We all love chocolate cake!

True chocolate lovers should be happy, as today we celebrate "International Chocolate Cake Day," and of course, we celebrate at Solaris by tasting this extraordinary dessert, but do you know where the classic Chocolate Cake originates from?

Here is a bit of its history:

Chocolate cake became popular at the end of the 19th century, since until then, chocolate did not exist as we know it today.

As you may know, chocolate is a derivative of cocoa. And it was the Dutch chemist Casparus Van Houten who, around the year 1928, developed a method to extract from cocoa liquor, thus obtaining cocoa butter.

However, it was in the mid-19th century when Henry Nestlé, a Swiss national, came up with the idea of mixing cocoa butter with sweetened condensed milk, achieving a much creamier texture. At that moment, chocolate as we know it today was born.

Did you know... At Solaris, our Pastry Staff prepares up to 6000 cakes per year?

And what better way to celebrate this day than by sharing with you the recipe for the classic chocolate cake, take note:

Ingredients

- 2 eggs

- 1 cup of water

- 1 cup of milk

- 1/2 cup of sunflower oil

- 2 cups of regular sugar

- 2 cups of flour

- 1 cup of cocoa powder

- 1 1/2 teaspoons of baking soda

- 1 teaspoon of salt

- 2 teaspoons of vanilla essence

Preparation Method:

In a bowl, mix the sugar, flour, cocoa powder, baking soda, and salt. Once these ingredients are well mixed, we will form a hole in the center of the mixture and add the eggs, milk, sunflower oil, and vanilla essence.

Proceed to beat the mixture for at least two minutes. The more the mixture is beaten, the finer the final result will be.

Finally, we will preheat the oven for about ten minutes at 180ºC. Meanwhile, grease the mold in which we are going to bake the mixture with butter. Lastly, flour the mold. We will pour the batter into the mold, which at this moment will be a bit runny. This is normal at this stage of the process.

Bake at 180ºC for 30 to 35 minutes.

A trick to know if our chocolate cake is fully cooked is to insert a thin knife into the center of the cake. We will see that when the chocolate cake still needs more cooking, the knife will come out stained. Once it comes out clean, we can turn off the oven.

Keep in mind that we should not take the chocolate cake out immediately, since if it has not cooled a little, it may happen that everything that has risen thanks to the baking soda might collapse and lose all its presentation.

We invite you to share the result you have obtained from this recipe on our social media!