MASSA DE CHOCOLATE PARA BOLO DE ANIVERSÁRIO | BOLO PARA 20 PESSOAS

Summary

In this video, you'll learn how to make a super fluffy, delicious chocolate cake batter that's perfect for festive occasions. The recipe is easy to follow and produces a rich, airy batter with a deep chocolate flavor. The host walks you through each step, including tips for achieving the best texture, like using large eggs and mixing the batter carefully to retain airiness. Additionally, you'll get insights on ingredient substitutions and techniques, such as using oil instead of butter and the best way to bake the cake. The result is a decadent, moist cake that can be decorated and served for any celebration.

Takeaways

• 😀 Start by beating 4 large eggs and 1 cup of sugar to create a light, airy, and creamy texture for the batter.
• 😀 Always use large eggs; if using small eggs, adjust the quantity to match the specified weight in the recipe.
• 😀 When measuring dry ingredients like flour, use a standard 240 ml measuring cup and level them off to avoid overpacking.
• 😀 Dissolve cocoa powder in hot water (not boiling) to ensure it fully dissolves and releases its flavor and color without lumps.
• 😀 For this recipe, use vegetable oil (1/4 cup) for a lighter, fluffier texture. You can substitute with margarine but not butter.
• 😀 After beating the eggs and sugar, switch from a mixer to a whisk for incorporating flour and cocoa mixture to maintain the batter's airiness.
• 😀 Alternate adding sifted flour and cocoa mixture with the hot cocoa liquid to keep the batter light and smooth.
• 😀 To enhance the cake's color and flavor, add a small amount of baking soda, but only a little to avoid altering the texture.
• 😀 Always use 100% cocoa powder for a rich chocolate flavor, as chocolate powder contains sugar and will make the cake lighter and sweeter.
• 😀 The cake should be baked at 180°C (350°F) for about 40 minutes. Test the doneness with a toothpick; it should come out clean.
• 😀 Let the cake cool completely in the pan to prevent it from shrinking or deflating. Once cooled, use a knife to release the cake from the pan.

Q & A

What makes the chocolate cake batter so fluffy and aerated?

The fluffiness and aeration of the cake batter are achieved by first whipping the eggs and sugar together in a mixer until it forms a light, voluminous cream. This creates a base that helps incorporate air into the mixture, resulting in a fluffy texture when baked.

Why is it recommended to use large eggs for this recipe?

Large eggs are recommended because they provide the right balance of moisture and structure to the batter. If using smaller eggs, the recipe suggests adjusting the number of eggs to match the total weight indicated in the video.

Can I use any type of sugar for this recipe, or is there a preference?

The recipe allows for both crystal and refined sugar, but crystal sugar is preferred. The key is to ensure the sugar is dissolved properly when whipped with the eggs, which will happen regardless of the sugar type due to the length of time it's mixed.

What is the role of hot water in this recipe?

Hot water helps dissolve the cocoa powder more effectively, preventing clumps and ensuring that the cocoa releases its full aroma and color into the batter. This also contributes to a smoother and more intense chocolate flavor.

What could be used as a substitute for oil in this recipe?

You can substitute the oil with margarine in the same amount (1/4 cup). However, it is not recommended to use melted butter, as it may weigh the cake down and affect its texture.

How does using water versus milk affect the flavor and color of the cake?

Water, especially when used to dissolve cocoa powder, results in a darker, more intense chocolate flavor and a deeper color. In contrast, milk would dilute the chocolate flavor and result in a lighter, milder cake.

Can this batter be made using a blender instead of a mixer?

Yes, you can use a blender, but it won't achieve the same aeration as the mixer. The key step is to beat the eggs and sugar into a creamy, voluminous mixture, which a blender cannot replicate as effectively as a stand mixer.

What is the purpose of sifting the flour before adding it to the batter?

Sifting the flour ensures that there are no lumps and helps evenly distribute the flour into the batter, contributing to a smoother and lighter texture. This step is especially important to avoid clumping and to maintain the aeration of the batter.

Why is bicarbonate of soda recommended in the recipe?

Bicarbonate of soda (baking soda) is used to intensify the color of the chocolate batter, giving it a darker, richer appearance. It also enhances the flavor of the chocolate.

How long should the cake cool before removing it from the pan?

The cake should cool completely before being removed from the pan. This helps ensure that the cake doesn’t shrink or collapse and makes it easier to release from the pan, especially since the sides of the pan aren't greased.