Today I wanted to make a chocolate cake, specifically, a chocolate cake with bittersweet chocolate. I have a friend coming over later, and I know she loves this kind of cake, so I thought, why not give it a try? I’ve made regular chocolate cakes before, but this was my first time working with bittersweet chocolate.
I started by gathering all the ingredients. I got some butter, flour, eggs, sugar, and of course, the star of the show – bittersweet chocolate. I also grabbed some powdered sugar for dusting later. I already got most of them in my kitchen.
First, I took an 8-inch springform pan and greased it with butter. Then, I sprinkled some flour all over the inside, making sure it was evenly coated. I tapped out the excess flour. Prepping the pan is always the first step, right?
Next, in a medium-sized bowl, I sifted together some flour. I added the sugar and mixed them with a whisk. It is an important step.
Then, I melted the bittersweet chocolate. I did this by placing a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl didn’t touch the water. I added the chocolate to the bowl and stirred it occasionally until it was fully melted and smooth. While the chocolate was melting, I started working on the batter.
I cracked the eggs into a large bowl and beat them with an electric mixer. Gradually, I added some sugar to the eggs, continuing to beat until the mixture was thick and pale yellow. It took a few minutes, but it’s important to get that nice, fluffy texture.
Once the chocolate was melted, I took it off the heat and let it cool for a few minutes. Then, I slowly poured the melted chocolate into the egg mixture, mixing on low speed until it was well combined. After that, I gently folded in the dry ingredients until just combined. I didn’t overmix it. Overmixing can make the cake tough.
I poured the batter into the prepared pan and spread it evenly. Then, into the oven it went! I baked it for about 30-35 minutes at 350°F (175°C). I knew it was done when a toothpick inserted into the center came out with just a few moist crumbs.
Once the cake was baked, I took it out of the oven and let it cool in the pan for about 10 minutes. Then, I carefully removed the sides of the springform pan and let the cake cool completely on a wire rack.
Finishing Touches
After the cake had cooled down, I dusted the top with some powdered sugar. It looked so pretty and professional, if I do say so myself!
I have to say, the cake turned out amazing! It was rich, moist, and had that perfect bittersweet chocolate flavor. I sliced it and It’s so yummy. My friend is going to love it. I can’t wait to see her face when she takes the first bite. This recipe is definitely a keeper. I’ll be making this bittersweet chocolate cake again for sure.
- It’s really a rewarding experience to bake something from scratch and see it turn out so well.
- Plus, the house smelled amazing while the cake was baking.
- There’s nothing like the aroma of freshly baked chocolate cake.
Hope you guys give it a try sometime. Let me know what you think!
