According to the proverb, “Cooking is an art, but baking is a science,” preparing a cake isn’t the moment for creative experimentation in cake baking classes in Chennai. Following a specific recipe while making a cake demands close attention to the components, adherence to the suggested procedure, and use of the recommended instruments. The cake pans used in the preparation also play a crucial role in the equation of baking cakes, surprise!
Your cake could succeed or fail, depending on the cake pan. An excellent cake pan will uniformly disperse heat, assisting in the uniform rising of the cake. You will end up with an inconsistent bake, with the sides of the cake being cooked before the center. The center of the cake will keep rising after the corners are set, creating a domed cake. Baking classes in Chennai provide you with detailed input on making a cake in a pan.
A cast iron skillet may be the only cooking utensil you ever need. It works outside over an open flame, inside an oven, and on the cooktop. You might never need to use anything else for cooking but a cast iron skillet, be it roasting, searing frying, or whatnot. Nowadays, armature bakers are aware of using cast iron pans or skillets for baking. Bakery classes in Chennai are now teaching their students to bake chocolate cakes in an iron skillet.
The cake appears pretty cool when it has been displayed in an iron skillet. Another benefit of using one for baking is that a skillet retains a lot of heat even after being removed from the oven. Because the baked goods continue to bake in the pan even after you remove it from the oven, shorter baking times are possible. Thus skillet is often used by professional bakers. In fact, this recipe makes use of it. The cake produced in a skillet is the softest and lightest chocolate cake after spending less than 20 minutes in the oven. Taking baking courses in Chennai and practicing it will qualify you to use a cast iron skillet. These pans do not react with the ingredients and yet make lovely cakes!
Chocolate Skillet Cake Recipe
It couldn’t be simpler to make and bake this chocolate cake with milk chocolate icing in a cast iron pan. This works best because (i) the cake batter doesn’t require aeration, making it less dense, (ii) baking soda is activated by acidic components like coffee and brown sugar, which causes the cake to rise (iii) a fudgy cake large enough to feed a crowd may be made and baked in a 10-inch cast iron pan.
Ingredients
For the cake:
- 170 grams of butter (unsalted)
- 170 grams of hot tea (high tannin tea) or black coffee
- 45 grams of Dutch-processed cocoa powder
- 225 grams of light brown sugar
- 85 grams of dark chocolate (finely chopped)
- 7 grams of vanilla extract
- 3 grams of crystal kosher salt or 1.5 grams of table salt
- 4 large chilled eggs (200 grams)
- 7.5 grams of baking soda
- 125 grams of all-purpose flour
For the frosting:
- 170 grams of milk chocolate (25 to 45% cacao) chopped
- 225 grams of heavy whipping cream
- 1.5 grams of salt
Directions
- Prepare the milk chocolate frosting and refrigerate for 15 minutes.
- Preheat the oven to 180-degree celsius or 350-degree Fahrenheit for 10 minutes.
- Pour the prepared batter into the 10-inch iron skillet on the frosting and bake it on the lower-middle rack for 30 minutes.
- Cool it completely, put on the milk chocolate frosting, and enjoy your sweet treat.
