There are some celebrations which call for indulgence and this cake adds to the joy. It is chocolate nirvana in every bite.
It has been really long since I baked a chocolate cake. Also, I have been repeatedly asked by friends and family to share a recipe of an easy chocolate cake for beginners. This cake is simple to bake and the results are awesome.I adapted Hershey’s recipe for the cake and went with a simple ganache for frosting. I made a two layered cake and soaked the layers in softened homemade caramel sauce, but will be skipping this in the recipe mentioned below.
I made the frosting earlier and stored it in the freezer to assemble the cake quickly. You can alternately dust some icing sugar or pour chocolate sauce over the cake, if you don’t wish to frost the cake.
Use the best chocolate/ cocoa you have as this is all about chocolate.
For the CAKE
1 cup Sugar – powdered
1 cup All-purpose flour / Maida
1/4 cup cocoa powder
3/4 tsp baking soda
3/4 tsp baking powder
Pinch of salt
1/2 cup thick curd (dahi)
1/2 cup milk
1/4 cup neutral oil
1 tsp vanilla essence
1/4 + 1/8 cup boiling water
Preheat the oven to 170 degree Celcius.
Sieve together all the dry ingredients in a bowl.
In another bowl mix well all the wet ingredients except the boiling water.
Pour the wet ingredients into the dry in two parts and mix well. Do not over mix the batter.
Lastly add the boiling water and mix well. The batter will be very liquid in consistency. Do not worry as this is expected.
Grease a 7” dia pan and place a parchment paper at the bottom. Pour the batter and bake in a preheated oven for 35 mins or until the toothpick inserted in the center doesn’t come out clean. Each oven is different so the time may vary accordingly.
Cool in the pan for 15 mins and then onto the wire rack to cool completely.
For the FROSTING
200 ml cream (I used 25% Amul cream)
250 gms Dark Chocolate
1 tbsp butter
Chop your chocolate in equal sized shards.
Take the cream in a vessel, add butter and heat till just before it reaches the boiling point and take it off the flame.
Add chocolate pieces to it and see that all chocolate is covered with cream and let it rest for few minutes. The heat of the cream will melt the chocolate. Wisk it to form a soft homogenous and lump free mixture and let it cool completely.
Hot ganache (above mixture) will be quite liquid but don’t worry it will become stiff as it cools. Once it cools to room temperature freeze it in air tight container for future use. You need to thaw the ganache to be able to use it.
Fill the cooled frosting in the piping bag with desired nozzle and pipe the design as per your choice.
Have fun making this and treat you friends and family . . . .