Have you ever eaten one of your favorite foods so much that every time you hang out with me you feel like it's the first time that you eat it? Well, that's me with the best chocolate cake ever made from scratch. No matter how many times I make it, I always feel like my taste buds are going to go numb from the decadent chocolate flavor. My taste buds are in pure chocolate bliss. Delicious, Delightful, Scrumdidaly umptcious, breathtaking and almost orgasmic are other works that could describe it. Say no to plagiarism. Get a tailor-made essay on “Why violent video games should not be banned”? Get an original essay It all starts with assembling the ingredients, I start to feel the chocolate rush the moment I start getting everything I need I need to prepare this decadent cake. . I start first with several cups of sifted flour. Next, a few secondary but important elements to make this cake so decadent, baking powder and salt. Then I add several cups of Hersheys Cocoa, a rich chocolatey powerhouse that you can't add too much of, the more chocolate and decadent you add to your cake. Then I add beaten eggs, powdered sugar and super fine granulated sugar, which if it was finer it would be powdered. Finally I would add scalded milk; scalded milk is milk brought to 180 degrees, just below boiling, then I add a cube of unsalted butter. I then slowly add the flaked milk and butter to the eggs being careful not to cook the eggs, which can be done if you add the milk to the eggs too quickly. I temper the eggs by adding a few tablespoons of scalded milk to the eggs, whisk quickly and repeat 2 more times until the eggs are tempered with the scalded milk. I add the remaining scalded milk to the eggs and whisk until combined. I then take all the dry ingredients; cocoa, sugar, flour and salt and sift it again. I then add the egg, butter and milk mixture to the dry ingredients and mix until it looks like shiny ribbons of chocolate or even a pool of chocolate, like the chocolate river in my Favorite movie Willy Wonka and the Chocolate Factory. I put my decadent mixture into the molds and put it in a hot oven preheated to 350 degrees and let it bake for about 35 minutes. Then, while the cake is baking, I will prepare the best chocolate frosting that will make your taste buds tingle. in your mouth and literally ties your tongue. I start first with lots of blocks of Hersheys dark chocolate, some Hersheys milk chocolate and melt it with a cube of unsalted butter. I add the melted concoction to my Kitchenaide blender and add my whisk, put it on low and whisk the mixture until the mixture is a shiny pool of decadent chocolate. I then take sifted powdered sugar, add it to the chocolate mixture and whisk until it is stiff and has peaks. I add an extra cup of powdered sugar and cocoa sifted together to the mixture and get even firmer peaks, but that's not what makes the frosting the best ever, I add some whipped cream, but I have to whip it first. I start by putting my mixing bowl in the freezer and making it so cold that when I add the whipped cream to the bowl it sticks. I then take the whipping attachment to my mixer and start whipping the whipped cream adding a little. a little Hersheys dark chocolate syrup, yeah, the liquid gold of chocolate., 26(3), 56-61.