Best Moist Chocolate Cake

     Chocolate cake is basically made with chocolate, it can be made with other ingredients, as well. The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones.

     The Duff Company of Pittsburgh, a molasses manufacturer, introduced Devil's food chocolate cake mixes in the mid 1930s, but introduction was put on hold during World War II. Duncan Hines introduced a "Three Star Special" (so called because a white, yellow or chocolate cake could be made from the same mix) was introduced three years after cake mixes from General Mills and Duncan Hines, and took over 48 percent of the market. In 1828, Conrad Van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was "rock cacao" or ground into powder. The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate called conching was developed in 1879 by Swiss Rodolphe and made it easier to bake with chocolate as it "amalgamates smoothly and completely with cake batters. Until 1890 to 1900, chocolate recipes were mostly for drinks.

     In the U.S., "chocolate decadence" cakes were popular in the 1980s; in the 1990s, single-serving molten chocolate cakes with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne" were popular. Chocolate lounges and artisinal chocolate makers were popular in the 2000s. Rich, flourless, all-but-flourless chocolate cakes are now standard in the modern pâtisserie," according to The New Taste of Chocolate. 

     In Philippines, we associate Chocolate Cake with Goldilocks or Red Ribbon. Both a leading cake company. Cakes are often the center of any festivities, chocolate flavored being the kids favorite. Here is my version that my food tasters here say is comparable to that of Goldilocks.

Photos by SDeluz

Ingredients:

1/2 cup butter 

1 cup white sugar (refined)

2 eggs

3/4 tsp. vanilla extract

3/4 cup milk

1 1/4 cups all-purpose flour

3 tbsp. unsweetened cocoa powder

3/4 tsp. baking soda

1/2 tsp salt

Procedure:

1. Pre heat oven to 350°F (176°C)

2. Grease 9x13 pan. (I prefer using silicon pans so there's no need for greasing).

3. In a mixing bowl, sift together flour, cocoa, baking soda and salt. Set aside.

4. In a large mixing bowl, cream together butter and sugar until light and fluffy.

5. Beat in eggs one at a time. Stir in vanilla.

6. Beat in the flour mixture alternately with the milk, mixing until incorporated.

7. Pour batter into prepared pan.

8. Bake for 40 minutes or until toothpick inserted into the center of the cake comes out clean.

9. OPTIONAL: Leave to cool before cutting the cake in the middle to make layers. Spread chocolate frosting on the middle layer and top. Garnish with desired decor (nuts, fruits, etc.)