PREPARING

A
CHOCOLATE CAKE

Gay m. venus
 Learning
Competencies
LC: Select, measure and weigh required
ingredients according to recipe or
production requirements and established
standards and procedures
 
 
Objectives
•At the end of the lesson the learners should be
able to:

1.1.1 Determined the required ingredients

according to recipe requirements for chocolate
cake.
1.1.2 Demonstrate how to measure ingredients dry
and liquid ingredients correctly.
1.1.3 Give the importance of following procedure
and measuring ingredients accurately.
ACTIVITY
Activity #1:
•The learners will be group into 3. Each
group will select a leader and a reporter.
•Each group will be given one task to
perform ( that is determined the dry and
liquid ingredients and arrange the sequence
of procedure in baking.
•Each group will be given 5 minutes to
arrange the procedure in a given task.
Group 1. Your task is to identify the
dry ingredients.
Group 2. Your task is to identify the
liquid ingredients
Group 3. Your task is to arrange the
sequence of procedure in baking.
 ANALYSIS
•The teacher process the presentations

•How did you find the activities given to

you?
•Did you encounter difficulty in
presenting your activities?
•What have you realized regarding the
measuring of ingredients?
ABSTRACTI
ON
Preparing a Chocolate Cake
 Ingredients:
(Dry Ingredients)
• ¾ cup all-purpose flour
• 1 ¾ cup brown sugar
• ¼ cup cocoa powder
• 1 ½ tsp. baking powder
• 1 tsp. salt

(Liquid Ingredients)
• 1 cup buttermilk (1 tbsp. white vinegar + 1 cup
fresh milk)
• ½ cup oil
• 3 large eggs or 4 medium eggs
• 1 cup brewed coffee (black coffee)
Procedure:

1.Grease the square pan and set aside.

2.Combine together and make a well at
the center and place the liquid
ingredients.
3.Blend thoroughly.
4.Pour in a prepared round pan 7” or 8”
diameter.
5.Bake at 300 degree for 25 – 30
minutes.
 APPLICATIO
N
The teacher will group the class into
two, so, given the ingredients of
chocolate cake they will demonstrate
the proper way of measuring dry and
liquid ingredients using measuring tools
and the ingredients
ASSESSMEN
T
Determine the accurate procedure in preparing a
chocolate cake.
(Dry) (Liquid)
1.______ all-purpose flour 6. ____ buttermilk
2.______ brown sugar 7. ____ oil
3.______ cocoa powder 8. ____ large eggs
4.______ baking soda 9. ____ brewed coffee
5.______salt
 KEY
(Dry)
1.ANSWER
¾ cup all-purpose flour
2. 1 ¾ cup brown sugar
3. ¼ cup cocoa powder
4. 1 ½ tsp. baking powder
5. 1 tsp. salt

(Liquid)
6. 1 cup buttermilk
7. ½ cup oil
8. 3 large eggs
9. cup brewed coffee
 ASSESSMEN
T
•The learners will be divided into five, let
them perform the measuring of dry and
liquid ingredients using the ingredients that
they bring to the class.
•Each group will be assessed and rated
according to given rubrics.
 ASSIGNMEN
T

Prepare different bake products using

local ingredients so that you will
master measuring of ingredients
accurately.