Written by Gelato Products
Chocolate cakes are great desserts to have and they often suffice in themselves. However, should you wish to add a little bit of edge to your dessert, especially if you are serving that for a special dinner, you might want to accompany the cake with other side desserts.
For instance, a chocolate cake can be accompanied by a portion of whipped cream. The light and airy cream would complement the cake. You might also consider serving some caramel sauce with the dessert. Chocolate sauce is also a good accompaniment.
Gelato or Ice Cream
In summer, a good accompaniment to the chocolate cake is undeniably the ice cream. There are various sorts of ice cream that you might go for. For instance, the gelato is a more traditional artisan ice cream. If you have gelato suppliers in your vicinity, you might consider ordering from them. Frozen yogurt can also be purchased from frozen yogurt suppliers.
Mascarpone is a rich Italian cream-cheese like dairy. It is excellent when eaten cold or with whipped cream alongside cakes. Crushed nuts or biscuit crumbs can also be added to mascarpone cream for an added crunchiness. The mascarpone is quite rich and is best served in small portions.
Cream cheese is more traditionally American and can be whipped either with caramel sauce or honey to be sweetened. This particular type of cheese has a quite tangy taste which accompanies the sweet taste of the chocolate cake perfectly. Cream cheese goes well with fruits such as berries and peaches.
Gelato Products specializes in ice-cream supplies for various occasions. Some of their products offerings include gelato spoons
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING(recipe follows)
Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.
- Heat oven to 350 degrees farenheit. Grease and flour two 9-inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
- 1 stick (1/2 cup) butter or margarine
- 2/3 cup HERSHEY’S Cocoa
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 degrees farenheit. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees farenheit. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350 degrees farenheit. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 degrees farenheit. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.