Homemade Chocolate Cake

            The discovery of chocolate flavor from the cocoa powder prompted the making of chocolate flavored food products like chocolate drinks, chocolate candies, chocolate cakes etc. In 1931, Duff Company of Pittsburgh, USA Devil's food Chocolate cake mixes. Three years later Duncan Hines and General Mills made chocolate cake mixes a commercial success. Since then Chocolate cake is popular worldwide. Cake mixes are available to make cakes at home. There are numerous local, regional, and global cake mixes of many types. The types of chocolate cake are: Traditional chocolate cake, Layered chocolate cake, Black forest cake, Chocolate Soufflé cake, Devil's food cake, Ding Dong cake, Flourless chocolate cake, Fudge cake, Garash Cake, German chocolate cake, Molten chocolate cake, Red velvet cake, Snowball cake.

            Here are few examples of Homemade Chocolate Cake:

            Fudge cake recipe

            Ingredients: 3 oz Melted square baking chocolates, ½ cup Butter or Margarine, 21/4 cups lightly packed brown sugar, 3 eggs, 11/2 tsp vanilla, 2 tsp baking soda, ½ tsp salt, 21/4 cup sifted cake flour, ¼ cup daily sour cream, 1 cup boiling water

            Tools and preparation

            Two 9” round pans greased and floured

            Oven preheated to 350⁰

            Baking time 35 minutes

            Large Mixer Bowl

             Add butter (when comes to smooth and soft), egg, and brown sugar in mixer bowl and beat with mixer until light and fluffy (about 5 minutes). Beat vanilla and chocolate at low mixer speed, then beat baking soda and salt at low speed, add sour cream and flour alternately at low speed. When the mix is smooth add boiling water. Stir and blend.

            Pour the mixer into pans and bake.

            Chocolate Strawberry mousse cake recipe

            Ingredients – 1 cup chocolate cookie or chocolate graham cracker crumbs, 3 Tsp butter, 2-pint baskets strawberries steamed and halved, 2 cups semi sweet chocolate chips, ½ cup water, 2-Tsp light corn syrup, 21/2 cups whipping cream, 1 Tsp sugar

            Tools - 9 “ Pan, big mixer bowl

            Pan is to be sprayed with non-stick vegetable spray

            Add crumbs and butter in bowl and mix to blend, add this mixture first and strawberries (1 pint) at the bottom of the pan with cut sides at the side and with pointed ends up, Over medium heat mix the water and corn syrup in sauce pan to boil and simmer, pour over chocolate chips placed in a blender, blend to smooth and bring to room temperature, Beat 11/2 cups of cream in a large mixture to form stiff peaks, fold cooled chocolate with rubber spatula into whipped cream to blend, pour this mixture into pan ( prepared before with strawberries), cover and refrigerate for 4 to 24 hours.

            2-hours before serving, beat remaining cream in a medium mixer to form soft peaks. Add sugar and beat to form stiff peaks. Remove the side of the pan and place the cake on serving plate. Add this cream mix at the top of the cake. Add remaining strawberries at the top.

Chocolate cakes are just about one of the most classical yet well loved homemade desserts. As the old baking masters say, chocolate cakes are like canvases: they could be complemented and enhanced by the other different ingredients that could be added unto them, but they could also be as filling on their own. Furthermore, they are actually transcendent: the preferences for the chocolate cake encompass race and culture.

Another amazing thing about these cakes is their convenience. Inasmuch as they could be well with nuts or sun-dried or ripened fruits on the side, they could also do well without so much fuss. Complete the basic recipe of eggs, flour, sugar, and cocoa, and you're good to go.

Here are some tips and tricks to remember for a great homemade chocolate cake.

1. Regardless of what extra ingredient you want to incorporate with the cake, the key lies in congruence. Some ingredients do jive well with chocolates, such as nuts, cherries, strawberries, peanut butter, even a zest of something citrus here and now. However, it might not be as well with fruits in the far end of the sour spectrum.
2. Icing matters; hence, consider how the turnabout will be, especially with the already-sweet chocolate cake as a base. Common types of icing include butter-cream, royal icing, and fondant.
3. If one is thinking of preparing and serving a homemade chocolate cake to a party or gathering, take into consideration the storage method. Of course it is always best to serve a freshly prepared cake, but in the occasion when it cannot be so, just remember that the fruits in the cake will always ooze juice, and the mousse incorporated in the cake may cause it to turn flat or deflated over time.
4. Want an added "x-factor" to your cake? Go for a bit of alcohol, such as brandy or rum.
5. If you're not up to the experimentation of baking, then it might be worth to try the refrigerated chocolate cake instead. Layers of graham crackers with chocolate and whipped cream for filling, laid unto ceramic pans, and frozen for four hours to overnight actually offers a lot more convenience to preparation and to the palate, plus the concern for storage does not pose as big as a concern.
6. A final word for the cooks and consumers: chocolate cake may pose dietary concerns, so the best thing to remember is "Eat in moderate amounts!"