The chocolate Cake Recipe With Self Rising Flour is one everyone should know. It’s not just a one-time recipe; it’s a valid technique for baking and allows you to bake cakes easily. So without further ado, let us show you how to make your chocolate cake with it.
This self-rising flour is insanely easy to mix. It can be used as a substitute for cupcakes and even some cookie recipes. It’s up to you.
How to make Chocolate Cake Recipe With Self Rising Flour?
- Prepare time: 15-20 minutes
- Total time: 35 minutes
- Serving size: 1 slice
- Yield: Makes a dozen cupcakes or a 9-inch round cake pan.
- 1 cup all-purpose Flour
- 1¾ cup granulated white sugar
- 1 teaspoon baking powder [approx. 4g]
- 1 cup all-purpose Flour
- ½ cup Dutch-process cocoa powder
- ½ teaspoon baking soda [approx. 2g]
- ¼ teaspoon salt
- ½ cup unsalted butter (chilled) [cut into 1-inch cubes]
- 1 cup granulated white sugar + pinch of salt to sprinkle on top of butter before baking.
If you’re baking cupcakes: Preheat your oven to 350 F [about 160 C] and line a 12-cup muffin tin with paper liners. If you’re making a cake: Grease and Flour a 9-inch round cake pan.
Stir the self-rising flour, sugar, baking powder, and cocoa powder in a medium-sized mixing bowl. Set aside.
Pour the chilled butter cubes into a food processor and pulse until the butter has been reduced to a tablespoon or two in size.
Stir the dry ingredients into your butter using a fork to combine them.
Spoon/pour into the paper-lined tin and bake for 25 minutes or until golden brown (This will depend on your oven, but it’s best to err on caution when baking with this type of baking powder.)
Allow to cool completely before removing from the pan. Drizzle with melted chocolate if you wish, or leave it alone if you’re not a fan of sweets.
How to store Chocolate Cake Recipe With Self Rising Flour?
The next time you want to bake cupcakes or a cake, mix the flour mixture with sugar and baking powder first, then add butter and cocoa. You can store it in an air-tight container for up to 3 months.
If you’ve never used self-rising flour before, it’s with baking powder and salt already added. You can easily make your own by mixing at least 1 tablespoon of baking powder with 2 cups of white flour (all-purpose or cake).
The technique is still the same, no matter what type of cake you make. It’s a simple method for baking cakes, muffins, and just about any other cake requiring one large mixing bowl.
Serving ideas for Chocolate Cake Recipe With Self Rising Flour
- You can serve it as is with a small scoop of ice cream or a dollop of whipped cream if you have to.
- You can also top it with a silky chocolate ganache, peanut butter frosting, vanilla frosting, buttercream frosting, or many other types of frostings!
- Cut into squares and serve as individual portions at parties or family gatherings.
- Make cupcakes: Scoop the batter into muffin cups lined with paper liners.
- Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted comes out clean.
- If you want to make pancakes, follow the steps in that post, but substitute the flour mixture with all-purpose flour, baking powder, and baking soda combination.
Nutrition Facts of With Self Rising Flour
|Total Fat||10 g|
|Saturated Fat||3.5 g|
|Trans Fat||0 g|
|Total Carbohydrate||48 g|
|Dietary Fiber||1.5 g|
The chocolate Cake Recipe With Self Rising Flour is essential for any kitchen. You can use it for baking cupcakes, cakes, and even muffins. Just replace the all-purpose flour with self-rising flour.
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Can this cake be frozen?
Yes! It can be frozen for up to 1 month. To freeze it: Place the cake on a greased baking sheet and freeze until firm, at least 4 hours. Transfer to a sealed container and thaw overnight in the fridge before serving.
What is a good substitute for self-rising flour?
This chocolate cake recipe with self- Rising flour works well with all-purpose flour and almond meals (or oatmeal flour). If you’re making a cake that requires self-rising flour, use 90% all-purpose and 10% almond meal (or oatmeal), cup for cup.
Is it inevitable that this flour is hard to find?
Yes, it’s challenging to get a hold of in the United States. The reason is that sugar has to be added for self-rising flour to react and expand. If the country you’re in does not produce sugar, it’s difficult for self-rising flour to grow.
Will this cake spread?
The cake will spread if you’re using either all-purpose or gluten-free flour. This chocolate cake recipe with self- Rising flour is easy, so be sure not to knead it over when making cakes and muffins.