Night before my flight to Singapore, it was the time of our cake mix to become a beautiful chocolate cake. At two in the morning is not the best hour to bake your first ever cake, but it works too.
This is our first try so let’s see what happens. 🙂
IN OUR KITCHEN.
THE FINISHED PRODUCT
Frosting is done. We call it DEATH BY CHOCOLATE CAKE. Hihihi.
He is happy. I am happy too.
Mr. and Mrs. Paras’ small fry, easy-peasy, lemon squeezy guide to baking a perfect chocolate cake.
We used Duncan Hines Moist Deluxe Swiss Chocolate Cake Mix
Read the instructions at back of the box. That should be easy.
Before preparing the cake mixture, preheat the oven at 170 degrees Celcius, emphasis on the Celcius as some ovens are set in Fahrenheits.
Mix the cake mix with 3 eggs, water and vegetable oil (as stated in the instructions). Keep mixing until well blended.
When mixture is looking smooth, pour the mixture in a cake pan. We used a round cake pan with an easy to remove bottom that looks like this.
The cake mixture is ready for baking in the oven. If you stick a toothpick into the center of the cake and it comes out clean, then it is time to remove it from the oven to be ready for frosting.
Take out your most beautiful plate and invert the chocolate cake into the plate.
FROSTING THE CAKE. We used a straight from the can frosting to make our lives easier. Betty Crocker brand is easy to find in any supermarket.
Spread the frosting on the surface of the cake, including the sides. Keep spreading until you are happy with the way it looks. If you don’t like your cake to be too sweet, no need to use all of the frosting.
40 minutes later, VOILA!
For dramatic effect, you can even add berries on top.
or a sprinkle of icing sugar…
Complements best with a glass of champagne…
Or a cup of coffee with a splash of Bailey’s, topped with whipped cream.