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Without a doubt, chocolate cake is a crowd favorite and is made from Mexico to China. Every restaurant has its version, and so does everyone at home. What we want to share with you today are some of the cardinal rules for making that cake flawless, fluffy, and full of flavor. Here’s how to make the perfect chocolate cake.

1. All your ingredients must be at room temperature

Nothing should come straight out of the refrigerator. Having everything at the same temperature helps it mix better, resulting in a silky and fluffy texture.

Double Chocolate Cake: http://www.kiwilimon.com/receta/postres/pastel-doble-de-chocolate

2. Add ¾ cup of olive oil

Want your cake to be moist? This is the way, add the oil to the already made mixture and don’t worry if it seems a bit light, that will translate to a moist and delicious cake.

Viennese Chocolate Cake: http://www.kiwilimon.com/receta/postres/pastel-de-chocolate-vienes

3. Dark chocolate

The higher the cocoa concentration in the chocolate you use, the better. We recommend using 60 or 70% cocoa dark chocolate. Milk chocolate is for the frosting.

Chocolate Walnut Cake: http://www.kiwilimon.com/receta/postres/pasteles/pasteles-de-chocolate/delicioso-pastel-de-chocolate-con-nuez

4. Powdered or whole?

This is a decision you have to make. Using cocoa powder gives a lighter feel to the cake, but the flavor is not as strong. Using chocolate chunks makes the batter heavier and denser, but the chocolate flavor is much more present. Neither alternative is right or wrong; you decide.

Chocolate Hazelnut Cake: http://www.kiwilimon.com/receta/postres/pastel-de-chocolate-y-avellanas

5. Vanilla extract

Many recipes include this ingredient, but experts prefer not to use it. It’s better that way, as it doesn’t distract from the pure chocolate flavor. Now, if you decide you want a bit of vanilla in your cake, use fresh pods and not extract.

Two Chocolate Cake: http://www.kiwilimon.com/receta/postres/pastel-de-dos-chocolates

6. Nuts

If something is missing from a delicious and fluffy chocolate cake, it’s an ingredient that adds complexity to the texture. This is where nuts, pistachios, and hazelnuts come in. It’s always a good idea to include them.

Flourless Chocolate Cake: http://www.kiwilimon.com/receta/postres/pastel-de-chocolate-sin-harina

7. The topping

A chocolate cake needs some type of frosting, and ideally, you should play with that flavor to complement the cake. Making cream cheese frosting adds acidity and freshness to the cake, fruit frosting makes it more exotic, and if you prefer to stick with chocolate, it should be milk chocolate to create a flavor contrast.

Chocolate Cake with Chocolate Cream: http://www.kiwilimon.com/receta/postres/pastel-de-chocolate-con-crema-de-chocolate