Why Chocolate Cake is the MVP of Desserts (and We Don’t Mean Most Valuable Player)

Let’s be honest, folks. When it comes to dessert, there are a lot of contenders. Fruity tarts boast vibrant colors, creamy cheesecakes offer a luxurious bite, and carrot cake… well, carrot cake has raisins (raisins!). But there’s one dessert that consistently steals the show, a timeless classic that unites us all: chocolate cake.

So, what is it about this seemingly simple dessert that has us reaching for another slice (and maybe another)? Buckle up, chocoholics, because we’re about to dive into the delightful science and psychology behind our unwavering love for chocolate cake.

It’s a Flavor Fiesta: Chocolate itself is a flavor party in your mouth. Bitter, sweet, with a hint of fruitiness, it’s a complex dance on your taste buds. And when you add that to a moist, fluffy cake? Pure magic. The smooth, fatty texture just adds to the whole “gotta-have-more” feeling.

The Smell Test: We all know the power of a good smell. The rich aroma of chocolate cake baking in the oven is basically an invitation to happiness. It triggers those feel-good memories of birthday parties and childhood treats, making our brains practically scream “eat cake!”

The Science of Cravings: Did you know cocoa helps your brain release endorphins or your body’s natural “feel good” chemical? This explains why our moods improve when we are eating chocolate cake. Okay, so chocolate does have a tiny bit of caffeine and theobromine, which can give our mood a little boost. Plus, sugar activates the reward centers in our brains, making us crave that delicious combo of chocolate and sweetness. Basically, our bodies are working against us in the best way possible.

More Than Just a Treat: Chocolate cake isn’t just about satisfying our sweet tooth. It’s become a symbol of celebration! Birthday parties, graduations, work promotions – all these happy occasions call for a slice (or two) of chocolate cake. It creates memories that last a lifetime.

The Ultimate Comfort Food: Let’s face it, sometimes life is tough. And when that happens, there’s nothing quite like a slice of chocolate cake to bring a little comfort. The rich flavor and soft texture can be a warm hug for your soul, reminding you of simpler times.

A Canvas for Creativity: Chocolate cake is like a blank canvas for dessert artists! From creamy frostings and gooey fillings to playful decorations and sprinkles, it’s a platform for endless customization. No two chocolate cakes have to be the same, making it perfect for any occasion.

So, there you have it. Chocolate cake isn’t just a dessert, it’s an experience. It’s a celebration, a comfort, and a delicious reminder of good times. The next time you find yourself drawn to a slice, don’t fight it! Embrace the chocolatey goodness and indulge in this timeless dessert champion.

Prep Like A Pro

Chilled Out Chocolate Cake: Prep Like a Pro, Bake with Ease

We all know the feeling: you’re craving a slice of rich, decadent chocolate cake, but the thought of prepping and baking feels like a chore. Fear not, fellow chocoholics! Here’s your guide to getting ready for chocolate cake baking without the stress.

Pantry Shopping:

Do a quick fridge and pantry scan before heading to the store. Here’s a quick checklist

• Baking essentials: Flour, sugar, baking soda, baking powder, salt
• Chocolate magic: Cocoa powder For this recipe I prefer Hershey’s 100% Cacoa
• Wet ingredients: Eggs, butter (softened is ideal, but if it’s firm, no worries, we can work with it!), milk (or a dairy-free alternative), and olive oil
• Flavor boosters: Vanilla extract (a must!), and espresso powder (intensifies chocolate flavor)

What is the best Cocoa for Chocolate Cake?

We used natural unsweetened 100% cocoa or “cacao”. You can use a variety of brands such as Hershey’s, Nestle, or Ghirardelli, but be sure to use “unsweetened” cocoa.

Can I substitute with Dutch Process Cocoa?

Baking is making chemical reactions into art. The type of ingredients you choose makes a difference. When using a recipe that calls for baking soda and cocoa powder, using 100% unsweetened cocoa reacts better than Dutch Process Cocoa.

Power In Preparation:

• Line your pan: Parchment paper is a baker’s best friend! It prevents sticking and makes cleanup a breeze.
• Gather your tools: Mixing bowls, whisk, measuring cups, spoon, and an electric mixer if you have one (but a good ol’ whisk works too!). Pro-tip: if you don’t have a fancy mixer, enlist a friend to be your designated arm-strong for whisking!
• Preheat the oven: You wouldn’t put a baby in cold water and make them wait for the water to warm up: Your cake is no different. Take a second and turn the oven on to 375°F so it is at the temperature when you are ready to bring on the heat!

Ingredients:

• All Purpose Flour
• Unsweetened Cocoa Powder
• Granulated Sugar
• Baking Soda
• Salt
• 2 cups room temperature coffee -Caffeine free is acceptable
• Vanilla extract
• Light Olive Oil

Instructions:

This cake is simple to make. If you can make a box cake you can make this decadent cake from scratch. Here are a few pro tips to ensure your cake is perfect every time.

• Whisk together wet ingredients and dry ingredients in separate bowls.
• Have your ingredients at room temperature.
• Choose high-quality ingredients. Not only will you taste the difference but the texture and all-over results will be better when you use quality ingredients.

World Famous Chocolate Cake

Recipe by SharaCourse: Dessert

Servings

16

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

300

kcal

Ingredients

• 3 cups All Purpose Flour

• 1/2 cup unsweetened Cocoa Powder

• 2 cups Granulated Sugar

• 2 tsp Baking Soda

• 1 tsp Salt

• 2 cups warm Coffee (no cooler than room temp)

• 1 TBS Vanilla

• 2/3 cup light Olive Oil

• Ingredients for Chocolate Butter Cream Frosting

• 1 cup Salted Butter -Room Temperature

• 1 cup Coconut Oil (or 8 oz Cream Cheese depending on preference)

• 5 Cups Powdered Sugar

• 3/4 cup Unsweetened Cocoa Powder (1 cup for a dark chocolate frosting)

• 1/2 tsp Salt

• 2 tsp Vanilla Extract

Directions

• Preheat Oven to 350° F
• Butter 2-Round Cake Pans for a Layer Cake
  OR- Butter a 9×13 Pan for a single-layer cake
• Line the bottom of your greased pan(s) with parchment paper
• In a large bowl whisk together your dry ingredients: 3 cups flour, 1/2 cup cocoa powder, 2 cups sugar, 2 tsp baking soda, and 1 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it).
• In a separate bowl, mix your wet ingredients: 2 cups warm coffee, 1 Tbsp vanilla extract, and 2/3 cup olive oil.
  
  
• Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be slightly lumpy. Divide equally between prepared cake pans, and bake in a preheated oven at 350˚F for 35 minutes or until a toothpick comes out clean. Let cool in the pan for 15 minutes then transfer to a wire rack to cool completely before frosting.
• How To Make Chocolate Butter Cream Frosting
• n the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together Coconut Oil (Or 12 oz cream cheese) with 1 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed.
• Sift in 5 cups powdered sugar with 1 cup cocoa powder, sifting in batches as needed to ensure there are no lumps. Then add 1/2 tsp salt. Mix on low speed until well combined. Thoroughly scrape down the bowl, then increase to medium/high speed and beat until smooth and whipped (1 min).
• Add 2 tsp vanilla and beat on medium/high until smooth (1 min). Now it’s ready to be spread or piped onto the cooled cake layers.
• How To Frost a Cake
• Set a cake layer onto a serving platter. Apply 1/3 of the frosting over the first layer then cover with the second layer, placing it top-side-down for an even top. Frost the top and sides of the cake. Enjoy or store it for later