Most chocolate cake recipes follow this basic sequence of steps.
1. ADJUST OVEN RACK
Place the oven rack in the middle of the oven and heat the oven to the right temperature settings that your recipe calls.
WHY? If baked on a rack that's too high, the cake will over brown. Too low? No browning at all.
2. FIT AND CUT PARCHMENT PAPER
Trace the outline of the preferred cake pan on baking paper, the cut out the shape to line the pans.(If you are using the other pans, but if you will make cupcakes, just put the paper cups that fits on your cupcake tins.)
WHY? To ensure the baked cakes release easily from the pans.
3. GREASE AND LINED THE PAN
Grease the pans with butter or shortening. Line the parchment paper. Lightly floured the pan.
WHY? To doubly ensure that the cakes will not stick.
4. COMBINE DRY INGREDIENTS
Whisk the dry ingredients like flour, cocoa, and baking soda all together.
WHY? Whisking aerates as effectively as sifting.
5. SOFTEN THE BUTTER
While preparing all other steps, make sure to soften the butter at room temperature.
WHY? So that it will be easy to beat in with sugar during the process.
6. CREAMING THE BUTTER WITH SUGAR
With your stand mixer or hand mixer, beat the butter and gradually add sugar.
WHY? It will give the fine texture of the cake as a result.
7. ADD EGGS
Add the egg one by one and beat after each addition.
WHY? It will add air to the cake.
8. ADD DRY INGREDIENTS AND LIQUID
Add the combined dry ingredients in 3 parts, alternately with the liquid, either milk or any flavor that the recipe calls. Remember, "start with the flour, ends with the flour." Scrape the bottom and sides of the mixing bowl.
WHY? So that the remaining butter mixture in the bottom and flour on the sides will completely combined to the batter.
9. RIBBON LIKE
Continue beating the batter until when you lift the beater, drops will look like a ribbon.
Now it is ready to pour into the prepared pans.
10. SCRAPE INTO PANS
Use a laddle or ice cream scoop to pour the batter into cupcake tins.
WHY? To ensure that you put the same amount of batter in each cup. Leave a space for it will expand in size. Almost 1/4 space in a cup.
11. PREHEAT OVEN AND BAKE
Always use a thermometer oven to monitor the temperature inside, some oven has a built-in thermometer. Set your alarm.
WHY? It will help you to determine if the heat is enough for what the recipe calls. It will help also to avoid overcooked or under cook your cake.
12. TOOTHPICK COMES OUT CLEAN
When it is ready, insert a toothpick into the cake, and if it comes out clean and no more liquid or crumbs, meaning it is already cook. Remove from oven and cool on a wire rack.
1. ADJUST OVEN RACKPlace the oven rack in the middle of the oven and heat the oven to the right temperature settings that your recipe calls.
WHY? If baked on a rack that's too high, the cake will over brown. Too low? No browning at all.
2. FIT AND CUT PARCHMENT PAPERTrace the outline of the preferred cake pan on baking paper, the cut out the shape to line the pans.(If you are using the other pans, but if you will make cupcakes, just put the paper cups that fits on your cupcake tins.)
WHY? To ensure the baked cakes release easily from the pans.
3. GREASE AND LINED THE PAN
Grease the pans with butter or shortening. Line the parchment paper. Lightly floured the pan.WHY? To doubly ensure that the cakes will not stick.
4. COMBINE DRY INGREDIENTS
Whisk the dry ingredients like flour, cocoa, and baking soda all together.WHY? Whisking aerates as effectively as sifting.
5. SOFTEN THE BUTTER
While preparing all other steps, make sure to soften the butter at room temperature.WHY? So that it will be easy to beat in with sugar during the process.
6. CREAMING THE BUTTER WITH SUGARWith your stand mixer or hand mixer, beat the butter and gradually add sugar.
WHY? It will give the fine texture of the cake as a result.
7. ADD EGGS
Add the egg one by one and beat after each addition. WHY? It will add air to the cake.
8. ADD DRY INGREDIENTS AND LIQUID
 |
| 8-1 |
 |
| 8-2 |
 |
| 8-3 |
9. RIBBON LIKE
Continue beating the batter until when you lift the beater, drops will look like a ribbon.Now it is ready to pour into the prepared pans.
10. SCRAPE INTO PANS
Use a laddle or ice cream scoop to pour the batter into cupcake tins.
WHY? To ensure that you put the same amount of batter in each cup. Leave a space for it will expand in size. Almost 1/4 space in a cup.11. PREHEAT OVEN AND BAKE
Always use a thermometer oven to monitor the temperature inside, some oven has a built-in thermometer. Set your alarm.
WHY? It will help you to determine if the heat is enough for what the recipe calls. It will help also to avoid overcooked or under cook your cake.
12. TOOTHPICK COMES OUT CLEAN When it is ready, insert a toothpick into the cake, and if it comes out clean and no more liquid or crumbs, meaning it is already cook. Remove from oven and cool on a wire rack.
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