I’ve finally learnt how to make a proper chocolate cake

[Newsername]

I’ve also now used the same recipe for cupcakes and omg. With chocolate buttercream icing it’s completely amazing. It took 10 years but I now know.

Just wanted to share whilst I drink my tea and eat my cake! (Kids added the sprinkles!)

Personally I'm not keen on cakes made with oil. Tastes like shop bought cake to me; a bit craggy and flavourless. Butter all the way in this house.

Claggy not craggy

I made that one for DD's birthday once Iliketosmile. It was very dry. I must have made a mistake.

Do you weigh the eggs with or without their shells on? I want to try this approach.....

With the shells on :)

So how much should an egg weigh and how does this tell you how much of everything else to use? (Asking for a friend)

I use balance scales to weigh my ingredients against eggs! The old fashioned way but it works!

For chocolate cake I cheat and use betty crocker...

Yes I've made an oil and hot water cake before and it was amazing.

What is espresso powder? Instant coffee granules?

A large egg weighs approximately 60 grams so a 3 egg cake would have 3 eggs, and 180 grams each of SR flour, sugar and butter/margarine.

I have digital scales, so I weigh the eggs first, then weigh the other ingredients.

When I make a basic sponge cake I always use this method as it always works. I also add a teaspoon of baking powder and some vanilla extract and use the all in one method, and it always works.

I bake in 2 x 7" sandwich tins on the centre shelf at gas mark 4 for 25 minutes.

Agree with lonicera. I weigh the eggs depending on how much batter I need for a double sponge or 1 sponge. It’s a good method because sometimes you want cake, and you only have 1 egg. So just weigh the egg and add the same amount of each ingredient. Like lonicera says this method ALWAYS works without fail. My mum made plain cakes like this too.

mammyloveswine this cake is just like Betty Crockers but without all the extra added preservatives! Give it a try!

So is this how it works?

Weigh eggs. In the shell or once cracked?

Whatever weight the eggs your using are add the same weight each of the rest of the ingredients?

In the shell, and yes.

Thanks. Sorry I hadn't noticed your reply

This is my favourite chocolate cake recipe, have made it loads & is fab. I double or triple up the buttercream as the recipe version is too little. Works great as cupcakes too.
www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/c/chocolate-silk-cake.html?utm_source=pinterest&utm_campaign=readysteadybake&utm_medium=social&pp=1

I use a recipe very similar to that green and blacks one. The almonds and buttermilk make it really moist.

Im sure Mary Berry uses marg not butter as the extra water makes it much lighter. I prefer butter but you need to really whip it.

sorry, is baking soda the same as bicarb of soda?

thanks!

Yes, they are the same!