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Wednesday, February 3, 2010

Scrumptious Chocolate Cake


Hello world! (I had to do that being a CS major :) ). Embarking on to the wonderful journey of maintaining a food blog, I wanted it to be something I love. What could be a better option than "Chocolate" Mmmm.

This chocolate cake recipe has been adapted from "Cakes and Pastries" by California Culinary Academy. Try it once and there is no backing off from the dish until sadly, like all worldly things, it finishes ("sigh"). Even the batter is so inviting. Ssshhh, don't tell anyone but I sneaked a teaspoon of batter ;).

The cake is moist, light and fluffy, which can be enjoyed on its own at teatime, taken at breakfast, or combined with ice cream for a dessert. You can also give a slice to your kid for lunch minus the frosting. Even though the frosting tastes good, but in the long run it's not really good for health. So kids out there, if you want this for lunch, you'll have to make do without the frosting. And believe me, you won't be missing too much of the fun.



Now it's your choice to wait till the cake is covered with frosting or you can be impatient and slice it up. But be warned, there's no stopping once you start eating it. I covered it with a layer basic frosting and then with chocolate ganache which somehow got a very fudgy look. But you can use any kind of chocolate frosting you like.

 



Recipes:

Cake:

3/4 cup cocoa powder
3/4 cup boiling water
1/2 cup butter or oil
2 cups sugar
2 eggs
1/4 tsp salt
1 tsp vanilla
1 1/2 tsp baking soda
1 cup milk
2 cups sifted cake flour

Preheat oven to 350 degrees. Grease two 8 inch cake pans. ( I had one large so I used that).

Combine cocoa powder and boiling water and mix to form a thick paste. Set aside.

In a bowl, beat butter and sugar until light and creamy. beat in eggs one at a time. Beat in vanilla and salt. Add baking soda in milk and stir. Alternately add 1/2 cup flour and 1/3 cup milk in the egg mixture and mix thoroughly after each addition. Now add the cocoa mixture and mix thoroughly. Make sure no lumps are left in the batter.

Divide batter in two pans. Bake for 30-35 minutes or until a skewer inserted in cake comes out clean. Cool in pan for 5 minutes. Turn out on wire rack to cool. Cool completely before applying frosting.

Apply a layer of frosting then a layer of ganache. You can also cut the cake in 2 layers and apply some frosting between layers.

Frosting:

25 gm butter (at room temperature)
1/2 - 3/4 cup icing sugar
2 tbsp cocoa powder
1/2 tbsp honey
2-3 tbsp milk

Put butter, 1/2 cup icing sugar, honey and 2 tbsp milk in a bowl. Beat with a spatula to mix. If the frosting is runny, add more icing sugar and beat until desired consistency is reached. If too thick, add more milk and mix until desired consistency is reached. Makes about 3/4 cup to 1 cup. Recipe can be increased as required.

Ganache:

200 gm dark chocolate (broken in pieces)
1/2 cup cream

Heat cream until almost boiling. Remove from heat just before the cream boils. Pour over chocolate. Leave for 10 minutes or until chocolate is melted. Starting mixing cream and chocolate from the center with gentle hands. Leave for 10 minutes after mixing thoroughly. Apply on cake.

Happy baking!!!

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