The ultra-rich and super-moist chocolate cake is a perfect family dessert. It is very convenient to prepare, and you can bake it very quickly. The only thing that you have to keep in mind that it will take a while to incorporate all flavors, and that is why it is best to prepare a day before serving and keep refrigerated in an air tight container. Galaxy Gas Nitrous Recipe: Rich Chocolate Cake includes a milk concoction that you will whip in the Galaxy Gas Whipped Cream Dispenser and infuse the cake to make its texture extra soft and fluffy. The chocolate ganache is then whipped in the Galaxy Gas Whipped Cream Dispenser to create a decadent, frothy cake frosting. Serve it on its own or with a scoop of vanilla ice cream, this cake proves to be the best treat for dinners, potlucks, celebrations and birthdays. Children or adults both love this creamy, indulgent, rich chocolate cake.
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Level |
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Cook time |
30 Minutes |
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Preparation |
20 Minutes |
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Yield |
4-6 Servings |
Apparatus:
⦁ Whipped Cream Canister
⦁ Whipped Cream Charger
- All-purpose flour – ½ cup
- Eggs – 3
- Salt – 1 pinch
- Buttermilk – ½ cup
- Vegetable oil – ½ cup
- Sugar – 1 cup
- Baking powder – 1 teaspoon
- Baking soda – ½ teaspoon
- Dutch-process cocoa – ½ cup
- Condensed milk – ¼ cup
- Whole milk – ¼ cup
- Whipping Cream – 1 cup
- Good quality dark chocolate – 1 cup
- Icing sugar – ¾ cup
- Sift all the dry ingredients, including flour, salt, baking soda, baking powder, and cocoa.
- Grease baking pan-sized 8” x 8” with butter and sprinkle with flour.
- Beat the eggs and add sugar. Continue to whisk until well combined.
- Add buttermilk and oil and whisk again.
- Now add the dry ingredients, and with the help of a rubber spatula, mix them well.
- Pour the mixture into the cake tin and bake for 25 – 30 minutes at 350 degrees Fahrenheit
- Check the cake with a knife or toothpick, and when it comes out dry, it means the cake is fully baked.
- Take out from the oven and let it cool.
- Make holes on the surface of the cake
- Combine milk and condensed milk and pour it in the Galaxy Gas Whipped Cream Dispenser.
- Screw in 1 Galaxy Gas Whipped Cream Charger, charge, and shake well.
- Remove the charger and attach a thin, long nozzle to the whipped cream dispenser.
- With the help of this nozzle, inject the milk mixture into the cake through the holes. Pour the remaining mixture on top of the cake.
- Leave the cake for three to four hours so that it absorbs the condensed milk mixture.
For the Chocolate Frosting
- Take the saucepan and place the grated chocolate pieces in it.
- Combine the cream and sugar and heat them in a saucepan over a low flame.
- When this mixture begins to bubble, add chocolate and whisk until well incorporated.
- Remove from flame and let it cool for at least one hour.
- Pour this mixture into a Galaxy Gas Whipped Cream Dispenser and charge with 1 Galaxy Gas Whipped Cream Charger. Shake thoroughly.
- Dispense this frothy chocolate frosting over the cake. Wait for one hour before serving so that all flavors get well incorporated.
What is the difference between Dutch-processed and natural cocoa powder?
The basic difference between Dutch-processed and natural cocoa powder is acidity. Yes, cocoa powder is naturally acidic.
Dutch-processed cocoa powder is treated with a potassium solution to neutralize its acidity. During this process, cocoa powder attains a darker color than natural cocoa powder. Dutch-processed cocoa powder is most often used with baking powder because baking powder balances the acidic component and leavens the baked goods.
Natural cocoa powder does not have its acids removed. Therefore it retains its light color, which is mainly due to the acidic component. It is most often used with baking soda. Natural cocoa powder is more commonly available at local grocery stores such as Hershey’s Cocoa Powder.
To sum up, if the recipe has a greater amount of baking powder for leavening, Dutch-processed cocoa works best. If the cake is primarily leavened by baking soda, natural cocoa powder will work best in it.
Can you exchange the Natural cocoa powder for Dutch-processed cocoa powder?
Yes, you can use either of them if one isn’t available. However, it is best to follow the exact recipe for a baked product as a general baking rule. Substitutions can make work easier, but they do affect texture and taste. You can use natural cocoa powder if Dutch-processed cocoa isn’t available. However, it isn’t a great idea to use Dutch-processed cocoa powder when your stock of natural cocoa powder has finished.
Where can you find Dutch-processed cocoa?
You may have some difficulty in finding Dutch-processed cocoa at local markets and small grocery stores. However, the good news is that Dutch-processed cocoa is available online. You can keep it in an airtight container for even months after opening the package.
