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Undeniably, chocolate cake holds the rank as the most alluring dessert and a beloved classic.
The thought of chocolate cake makes your pallet water.
Blame it on the ‘feel-good hormone’ released by the brain every time you take a bite of a chocolate cake.
A rich chocolate cake is the best pick-me-up comfort food.
This is, no doubt, one of the few special delicacies that have survived history.
The origin of chocolate cake dates back to the 1930s when chefs referred to it as the devil’s food.
Over time, various variations of the chocolate cake have come up, but the signature cocoa taste remains constant.
The Cheesecake Factory chocolate cake recipe is amazing.
You cannot say you have tasted a chocolate cake until you have used this recipe; it will make a good-quality chocolate cake that will tickle your taste buds.
If you desire a moist, creamy, rich, buttery, and sweet taste, the Cheesecake Factory chocolate cake recipe is for you.
Ingredients for the Cheesecake Factory chocolate cake recipe
For the cake:
●11/2 cups all-purpose flour
●2 large eggs
●2 teaspoons baking powder
●1 teaspoon vanilla extract
●½ teaspoon baking soda
●1 cup strong brewed coffee
●Salt to taste
●1 cup buttermilk
●½ cup unsalted butter, cubed
●1 cup brown sugar
●1 cup sugar
●¾ cup Dutch-processed cocoa
For the pudding:
●½ cup sugar
●1 teaspoon vanilla extract
●2 tablespoons corn starch
●3 ounces semisweet chocolate, chopped
●1/3 teaspoon salt
●11/2 cups whole milk
Frosting:
●8 ounces semisweet chocolate
●2 teaspoons vanilla extract
●½ cup unsalted butter, cubed
●2 teaspoons light corn syrup
●1/3 cup hot water
Instructions
Making the pudding:
1.In a heavy saucepan, mix salt, sugar, and cornstarch. Combine the mixture with milk and keep stirring. Once bubbly and thickened, reduce the heat and allow it to keep cooking for 2 minutes.
2.Melt the chocolate and pour the mixture into a separate bowl. Add vanilla extract, stir and allow it to cool. Cover the pudding with plastic wrap and refrigerate for two hours.
Making the cake batter:
1.Preheat the oven to 325 degrees Celsius. Grease a baking tin and line it with parchment paper. Mix the baking soda, flour, baking powder, and salt in a bowl. Place a saucepan on the heat and melt the butter, stir in the cocoa and add the sugars.
2.Remove the mixture from the heat and add in vanilla, buttermilk, and coffee. While stirring, add the eggs one by one and the flour mixture.
3.Pour the batter into the baking tins and bake for 40 minutes.
Making the frosting:
1.Melt the chocolate and the butter in a metal bowl over hot water. Take the mixture off the heat and pour in hot water, vanilla and corn syrup. Put in the refrigerator for 30 minutes.
2.Cut the cake horizontally and generously spread the pudding over each layer. Layer the cake over each other and decorate as you desire. Put the cake in the refrigerator.
The cheesecake factory chocolate cake recipe’s secrets revealed
Say goodbye to depending on luck to make a good chocolate cake.
Once you learn these secrets, you will never go wrong.
As you follow the cheesecake factory chocolate cake recipe, ensure that you apply these secrets.
● Use good quality cocoa powder
The rich chocolate taste of a cake comes from cocoa powder.
There is cocoa powder that is made for baking.
The right cocoa powder is unsweetened, and it contains no milk or sugar.
When you use high-quality cocoa powder, you will not go wrong with the measurements of sugar that you need to add to your cake batter.
● Use shiny baking tins
Shiny baking tins produce better cakes than dark ones.
The secret is in the amount of heat that dark tins absorb.
Dark baking tins absorb more heat than shiny ones.
Dark baking tins are more likely to burn your cake before it is ready, unlike shiny ones.
● Dust your baking tin with cocoa powder
Most recipes will direct you to dust your baking tin with flour.
When using the cheesecake factory chocolate cake recipe, dust the parchment paper with cocoa powder.
The cocoa powder will work just as well as the flour, adding an extra chocolaty flavor to your cake.
● Use room temperature ingredients
To get a chocolate cake that is impossibly fluffy with a lighter crumb, ensure that you do not use ingredients straight from the refrigerator.
Take out of the refrigerator the eggs, butter, milk, and any other ingredients in advance and give them time to attain room temperature before use.
These milk products create an emulsion that gives the chocolate cake a great texture.
● Pat the batter on a surface
Before popping your cake batter into the oven, tap the bottom of your baking tin onto a table surface.
Doing so will release any air bubbles in the batter.
Getting out all the air bubbles ensures that your chocolate cake bakes evenly.
● Follow the cheesecake factory chocolate cake recipe
Before you start carrying out any step on the recipe, ensure that you have read through it to the end and understood.
You will know what to anticipate so that you can prepare well.
Qualities of a good chocolate cake
You have nailed it!
You have made a great chocolate cake if:
Your cake is attractive: Your cake must look good. The shape and the decoration must make someone hopelessly desire to have a slice of it. Put some frosting on your cake to make it look great.
