Tips On How to Make a Chocolate Cake

Chocolate cake is truly a favorite desert for birthdays and special events. Although the finished cakes may look beautiful and taste delicious, that does not mean that they have to be difficult to make. With a few simple guidelines in mind, it is simple to make a delicious chocolate cake for the whole family to enjoy.

Before pouring batter into a pan, it is important to grease or flour the pan so that the finished cake does not stick. If the pan includes an elaborate design, it is important to grease or flour each little corner, using as much grease or flower as is necessary. The only exception to this rule is when making a chocolate angel food or sponge cake, which will not rise with oil or flower and should instead be protected by lining the pan with wax paper.

As chocolate lovers know, there are many varieties of chocolate on the market and they can all be used for chocolate cake. Instead of being limited to baker's chocolates, explore the world of dark chocolate as well. Almost any chocolate can be used for making chocolate cake, as long as it contains at least seventy percent cocoa.

Of course, baking the cake is the most critical step in the preparation process, and it is necessary to always bake in a fully preheated oven. It is always best to put the pan on the center rack of the oven so that the heat can circulate properly. If the cake is being baked in a glass or dark colored pan, the pan may retain extra heat so bakers are advised to bake the cake for the same amount of time but at a temperature twenty-five degrees below what is suggested.

People who can read instructions carefully and follow a recipe should have no problem baking a delicious chocolate cake. It is really quite simple and these few extra tips will make the entire process go much smoother. Next time, instead of going to the bakery for a premade cake, try making one at home and enjoy the delicious results.

Simple Cake Recipes

As we approach the beautiful days of Springtime, we start to see the delicious fresh strawberries and peaches in our grocer's produce section as well as at the farmer's markets. If you love them as much as I do, you will soon be digging out the recipes for these special treats.


You might want to add the ones in this article to your files! The Peaches Cheesecake is so easy and delicious it will probably become a favorite among your family and friends. The Fresh Strawberry Cake is so easy you can always turn to it when you need an easy dessert.


It can be dusted with powdered sugar or you may frost with your favorite vanilla or cream cheese frosting. It just depends on how much 'sweet' you want. When dusted with powdered sugar, it is easy to pack in lunches.

PEACHES NO-BAKE CHEESECAKE
2 cups Graham cracker crumbs
6 tbsp butter, melted
1 cup sugar, divided
4 pkgs (8-oz each)
Neufchatel cream cheese, softened
1 pkg (4-serving size) peach flavored gelatin mix
2 to 3 (depending on size) fresh peaches, chopped*
1 container (8-oz) whipped topping, thawed

Mix the Graham cracker crumbs, melted butter, and 1/4 cup of the sugar well. Press the mixture onto the bottom of a 9 x 13-inch pan. Refrigerate.

In large bowl of electric mixer, beat the Neufchatel cheese and the remaining 3/4 cup of sugar together with mixer until well blended and smooth. Add the peach gelatin in and mix well. Gently stir in the peaches and whipped topping.

Remove crust from refrigerator and spoon the peach mixture over the crust. Cover and refrigerate at least 4 hours before cutting to serve. Cut into 16 pieces to serve. Refrigerate any leftovers.

*If fresh peaches are not available, use a 15-oz can of peaches that are drained and chopped.

FRESH STRAWBERRY CAKE
1 box (2-layer size white cake mix
1 pkg (3-oz) strawberry gelatin
1/2 cup boiling water
1/2 cup fresh strawberries, halved
4 eggs
1 cup canola oil

Preheat oven to 350 degrees.
Grease and lightly flour a 9 x 13-inch baking pan; set aside.

Dissolve the gelatin in the boiling water, stirring until completely dissolved. In mixer bowl, pour the gelatin mixture over the dry cake mix. Add the eggs, oil, and strawberries; blend until completely moistened and mixed. Pour the batter into the prepared pan and bake at 350 degrees until the cake springs back when touched lightly by fingertips.

Frost with your favorite frosting or simply dust with powdered sugar.