Amo el pastel de chocolate; es para mí la máxima expresión del postre perfecto. Claro está que no todo el mundo sabe hacerlos bien y muchas personas parecen tener un paladar muy sencillo que solo percibe lo dulce, más allá de prestar atención a la humedad del pastel, su miga, el sabor del chocolate o el cacao y de las cremas usadas. Hay gente que, aunque suene duro, es muy simple cuando se trata de postres, y, como les dije anteriormente, para ellos basta si algo está dulce para que eso les complazca.
Fui criada en un hogar probando los pasteles de una tía repostera; luego primas y otros familiares también se unieron a ese legado y, cuando creces en un hogar donde hacen buenos postres, es difícil que cualquier torta te parezca de buena calidad. Incluso mi mamá, a la que no le gusta la cocina, sabe hacer un postre que le queda muy rico y es el caso del quesillo.
Sin embargo, me he topado con gente que hace postres de un sabor muy pobre y que además se jacta de decir que estaba exquisito. Yo prefiero guardar esas calorías para una comida que en realidad vaya a disfrutar y paso de esos postres que no complacen mi paladar; a la vista ya los reconozco. En una ocasión estuve en una fiesta y solo al ver la torta de chocolate supe que algo no había salido bien; se notaba en el color opaco de la torta, lo cual me llevó a concluir que la habían hecho con algún tipo de bebida de chocolate o con un cacao debaja calidad; también se notaba densa y no me equivoqué porque en el momento de picar la torta el cuchillo hizo resistencia; eso solo habla de un pastel sin miga, exceso de harina. Como ya habrán podido intuir, no probé ese pastel.
En algunas ocasiones, cuando sé que estaré presente en el cumpleaños, me ocupo de hacer el pastel; es un regalo ideal que siempre es visto con buenos ojos y que además me garantiza que luego de cantar el cumpleaños comeré pastel. ¡Todos salimos ganando! (lol)
Hoy les comparto la receta de un pastel de chocolate que queda muy delicioso, súper húmedo y con profundo sabor; una de las claves es usar cacao de buena calidad. ¡No lo olviden!
I love chocolate cake; for me, it's the ultimate expression of the perfect dessert. Of course, not everyone knows how to make it well, and many people seem to have a very simple palate that only perceives sweetness, beyond paying attention to the moistness of the cake, its crumb, the flavor of the chocolate or cocoa, and the creams used. Some people, although it may sound harsh, are very simple when it comes to desserts, and, as I said before, for them, it is enough for something to be sweet for them to be satisfied.
I was raised in a home where I tasted the cakes of an aunt who was a pastry chef; then cousins and other relatives also joined in that legacy, and when you grow up in a home where they make good desserts, it's hard for any cake to seem good quality to you. Even my mom, who doesn't like to cook, knows how to make a dessert that turns out very tasty, and that's the case with quesillo.
However, I have come across people who make desserts that taste very poor and who also boast that they were delicious. I prefer to save those calories for a meal that I will actually enjoy and skip those desserts that do not please my palate; I can recognize them at a glance. Once I was at a party and just by looking at the chocolate cake I knew something had gone wrong; you could tell by the dull color of the cake, which led me to conclude that it had been made with some kind of chocolate drink or low-quality cocoa; it also looked dense, and I was right because at the time
Ingredientes (Ingredients)
- 3 tazas de harina de trigo leudante.
- 1 taza de azúcar blanca.
- 1/2 taza de azúcar morena.
- 1 taza de leche.
- 1 cucharadita de vinagre.
- 1 taza de aceite.
- 4 huevos.
- 1/2 taza de agua caliente.
- 1 cucharadita de bicarbonato.
- 3 cups self-rising wheat flour.
- 1 cup white sugar.
- 1/2 cup brown sugar.
- 1 cup milk.
- 1 teaspoon vinegar.
- 1 cup oil.
- 4 eggs.
- 1/2 cup hot water.
- 1 teaspoon baking soda.
Preparación (How to make it)
- Se colocan el azúcar blanco y morena junto con el aceite, batir hasta integrar.
Add the white and brown sugar together with the oil, beat until combined.
- Se colocan los huevos y se bate hasta integrar.
Add the eggs and beat until blended.
- Se tamizan los ingredientes secos y se agregan a la mezcla anterior intercalando con la leche a la cual se le adicionó el vinagre para cortarla, generalmente lo hago en tres rondas.
Sift the dry ingredients and add them to the previous mixture, alternating with the milk to which vinegar has been added to curdle it. I usually do this in three rounds.
- Una vez que se logra una mezcla sedosa, se agrega la media taza de agua caliente. Mezclar con movimientos envolventes hasta integrar.
Once you have a silky mixture, add half a cup of hot water. Mix with folding motions until combined.
- Lo coloqué en un molde de aluminio previamente enmantequillado y enharinado. Se lleva al horno precalentado a 180 grados centígrados por cuarenta minutos aproximadamente, recuerda que el tiempo de horneado siempre dependerá de tu horno.
I placed it in an aluminum pan that had been buttered and floured beforehand. Bake in a preheated oven at 180 degrees Celsius for approximately forty minutes. Remember that baking time will always depend on your oven.
Para agregar más capas de sabores rellena con lo que más te guste, en esta ocasión la rellené con una crema de naranja y trozos de galleta Oreo. También añadí crema de mantequilla pintada con colorante verde, agrgué chocolate derretido y polvo de galleta Oreo.
To add more layers of flavor, fill it with whatever you like best. This time, I filled it with orange cream and Oreo cookie pieces. I also added buttercream colored with green food coloring, melted chocolate, and Oreo cookie crumbs.
¡Este pastel de choclate queda completamente delicioso!
This chocolate cake is absolutely delicious!
¡Que delicia! el chocolate con chocolate, creo que es el único dulce que como, así que me gustó esta receta 🤗🌟.
A mi me gustan muchos los postres, pero una buena torta de chocolate siempre será mi favorita :)
Cake is an ubiquitous dessert shared amongst family and friends at celebrations of all types, for religious festivals and offerings, and to mark momentous occasions. Although not necessarily made or consumed for its nourishing qualities, cake is still known all over the world, a shared foodway that at the same time is customized and unique for different cultures.
As Nicola Humble, professor and author of Cake states, “cake is one of those foodstuffs whose symbolic function can completely overwhelm its actual status as comestible. More than anything, cake is an idea.”
November being my birthday month, I thought it would be fun to look into the history of cake and how it came to be that we celebrate with cake. While it’s not possible for this short post to comprehensively cover the world history of cake, I have chosen to focus on the history of cake through an European lens, which is where the cake evolved to the modern version we are familiar with in the United States.
Historians can trace the making of cake all the way back to the heyday of the ancient Egyptian, Roman, and Greek civilizations. “The Egyptians started off by sweetening bread dough to make something fancy, but around 3,000-5,000 years BC (Before Cake) they began making something with a specifically different name and purpose, which was known as a cake,” explains historian Alysa Levene in her book
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Very interesting to learn
Yes :)
las veces que he intentado una una torta con aceite me queda fatal y no me levanta Voy a hacerlo con tu receta y te digo como me va.
Saludos amiga @eugelys
Esta queda bien amiga, tal vez las recetas que has usado tienen mucha cantidad de aceite, saludos Mafa :)
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