Videos

Chocolate Cake

Added Oct 20, 2015 •

Copy this URL:
Embed code:	<iframe class="edlio-embed-player" type="text/html" width="640" height="360" src="//www.rowlandhs.org/apps/embed/?v=92480" frameborder="0" allowfullscreen></iframe> Change dimensions

Show Transcript

hi the first step to your cake your chocolate cake is always the same as any recipe going to make sure that you put on your apron tie your hair back and wash your hands  cyborg taking care of that so now what you see here is our equipments  sorry couldn't is all set and we can go ahead and start to make firefighter so the Second Step you want to do is to pre-heat your oven to 350 degrees that's 350 also make sure that your oven racks are in the correct position where you want them to be  ideally you want to bake in the middle of your oven so make sure your racks are position okay now that that's then we are going to go ahead and start making your cake mix so the for the sugar for the purpose of this video I am going to do a half recipe but just make sure for measurements you are you whatever your recipe says in class I'm so for sugar it's really easy to measure you just scoop skip a little bit more than you need and then level off and put your sugar in the bowl for your flower it's a little bit different for the flower in the cocoa powder for the flower  you are going to spoon it in and then level you can't scoop queso again to spoon it in sorry that was a little piece of plastic from from the lady going to just spin it in this is the correct procedure for measuring flour so spoon in and then level off suspend level and then if y measuring  just two tablespoons worth of flour while then you will just scoop and level so that's how to measure your flower cancel my flower is in and the next I need my cocoa powder so for the cocoa pod you're going to measure pretty much the same as you did for your flower  it's going to go ahead and Dunedin spinning in bubble it off and inigoes Aaron's  again same thing if you're measuring spoon that one you'll just scoop and level so this point I have my three ingredients in so far then I need my baking powder and baking soda  so the point of baking powder and baking soda is to make your cake rise there known as leavening agents and that means just that that they will let in or rise the that make the cake rice  so again for your for your measuring spoons who are going to scoop and level so scoop and level so there's my baking powder then I'll put my baking soda baking soda and then last stop at least you need salt  when you measure your salt you can measure over the sink or empty container to catch any extra snow different just bored and  level and Ingalls Basalt okay so these are all my dry ingredients so at this point I'm going to whisk my drive and what you have here at this point is basically a box cake mix except it doesn't have preservatives and additives it's all ingredients that you know you can pronounce if you look at the ingredients on box cake mix you may or may not be able to pronounce all the ingredients in there and the rule of thumb is if you can't say it you probably don't want to put it in your body  hey so didn't really take very long right to make this so it is always best if you can make make your items from scratch if you don't have a with at home and definitely pick one up at 99 Cent Store Big Lots Dollar Tree that's pretty investment  so just try to break that any little clumps that you have come get it all nice we was together so there's our dry mix  then for the wet ingredients you are going to take your liquid measuring cup make sure you are using the  the red side let me get the pegs for Sun suffer your egg you always want to use  an empty bowl  and then check it makes we don't have any shell or any blood spots it looks good don't put that in and then you need to go wash your hands to make sure you get rid of any potential cross-contamination from salmonella so  go ahead and Ash making sure that you are paying attention to your cuticles and your fingertips and your knuckles and make sure that you rinse with warm water okay so now that I've cleaned up from turn the raw egg I can you want to combine the yolk and the white a little bit eggs are also a leavening they're considered a natural leavening agent or baking powder and baking soda considered chemical leavening agents so just a little bit you just need to whisk it just a bit okay  pics of an egg is there so now I just need my milk and my oil so for my milk again you're using the red side you want to measure on a surface and you're going to look at I level make sure you look for the meniscus and in in that goes  then I'm going to measure my oil again same different same thing level surface check it at eye level and look for the meniscus can I lose my oil so I'm going shoe with that together and then the last thing I need is my vanilla case so here is my one teaspoon of vanilla and get your liquid together  okay the hot water or hot coffee is going to come into play in just a second so the next thing you want to