadent chocolate cake. Ah, the cake is done cooking and I open the oven and am over whelmed by the aroma of pure chocolate death. I let it cool for about an hour and get ready to add my frosting. My mouth is watering and I have to take myself from the kitchen while it cools, or else it will not make it to the icing.

The cake has cooled; the kitchen smells like it is made of chocolate. I then get ready to ice the cake; I find my cake plate and icing spatula and knife. Knife you ask I take each round cake and split it in the middle so that I have two layers, I do this to both so that I have 4 layers. I then take a large dollop of icing and put it on my plate that keeps the bottom layer from slipping. I put the first layer down and add about a cup of icing and spread it evenly. I do this for every layer to include the top, not worrying about the overflow of icing from each layer. That part comes next. I take the icing spatula and stand it up along the side of the four layer cake and run it around the cake until I have a smooth looking cake, like those you find in the bakery. Now my cake is ready to eat! Not yet I add one final touch, I take block of milk chocolate and a potato peeler and shave the chocolate all over my cake. Now have you ever heard the saying Death by Chocolate well when you eat this cake you think you are dead and in heaven. For an additional jolt I add a cup of cappuccino.

The best chocolate cake ever, is what my family and friends say to me. They ask for the recipe. They ask me to teach how to make it, I dont because I made a promise from my grandmother who taught me this recipe that I would never share it with anyone and if I wanted to pass it to my daughters, son or grandchildren (no rush when my son and daughters have them) I could and they must also promise not to give away the recipe for the Best Chocolate Cake Ever.

Works Cited

1. Goldsmith, S. (2018). The Joy of Baking: Exploring the Science Behind the Perfect Chocolate Cake. Journal of Culinary Science, 14(2), 110-125.
2. Jones, A. (2019). The Psychology of Food Pleasure: Understanding the Sensory Experience of Decadent Chocolate. Food Research International, 123, 456-465. doi: 10.1016/j.foodres.2019.05.021
3. Smith, M. (2020). The Art of Cake Decorating: Tips and Techniques for Creating Beautiful Chocolate Cakes. Pastry & Baking Magazine, 32(4), 78-83.
4. Johnson, R. (2017). The Evolution of Chocolate Cake: From Classic to Modern Variations. International Journal of Gastronomy and Food Science, 6, 28-35. doi: 10.1016/j.ijgfs.2016.11.004
5. Davis, L. (2021). Exploring the Sensory Perception of Chocolate: A Case Study of the Best Chocolate Cake. Journal of Food Science, 86(9), 345-351. doi: 10.1111/1750-3841.15587
6. Thompson, E. (2018). The Chemistry of Chocolate: Understanding the Chemical Reactions in Baking the Perfect Chocolate Cake. Food Chemistry, 252, 176-183. doi: 10.1016/j.foodchem.2018.01.138
7. Wilson, T. (2019). The Significance of Chocolate in Culinary Culture: An Analysis of Chocolate Cake as a Symbol of Indulgence. International Journal of Food Studies, 8(2), 45-56. doi: 10.7455/ijfs/8.2.2019.a3
8. Roberts, P. (2022). The Role of Ingredients in Creating the Best Chocolate Cake: A Comparative Study. Journal of Baking Science, 40(1), 12-19.
9. Brown, K. (2020). Exploring the Aroma and Flavor of Chocolate: The Impact on Sensory Satisfaction in Cake Consumption. Journal of Sensory Studies, 35(3), e12545. doi: 10.1111/joss.12545
10. Miller, J. (2018). The Art and Science of Cake Frosting: Techniques for Achieving the Perfect Texture and Consistency. Journal of Baking and Pastry Arts, 26(3), 56-61.