Your cake tastes great: Let your cake deliver what it promised. If you promised to give a chocolate cake, we should experience a sweet chocolaty explosion with every bite.
Your cake has a spongy, fluffy, and moist texture: A good quality cake does not feel dry or break into crumbs when you cut through it.
Common mistakes you might be making when baking a chocolate cake
Now that you know the qualities of a good chocolate cake, you may be wondering why your cake often comes out wrong.
Even with the cheesecake factory chocolate cake recipe, you are still not getting the desired results?
Here are some common mistakes you might be making and how to fix them.
Your cake is dry
Your chocolate cake should never be dry.
The most probable reason for having a dry cake is using too much flour.
The best way to fix this mistake is to use the measuring cup to scoop out the flour.
Do not use a spoon to fill flour into the measuring cup.
You are likely to get the wrong measurement.
If you have used the cheesecake factory chocolate cake recipe and your cake has come out dry, there is still some hope to fix it.
You can use buttercream frosting to make the cake a little moist.
Your cake didn’t rise
There are several reasons for this; you:
● Used expired baking powder
● Did not use a rising agent
● Over whisked your batter
●Your pan is too big for the cake
Always check the expiration of your baking powder before use.
Once your ingredients are well combined, do not get carried away with the whisking.
Fortunately, a flat cake is still edible.
You can cut it up and cover it with some frosting.
Your cake is too dense
A dense chocolate cake may result from an excessive amount of rising agent, sugar, or liquid.
Always use separate measuring utensils for wet and dry ingredients.
You may also get a dense cake when you don’t bake at the right temperature.
To fix this, always preheat your oven to the right temperature before putting in your cake batter.
FAQs
How many calories are there in a slice of cheesecake factory chocolate cake recipe?
1 slice of a cheesecake factory chocolate cake is approximately 77 grams.
77 grams of this cake has 320 calories, including 144 calories from the 45% fat component.
What flavors go well with a cheesecake factory chocolate cake?
You can use flavored oils, alcohol-based extracts, and liqueurs to add flavor to your chocolate cake.
Alcohol-based extracts are easily available in comparison to the other options.
You can use alcohol-based extracts like vanilla, lemon, hazelnut, almond, and coconut to add flavor to your chocolate cake.
How long does it take for cheesecake factory chocolate cake to go bad?
A cake will stay moist and fresh for four days.
As days go by, a cake normally loses moisture and becomes dry.
A frosted cake will lose moisture at a slower pace than a naked cake.
What is the best way to store a chocolate cake?
Store your chocolate cake in an airtight container and a cool, dry place.
Use a cake tin to store the cake or an overturned bowl.
If you want to keep the cake fresh for a week, cover it well and put it in the freezer.
How do I keep a chocolate cake from melting when transporting?
Keep the chocolate cake in the refrigerator once you have iced it.
Remove the cake from the refrigerator just as you are about to leave.
You can use dry ice or ice packets to keep the frosting from melting along the way.
Conclusion
Baking is fun when you get great results.
It can also be very frustrating when your cake always comes out wrong.
The cheesecake factory chocolate cake recipe is a lifesaver!
No more dense, dry, or burnt baking in your kitchen.
The cheesecake factory chocolate cake recipe’s secrets are easy to adapt yet important.
To make a good quality chocolate cake, you must apply every extra pro tip.
The Ultimate Cheesecake Factory Chocolate Cake Recipe
Equipment
Ingredients
- 11/2 cups all-purpose flour
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 cup strong brewed coffee
- Salt to taste
- 1 cup buttermilk
- ½ cup unsalted butter cubed
- 1 cup brown sugar
- 1 cup sugar
- ¾ cup Dutch-processed cocoa
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons corn starch
- 3 ounces semisweet chocolate chopped
- 1/3 teaspoon salt
- 11/2 cups whole milk
- 8 ounces semisweet chocolate
- 2 teaspoons vanilla extract
- ½ cup unsalted butter cubed
- 2 teaspoons light corn syrup
- 1/3 cup hot water
Instructions
- In a heavy saucepan, mix salt, sugar, and cornstarch. Combine the mixture with milk and keep stirring. Once bubbly and thickened, reduce the heat and allow it to keep cooking for 2 minutes.
- Melt the chocolate and pour the mixture into a separate bowl. Add vanilla extract, stir and allow it to cool. Cover the pudding with plastic wrap and refrigerate for two hours.
- Preheat the oven to 325 degrees Celsius. Grease a baking tin and line it with parchment paper. Mix the baking soda, flour, baking powder, and salt in a bowl. Place a saucepan on the heat and melt the butter, stir in the cocoa and add the sugars.
- Remove the mixture from the heat and add in vanilla, buttermilk, and coffee. While stirring, add the eggs one by one and the flour mixture.
- Pour the batter into the baking tins and bake for 40 minutes.
- Melt the chocolate and the butter in a metal bowl over hot water. Take the mixture off the heat and pour in hot water, vanilla and corn syrup. Put in the refrigerator for 30 minutes.
- Cut the cake horizontally and generously spread the pudding over each layer. Layer the cake over each other and decorate as you desire. Put the cake in the refrigerator.