You know, I don’t trust anyone who doesn’t enjoy a scrumptious slice of chocolate cake. Its moist texture, creamy frosting, and overall joy it brings to people’s lives are traits that have made it a fan-favorite for decades.
But have you ever noticed when you pull a cake out from the oven that it has white streaks or clumps still in the batter? Those little clumps happen to the best of us and we’re here to teach you how to get rid of them.
The small streaks you see in the batter come from coating your cake pans with flour. Yes, it’s a good way to ensure the cake doesn’t stick, but it also takes away from the overall look of a chocolate cake. The simple fix? Coat your pans with cocoa powder instead!
All you’ll need for this life-saving hack is to grease your baking pan with a bit of butter before sprinkling a thin layer of cocoa powder on top. Place your batter inside and once it’s all done, you’ll be left with a chocolate cake that still looks chocolate while also having an added boost of chocolate flavor. Honestly, who wouldn’t like that?
In fact, did you know that some chocolate cakes don’t even need flour in the recipe? Instead, you can swap out the flour for cocoa powder there too and have an unbelievably chocolaty dessert that people will die for.
Use this simple and cost-efficient hack to get a beautiful dark cake that looks professionally made. And hey, you’re welcome!
