In this post, I will show you how to make Nigerian chocolate cake. Nigerian chocolate cake is one of the most delicious and unique dessert recipes available.
When done right chocolate cakes are soft, fluffy, extremely creamy and delicious. Some bakers choose to make chocolate cakes in layers along with vanilla or some other cake flavour but personally I believe nothing beats the taste of plain old chocolate cakes.
Chocolate cakes are a guilty pleasure, not advisable if you are looking to lose weight or dieting because once you taste it you can’t stop eating till the last bite. It is rich in carbohydrates, fats and loads and loads of sugar.
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Chocolate cakes are best served with ice cream, a whipped cream topping, yoghurt, bailey’s or any fruit juice. Chocolate cake can be served as a dessert after a nice meal or as a small chop at a semi-formal event.
The recipe below is very similar to the regular cake recipe, only with the chocolaty mix. When choosing the kind of chocolate to use for this cake keep in mind that there is dark chocolate and white chocolate.
You can also either use unmixed cocoa powder or you can go for something store bought like bournvita or milo. Always opt for the chocolate powder that you would prefer. I would be using dark chocolate because I love the slightly bitter taste of dark chocolate.
In this guide, we will focus on the following headings:
a. how to make moist chocolate cake in nigeria
b. nigerian moist chocolate cake recipe
c. nigerian chocolate wedding cake recipe
d. chocolate cake nairaland
e. easy nigeria chocolate cake recipe
f. chocolate cake procedure and ingredients
g. dobbys signature chocolate cake
h. how to make chocolate cake
Ingredients to make Nigerian chocolate cake (for a cake of about 10-inch diameter and 2.5 inch deep)
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1. 4 cups of plain multipurpose flour [ It is always best to use multi-purpose flour over any other premixed flour so you’ll know the quantity of baking powder you wish to add and how much you expect it to raise.]
2. 12 raw eggs
3. 4 sticks of butter / about 500g [ Use baking butter not margarine and make sure you remove the butter from the fridge at least a day before you need to use it. Do NOT melt the butter.
4. 1 cup of cocoa powder (this might be a little too big to pass through a sifter so you can break it down using a dry mill or a dry food processor)
5. 400g (2 cups) of granulated sugar
6. 3 teaspoons baking powder
7. 1 cup of dried fruit [These are also optional. If you wish to use this, soak in brandy for at least one week especially if you intend to preserve the cake for a while.]
8. ½ cup of brandy [This is for preservation and can be skipped. Add brandy cautiously, you wouldn’t want people getting tipsy from eating your cake.]
b. Cake mixer
c. Kitchen scale
d. Sieve /sifter
e. Egg whisk
h. Cake pan
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Steps to make Nigerian chocolate cake
a. The granulated sugar might be too course for creaming so you might decide to use a dry food processor to reduce the size and thus the creaming time. You can also get powdered sugar rather than granulated sugar.
b. Mix the butter and sugar in the cake mixer. Begin to cream the butter and sugar. Depending on the kind of cake mixer you have you might have to switch it off after about 10 minutes of mixing.
c. This time could be more or less depending on your mixer. Just ensure you get in up to 1 hour of creaming time. The creamed butter and sugar mixture should come out whiter than it was originally.
d. Break the eggs into a bowl and whisk, using the egg whisk, into a smooth blend.
e. Prepare your cake pan. Apply melted butter to the entire surface of the pan. Apply flour all over the surface. Ensure that every single part of the pan is covered in flour, remove the excess flour from the pan. This step is to ensure that the cake can be easily removed from the pan after baking without denting the cake.
f. Return to your creamed mixture. If your cake pan is big enough to fit the eggs, you can pour the whisked eggs into the cake mixer and cream for another 5 minutes.
g. If it is too small, you can stir in the eggs to the creamed butter by hand. You would need to stir for a while longer to ensure that they all well incorporated. Continue till you have a fluffy mix.
h. Preheat your oven to 150 degrees Celsius or 302 degrees Fahrenheit. You can turn it on at this point so it can start heating up while you complete your mixing.
i. Add your other ingredients, the dried fruit and brandy and mix with a spatula.
j. Mix the flour, baking powder and cocoa powder in a separate bowl.
k. Sift the flour and baking powder mix into the other ingredients and stir using a spatula.
l. Sift the flour in little by little and use a folding motion to stir in.
m. This is exhausting arm exercise so prepare yourself before you get to this step.
n. Keep sifting flour and folding till all the flour has been exhausted [the exact quantity stated in the recipe].
o. Ensure you mix in a folding fashion, in the same direction.
p. Sift and fold continuously ensuring that you make the cake mix really fluffy because the fluffiness of the mix would be felt in the amazing consistency of your cake when its ready.
q. After you have mixed the cake, pour into the cake pan and place in the preheated oven.
r. Bake for at least 2 hours before opening the oven to check if it’s ready.
s. Ensure that the cake has finished rising before you open the oven. If you open the oven before it has completely risen, you might get a stiff cake that wasn’t baked properly so please ensure the cake has finished raising before opening the oven.
t. To check if the cake is ready you can stick a knife into the centre of the cake. If it comes out perfectly dry, then your cake is ready.
u. You can also check if your cake is ready by checking the edges of the cake. The cake should not be stuck to the pan. If your cake passes this two tests, it’s definitely ready.
v. You can now remove your cake from the oven and cake pan. Leave to cool.
w. Slice and serve with very cold yoghurt.
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