do to get your battery together and you're going to use the well method so use the back of your rubber scraper to push all the dry ingredients to the sides of the bowl just like this sorry it slid a little bit when I tipped and then you're going to pour liquid into the middle  and he will come back to the Whisk but not not yet you want to start to make this with your rubber scraper okay and when you get this all combined it should look how much psych cake batter Scentsy once you put the hot water or hot coffee it is going to be much more liquidy than what you're used to if you've made a box cake before but that's that is the correct consistency it will be liquidy and I'll come out and delicious it really is a very good basic cake  so as you can see I'm just rotating the go around with my free hand you do not want to mix this cake with a mixer whether that's a hand mixer or a stand mixer sour contains a protein called gluten  and the more you move gluten the more tough your baked and that's that's not what you want hear you want a nice moist cake so you really do need to take the time to time to measure your ingredients out instead of using a box cake you should also take the time to stir by hand is really not that big of an effort right so now I have it mixed  I'm going to get my my hot coffee again using the red side of your measuring cup and no different all the Glades are going to measure the same level surface I level look for the meniscus so this point it looks like a standard cake batter or brownie batter when I add this coffee it is going to thin out a bit  Summit AT it in stages  and the reason you have to add hot liquid here is your baking powder is double activating so activate someone's to rise when it comes in contact with the liquid which was your milk and eggs and oil and then it activates the second time when it comes in contact with heat so that would be the hot coffee as well as the oven once it starts to bake hey in here goes the last of it all right at this point I have a pretty thin not sure you can see that in the camera but  maybe if I screwed it up  it's pretty liquidy so what you want to do is back into your large measuring cup  and as much as you want to do don't lick the bowl does a does have raw egg so that is potential salmonella turn rubber scraper to get it all into the measuring cup  who's going to be the easiest way to fill your  your baking pans cupcake pans  right cuz you're measuring cup has a handle in a pour spout to make it nice and convenient for I sent those out of the way and then just depending on what  what kind of pan you are you can parchment accordingly so a cupcake pan then you just put the cupcake liners and those are made out of parchment paper if you are using a cake pan then you played  you would cut a circle of parchment paper to fit turn cooking spray in and they put the parchment paper back the tekna spray will help the parchment paper to stay so that's a through z if you're making cupcakes then again you just use the regular cupcake liners and those are made out of parchment paper  so cannaline  and you want to fill your cupcakes about 2/3 - 3/4 of the way  when it comes to Chocolate batter it's so dark when it bakes that on your parchment liners what is not really going to show through if I were using foil liners and of course the design from the foil liner would show so I'm going to start by filling in 2/3 or so can you do want to eyeball it to try to get them nice and even so that they bake evenly  and then if you doing a round layered cake if you're doing an 8 inch round you would bake it for 30 to 35 minutes for cupcakes bake for 20 to 25 minutes if some drips on the metal just make sure that you wipe like I just did right here  make sure that you wipe that up  before it goes in the oven otherwise it just burns on to the pan turn my last of the one-sided I got 12 except there was one that I overfilled scanner borrow some of that better relocate you can always even than out if you overfill there we go set in the oven for 20 to 25 minutes again just don't forget if you got some batter on the metal pan itself just go ahead wipe wipe that up so doesn't get burnt on an O the other tip I have for you before it goes in the oven is just give it a little tap and that'll get rid of any little apples before it goes in the oven nothing major just a little  and that's it for the cake part don't know they're done buy just lightly when they come out you just lightly push listener and if it bounces back its dead if it leaves the dent from your finger it's not good if you're on a round cake pan thing with the finger test but you can also see on your round cake pans I'm not sure it'll show on camera but it starts to pull away from the sides a little bit and then you'll know that it's done cuz it's in the liner but on a round pan you'll you'll see that so those are your two checks you don't need to think I like to say that rookies you're no longer refuse alright that's it

Uploaded by Kathy Stella.

Videos

Chocolate Cake

More videos from Kathy Stella