How to: Chocolate Cake

By: P. Szwarc

Materials

• Whisk or electric mixer
• Tablespoon
• Teaspoon
• Measuring cup
• One big bowl 
• Baking tins 
• Blender 

 
Ingredients:
1 stick of butter (200 grams)
1 cup of natural yogurt (preferably unsweetened) 
2 cups of sugar 
2 ½ cups of white flour 
1 cup of boiling water 
1 teaspoon of vanilla extract 
6 tablespoons of cocoa powder
1 pinch of salt
1 teaspoon of sodium bicarbonate 
 
Method for the cake: 

1. Preheat the oven to 180 degrees Celsius. 
2. Add all the wet ingredients expect for the boiling water to a blender. This includes the butter, vanilla extract, yogurt and eggs. 
3. Whisk all dry ingredients separately in a mixing bowl expect for the sodium bicarbonate. This includes the flour, cocoa powder, sugar and salt.
4. Combine both mixtures in the blender and blend until it turns into a smooth mixture (there must be no chunks). 
5. Dissolve the sodium bicarbonate in the boiling water.
6. Slowly add the boiling water to the mixture and blend until smooth. 
7. Grease the tins with butter and flour
8. Divide the cake batter between tins and bake in the oven for 30 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean. 
9. Remove the cake carefully from the oven. 

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IMPORTANT: For the cake’s last ten minutes of baking, raise the temperature of the oven to 200 degrees Celsius. 
Icing (optional)
 
Ingredients:
1 cup of milk (preferably whole milk) 
1 cup of sugar
2 generous tablespoons of cocoa powder 
2 tablespoons of unsalted butter 
 
Method for the icing:

1. Mix all the ingredients in a bowl. 
2. Add the mixture to a pan and mix it constantly in low heat. 
3. Mix until it starts to boil (5 to 6 minutes).
4. Remove the mixture from the heat and keep and keep on mixing it until it is warm (everything should be done in the pan).
5. Drip the icing on top of the cake until it is completely covered