There are a few tips to make a perfect chocolate cake. You just have to be careful with the measurements, the quality of cocoa and the ganache to roll out the perfect chocolate cake.
1. You need to have a good quality unsweetened dark cocoa powder and blend a cup of cocoa with a cup of hot water.
2. You have to be perfect in measuring 2-3/4 cups of flour
3. The proportion of baking soda to baking powder has to be two teaspoons: 1/2 teaspoon.
4. Beat in 4 eggs with not more than a cup of butter and two cups of sugar.
5. Be very careful while blending in flour and cocoa mixture alternately and uniformly. Check for the consistency of the batter, while adding the cocoa-solution.
6. Pre-heat the oven to 180 degree Fahrenheit.
7. Divide the batter into two equal baking trays
8. Bake till done ( insert a knife into the cake if it comes out clean, the cake is done)
9. Sandwich the cakes with cream and frost it with the cocoa-cream frosting
You can make the frosting by whipping a cup of cream, a cup of icing sugar and cocoa sauce.
(Adaptation from the McCalls Cook Book by Mary Eckley)
