OBJECTIVES:

• At the end of the lesson, 90% of the class is expected to:

a) Identify ingredients used in preparing chocolate cake.
b) Demonstrate on how to bake chocolate cake while
following the proper procedure and observe safety and
sanitation.
c) Appreciate the importance of following certain
procedure in baking chocolate cake as well as in real life
situation.
 Unlocking of difficult words
•a. Baking- to cook in an oven using dry
heat.
•b. Sift- to separate course particles in the
ingredients passing through a sieve.
•c. Grease- to rub the interior surface of a
baking pan with shortening.
•d. Batter- contains liquids, fats and sugar
than dough; pourable liquid.
•e. Frost- to cover and decorate cake with
icing.
•f. Mise’ en place- putting in place.
Chocolate Cake

made with chocolate or cocoa. The ingredients

are put into a bowl and mixed; then the mixed
ingredients are put into a cake tin and put in an
oven until it is fully cooked.
 CHOCOLATE CAKE
• Ingredients:
2 c All purpose flour
2 c Sugar
¾ c Cocoa powder
2 tsp. baking powder
 1 ½ tsp. baking soda
1 tsp Salt
1 c milk
½ c oil
2 large egg
2 tsp. Vanilla extract
1 c Boiling water
Procedures:
1.Preheat the oven to 350f. Grease and line a 13x9x2 inches
rectangular pan. Set aside.
2.In a mixing bowl, add all the dry ingredients ( All purpose flour,
sugar, cocoa powder, baking soda, baking powder, salt) then mixed
using a wire whisk until combine.
3.Stir in the milk, oil, egg and vanilla to the flour mixture and mix
together until fully combine. Carefully add boiling water to the
Cake Batter until well combined.
4.Distribute cake batter evenly to the prepared cake pan. Bake for 30-
35 mins.
5.Remove from the oven, allow to cool for about 10 mins. Then
remove form the baking pan, let it cool totally then frost.
Rubrics:
Product
Characteristic Excellent Good Poor
10 pts. 8 pts. 5 pts.
TASTE With enough
filling
APPEARANCE Pleasant/
Attractive/
Creativity
Procedure
PREPARATION Completeness of
PPE, ingredients
and tools

CLEANLINESS Observed
sanitary handling
of food
TOTAL 40 POINTS
Criteria:
Criteria 5 points 3 points 1 point

PARTICIPATION All members 1 or 2 members did 3 or more members

participate not participate did not participate

DISCIPLINE All member works 1 or 2 member make 3 or more member

silently unnecessary noise. make unnecessary
noise.

CORRECTNESS No errors are made 1 or 2 mistakes made. 3 or more mistakes

made.

PROMPTNESS First group finished Group that finished Last group/s who
the task. the task at the allotted finished the task.
time.

TOTAL 2O points
In General…
1. What is chocolate cake?
2. What are the ingredients needed in making chocolate
cake?
3. What are the tools needed in making chocolate cake?
4. When can we served chocolate cake?
 EVALUATION
Product
Characteristic Excellent Good Poor
10 pts. 8 pts. 5 pts.
TASTE With enough
filling
APPEARANCE Pleasant/
Attractive/
Creativity
Procedure
PREPARATION Completeness of
PPE, ingredients
and tools

CLEANLINESS Observed
sanitary handling
of food
TOTAL 40 POINTS
Criteria 5 points 3 points 1 point

PARTICIPATION All members 1 or 2 members did 3 or more members

participate not participate did not participate

DISCIPLINE All member works 1 or 2 member make 3 or more member

silently unnecessary noise. make unnecessary
noise.

CORRECTNESS No errors are made 1 or 2 mistakes made. 3 or more mistakes

made.

PROMPTNESS First group finished Group that finished Last group/s who
the task. the task at the allotted finished the task.
time.

TOTAL 2O points
 ASSIGNMENT

Make an album about chocolate cake on 3 different

types of occasions.

Bring your PPE for tomorrow’s activity.