Chocolate cake for beginners
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Chocolate cake for beginners

1. Chocolate cake for beginners

This recipe prepared by
Velisevich Anastasiya,
the student of 1 course of
group MFL-12(СИЯ-12)


Chocolate cake for


• 1 cup of
Guinness Extra
Stout beer (as in
8 ounces-250 ml)





• Different types of
• A cutting board and a
silicone spatula


• Several
• Cups for flour, sour
cream, cocoa powder


• Several bowls of
different sizes
• A graduate


A saucepan
• A whisk and a mixer


• A 9-inch wide
(2 ½ -3 inches high)
baking pan
• A parchment paper


A cooling rack
• A sieve


A serving dish
• Saucers and forks


There are six steps to making this cake:
1. Prepare the Pan
2. Prepare the Ingredients
3. Mixing the Ingredients
4. Baking the Cake
5. Removing the Cake from the Pan
6. Making the Frosting
Let’s start cooking!


Preparing the Pan
1. This cake is baked in a 9inch wide (and 2 1/2 -3
inches high) “springform”
pan. This type of baking
pan has a hinge on the
side that expands. This
allows you to remove the
bottom of the pan from the
sides, making removing
the cake from the pan
really easy.
2. To begin, the (closed!) pan
needs to get “greased”
(putting a layer of grease or
shortening on the bottom of
the pan.) You can grease the
pan with butter, shortening, or
a non-stick spray. (I used the
non-stick spray.)


Preparing the Pan
3. Then you need to line the pan with
parchment paper. Cut the parchment
paper to match the size of the pan.
4. Press the parchment paper to the bottom
and sides of the pan. The grease will make it
5. Be sure to get the pan prepared before you
begin mixing the ingredients!
Go and pre-heat your oven to 350 F. degrees
(or 180C., Gas mark 4)


Preparing the Ingredients
If your measuring is not exact when you are making
soups or stews, it will not totally throw off the recipe.
However, with baking, measuring must be really
accurate! Get all of your ingredients assembled and
measured before you start mixing anything together.
I am making this cake using the standard US measuring
techniques, but I am listing the metric amounts as well.
2. Nine ingredients are needed to make the
cake. (Don’t make the frosting until the cake
is baked, and stone cold.) Measure all the
cake ingredients and set them aside:
4. Second ingredient: 1 stick (250gr) of
butter, unsalted .Cut it into slices
3. First, there’s the surprise ingredient
that makes this cake so rich – 8 ounces
(250 ml) of Guinness stout beer!!
(I promise, there is no beer taste to this


Preparing the Ingredients
5. Third ingredient: 3/4 cups (75gr) of
unsweetened cocoa powder (this is not the
same as instant hot chocolate!)
6. Fourth ingredient: 2 cups granulated of
sugar (400gr caster sugar)
7. Fifth ingredient: 3/4 cups of sour cream
(1 x 142ml pot)
8. Sixth ingredient: 2 eggs


Preparing the Ingredients
9. Seventh ingredient: 1 Tablespoon of
vanilla extract (15 ml vanilla essence)
10. Eighth ingredient: 2 cups of white flour
(275gr plain flour)
11. Finally, the ninth ingredient: 2 1/2
teaspoons of baking soda (12.5 ml
bicarbonate of soda)


Mixing the Ingredients
Part one: the basic chocolate mixture.
1. Pour the Guinness
stout into a 4 quart
2. Add the butter…(over medium heat)
stir or whisk until the butter has melted.
4. Once the sugar has melted, remove the
pan from heat.
3. Whisk in the cocoa powder…and the sugar.


Mixing the Ingredients
Part two: the egg mixture
5. Crack the eggs into a small dish, check for shells, and
then put the egg into a medium bowl.
7.Pour the egg mixture into the
6.Add the vanilla extract…and the sour
8. Whisking until…it is well


Mixing the Ingredients
Part three: finishing the batter
9.Now add the flour…and the baking soda.
10. Whisk everything
together until it is totally
11. Pour the batter into the
prepared pan.
12. Be sure to scrape the
pan clean with a silicone


Baking the cake
1. Put the cake into the pre-heated 350 F.
degrees (or 180C., Gas mark 4) oven.
2. Bake the cake for 45-50 minutes or until
a wooden pick inserted into the center of
the cake…comes out clean. Check the cake
after 45 minutes. This should be done
while the cake is still in the oven! I did it on
the counter top just for demonstration
purposes. Even though my cake looks like
it is not quite cooked in the very center, the
pick came out clean so I know it is cooked
3. Set the cake on a wire rack to cool
completely. Do not remove the cake from the
pan until it is cold!


Removing the Cake from
the Pan
1. Don’t even think about making the frosting
until the cake is stone cold!! This will take a
couple of hours for the cake to cool
2. To remove the cake from the pan, first pop
the hinge.
3. Then just lift the ring off the cake.


Removing the Cake from
the Pan
4. The parchment paper will be
stuck to the cake. Gently peel
off the parchment paper.
5. If this were a cheesecake,
you would just serve it right
on top of the metal base of
the pan.
6.This is such a sturdy, moist cake
that the bottom of the pan can
easily be removed. First put the
cooling rack on top of the
cake…and the bottom of the pan
slides right off.


Removing the Cake from
the Pan
7. Remove the paper.
8. Flip your cake dish so that the right side of
the dish is facing the bottom of the cake.
9. The cake will be sandwiched
between the cooling rack and the
cake dish. Flip the whole thing!
10. Remove the rack and the cake is ready
to frost!


Frosting the Cake
1. Once frosted, this cake is
supposed to be reminiscent of a pint
of stout – a dense, dark bottom with
a frothy white top.
The frosting is made with
confectioners sugar, heavy cream (or
milk), cream cheese, and vanilla.
2. Cut 8 ounces (300gr) of cream cheese
into cubes and set them in a medium mixing


Frosting the Cake
3. Soften the cream cheese in the
microwave for about 15 seconds.
You do not want to melt the cream
cheese, just soften it a bit.
Sift 1 cup of confectioners’ sugar
(150gr icing sugar) on top of the
cream cheese.
4. Sifting the powdered
sugar gets rid of any lumps.
5. Using an electric mixer, whip
the cheese and sugar together
until it is fluffy and smooth.


Frosting the Cake
6.Whip in 1 teaspoon of vanilla extract.
7.Add up to 2 Tablespoons of heavy cream (or
milk) in small amounts…beating after each
addition…until you have a spreadable
(NOTE: This is a lot less heavy cream than
indicated in the English-metric version of this
recipe. English double cream is much thicker
than heavy cream and has a consistency of
something close to American sour cream.)


Frosting the Cake
8. Spread the frosting on the top of cake,
starting at middle and fanning out to the top
edge of the cake. The sides of the cake do
not get frosted.
9. Although if you love frosting, double the
frosting recipe and frost the sides as well!
(I wish I had done that!)


WOW! I did it! Want a slice? Or two?
Grab a fork and dive in….Enjoy!!
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