The best chocolate cake recipe to share
The chocolate cake is a typical dessert in the gastronomy of the United States.
The recipe became popular during the 1930s, and again boomed in the 2000s thanks to the movie "Cross Stories".
Today, this cake is sold all over the world, but especially in pastry shops in the United States, to accompany coffee.
Its realization is not complicated, on the contrary, it is prepared in a short time and in a simple way.
Next we will explain the authentic chocolate cake recipe to prepare at home.
Ingredients for the chocolate cake
Note: The ingredients will be divided according to the part of the cake.
For the base or pate
226 grams of unsalted butter and a little more to grease the plate.
A quarter cup of cold water.
Two and a half cups of wheat flour (you will need a little more to knead)
A tablespoon of sugar
A tablespoon of salt
To assemble the cake
A pinch of salt.
A paté dough disc.
One and a half cups of sugar.
One tablespoon of vanilla extract.
Three tablespoons of cocoa powder.
Three-quarters of a cup of evaporated milk.
Two large eggs.
Four tablespoons unsalted butter (melted)
For the cream or whipped cream to decorate
Half a teaspoon of transparent vanilla.
Three-quarters of whipping cream or whipping cream.
Four tablespoons of powdered sugar.
Tips for a perfect chocolate cake
It is essential that the flour for the base or pate de briseé is very cold and hard, so the ideal thing is to keep it in the refrigerator and remove it only for the preparation of the base.
In case you don't have a food processor, you can easily undo and mix the flour and butter with the help of a fork, but make sure to crumble and mix everything well.
Place a little rice or beans on top of the butter paper when cooking the base, so that they weigh down and the dough does not puff up when cooked.
Steps for preparation:
Note: Due to the length of this recipe, we will divide the process into several parts so that you better understand each process.
To make the base or pate briseé
Pour flour into a food processor, to which we will add salt and sugar. Similarly, pour chunky cold butter into the food processor. We process the butter with the flour by pressing the button little by little.
Take some water out of the refrigerator and also add it a little at a time to the food processor while mixing the flour and butter. Ideally, add it by the spoonful.
When we notice that the dough acquires a hard and firm consistency, we move it to a flat surface and knead, dividing in two and forming two discs. Wrap each disc in clear plastic wrap.
Put the dough in the refrigerator for an hour, or you can even leave it for up to 24 hours, because the longer it spends in the fridge, the softer and more manageable it will be.
After this time, we grease our mold with butter and flour a flat and clean surface to knead.
Take one of the discs out of the refrigerator and flatten with a rolling pin until it forms a uniform circle the size of the mold, and a little more than its perimeter.
Remove the dough from the surface and place it in the mold, sticking it to it and taking care not to touch it too much so as not to heat it. Cut off the excess dough, but always leaving a little dough for a thick edge.
Fold the dough to the outer edge, pressing slightly and poking so that the dough sticks. Subsequently, we shape the classic cake by pressing the edges with our fingers.
Pierce the base of the dough with a fork so that the dough does not inflate.
Place butter paper on top and cover the dough well and on top of the paper.
Take the dough to a preheated oven at 176º C and wait for it to cook for 15 minutes.
Preparation of the chocolate filling
In a bowl we add the sugar, powdered cocoa powder, a pinch of salt and stir with the help of a whisk.
To this dry mixture we add the evaporated milk and continue mixing.
Later, we add a couple of eggs, the butter and a little butter. We beat very well so that everything is integrated, and we reserve.
Cake formation
We remove the base of the cake from the oven, and we will carry out an "Egg wash", beating an egg with a little milk in a small container and with the help of a kitchen brush, we paint the surface of the base.
Pour the chocolate filling into the base of the cake and very carefully so that the filling does not overflow, we take the cake to the oven again for 45 minutes.
Once this time has passed, we remove the cake from the oven, and ideally it is golden around the edges and watery in the center. While the cake is cooling you can make the cream or cream.
Cream preparation
In a bowl that we have placed in the freezer for 10 minutes before, we add the whipping cream or cream, very cold.
Beat with the help of a mixer for a few minutes and when it grows, add the powdered sugar and the transparent vanilla.
Continue beating for a couple more minutes until everything is well combined.
Finally, at the base of the cake, once it cools, decorate by placing a little cream on top.
Cut the cake into several pieces and serve it on plates to enjoy.
With what to accompany the chocolate cake?
At snack time, it is common for children to accompany it with a glass of cold milk.
In the middle of the afternoon, the adults accompany the cake with a strong cappuccino or black coffee.
It is common to place nuts or strawberries on top to taste with chocolate.