It’s no surprise that the very first chocolate cake was baked in an airtight tin. Back in those days, families didn’t have microwave ovens or refrigerators, so baking a chocolate cake usually meant running out to the local dairy and placing the dessert in a pan on the counter to be baked. In those days, the only option for families was a chocolate cake with a rich brownie frosting. For some families, the chocolate cake was their only Christmas gift.
But these days, more people are looking for ways to expand their food horizons beyond traditional white cupcakes and brownies. In fact, in many families, there is one dish that is considered the ultimate Christmas treat, and it’s not a cake at all. That dish is chocolate eclairs or chocolate fondant icing. Chocolate eclairs are made with chocolate and fondant icing, and they’re served just as beautifully in a restaurant as they are in your home.
How to Bake the Perfect Chocolate Cake
A chocolate cake is usually baked in a brick oven or on the barbecue grill. Baking with fondant icing allows you to create a moist, gooey cake that will rise beautifully. By baking it in a pan on the stove or in the oven, you can use a thermometer to check the internal temperature, which will tell you when the cake is done. Sometimes it’s necessary to preheat the oven or prepare the cake batter. It doesn’t take much time, but baking with fondant icing is quick and easy, especially when you learn how to do it by trial and error.
One of the most popular versions of chocolate eclair is one made with brownie batter. A basic chocolate cake recipe will use a chocolate cake mix and brownie powder to make a smooth batter. If you don’t have a brownie powder, choose a flavor that compliments your chocolate taste, such as gingerbread or mint. Fondant icing makes the brownie cake more appealing and adds texture. The texture can be soft and fluffy or very rich and smooth.
You can bake a chocolate eclair in an electric or gas oven. If baking in the oven, the fondant will give the cake a smoother texture than if baking it on a griddle or skillet. Always use a thermometer to test the temperature of the cake. This ensures that the chocolate doesn’t harden or burn while it is baking.
When making a chocolate cake, always bake it at the right temperature. Check the bottom of a mixing bowl to ensure that it is not too hot; a few drops of water can cool it down just fine. For best results, chocolate cake recipes will use a lower temperature. As for your brownie mix, it’s best to use a high-quality product that will produce a smooth and creamy frosting instead of fondant icing.
When your chocolate cake is done baking, let it cool completely before you cut into it. Once you’ve preheated your oven, you can put the brownie mix on top of your cake. Make sure you smooth out any lumps and spread them out evenly. Frost your chocolate cake with your desired brownie mix. Then remove your fondant icing from your mixer and spoon it over the cake.
When your chocolate bakes, test a piece of cake by removing just a few drops of water from its center. If the water runs quickly and easily, this indicates you have the right consistency when baking. Your chocolate cake is ready to enjoy when it is done! Make sure to let it cool completely before you cut it into smaller pieces.