CHOCOLATE CAKE WITH CHOCOLATE AND BUTTER CREAM FROSTING

Happy New Year to all.

Today's post is in tune with the New year festivities... It's a chocolate cake with melted chocolate and butter cream frosting. You can also decorate the cake with strawberries, chopped nuts or chocolate chips or any other topping of your choice. Bake and Enjoy!

Ingredients

2 cups all purpose flour (Maida)

1 tbsp corn flour

¼ cup cocoa powder

1 ¼ tsp baking soda

1 ½ cups sugar

½ tsp salt

½ cup unsalted butter

3 eggs

1½ cups milk

1 tsp vanilla essence

For chocolate frosting

200 gms Cadbury chocolate

For butter cream frosting

50 gms unsalted butter

100 gms powdered sugar

1/2 tsp vanilla essence

Method

• Powder the sugar in a mixer, check that the eggs are at room temperature and keep the butter outside the refrigerator so that it can soften a bit. (Softened butter is easier to beat but do not allow it to melt.)

• Sieve together maida, corn flour, baking soda and cocoa powder twice and set aside. 

• Take a large bowl, add butter and powdered sugar and mix well. When both the ingredients are well mixed, add eggs one at a time and beat well to form a smooth and creamy batter. 

• Now add salt, vanilla essence, milk and beat till all the ingredients are well mixed. 

• Place the grill tray in the central shelf of the oven and set it at 170 degree Celsius with upper and lower rods on to preheat for 10 minutes.

• Grease two 5 1/2" aluminium cake pans with butter and then dust with flour. Tap away any excess flour and keep the pans ready. 

•  Then add the maida - cocoa mix little by little to the egg-butter-sugar mix and fold well either with a wooden spoon or with your hands. Make sure that there are no lumps. 

• Divide this equally between two cake pans such that they are half full and place them over the grill rack. Bake at the same temperature with upper and lower rods on for 25 to 30 minutes or till a toothpick inserted comes out clean.

• Wait for at least 5 minutes before taking out the cake.

• Allow it to cool down completely before taking it out of the pan. Cut each cake into 2 or 3 layers. You can make two small cakes or one large cake.

• For frosting, melt the chocolate along with a few drops of water using a double boiling method (see notes) and spread over the cake layers and completely cover the cake. Refrigerate for 2 to 3 hours for the chocolate to firm up.

• To prepare the butter cream frosting beat softened butter with powdered sugar and vanilla essence to form a smooth creamy paste. Pipe it into a frosting bag and keep ready. Take the cake out of the refrigerator and frost on top of the cake. Cut into pieces and serve...

Notes:

Double boiling method - Heat water in a pan. Take the chocolate slabs in a bowl and place this bowl over the pan of boiling water. Make sure that the bowl does not touch the water. Cook for a few minutes in low heat while stirring the chocolate till it melts completely.

You can also check out the following posts

• How to use an otg/ oven
• Otg/ Oven recipes
• Cake baking tips
• How to reheat food in an otg

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