DOUBLE CHOCOLATE CAKE
This cake is for all chocolate lovers, you can surprise your loved ones by the super-moist, rich and luscious DOUBLE CHOCOLATE CAKE and here is the recipe.
Ingredient:
Dry Ingredient
- All-purpose flour – 1 ½ cup
- Unsweetened cocoa powder – ½ cup
- Granulated sugar – 1 cup
- Baking soda – ¾ tsp
- Salt – ½ tsp
Wet Ingredient
- Egg – 2no
- Warm water – 1cup
- Canola oil/ mild cooking oil – ½ cup
- Vanilla extract – 1tsp
For Greasing
- Softened butter – 1 tblsp
- Cocoa powder – 2 tblsp
Procedure:
Step 1:
Pre-heat the oven to 350 degree F and grease two 8 inch round pans and keep aside
Step 2:
In a wide mixing bowl add a cup of warm water and cocoa powder whisk together until smooth.
Step 3:
Now add the All-purpose flour, sugar, baking soda, salt, oil, vanilla extract into the mixture and beat well until smooth.
Step 4:
Now pour one half of the mixture to one pan and rest to another pan and bake it for 30-35 mins. Later insert a toothpick into the center of the cake if it comes out clean then your cake is ready.
Step 5:
Cool completely and arrange the cake over a cake stand and pour the chocolate glaze over the cake and njoy with your loved ones
CHOCOLATE GLAZE FROSTING:
- Semi sweetened chocolate chip – 1 cup
- Unsalted butter – ¼ cup
- Vanilla extract – 1tsp
- Corn syrup – 1tblsp (for glossy)
Step 1:
Place a sauce pan with an inch of water bring it to boil, then place a wide bowl over the boiler (The upper bowl should not touch the water, it should be over the steam) and add the chocolate chip, butter, corn syrup.
Step 2:
Stir well until the mixture turns smooth and chocolaty and then add vanilla extract.
Step 3:
Pour the mixture over the Cake and keep it aside
NOTE/ TIP:
- For baking a cake always grease the bottom of the pan with butter and flour.
- If it is chocolate base cake then grease the bottom of the pan with butter and cocoa powder (expert technique)
- Always use a parchment/ butter paper for baking for take out the sponge cakes easily.
- Always use buttermilk instead of water for best texture
- Do not over bake your cake at any cause
- Always use a wide mixing bowl for mixing the ingredients
- Always frost from center to edges and finish from edges to center
- Always tap the battered pan before step into the oven to take out the air bubbles
- Whenever you plan to do a cake/ frosting or muffin keep your butter and eggs at room temperature
- Always keep your mixing bowl into the fridge which is going to use for making frosting
ALL MY CAKES HAVE ONLY THE OVER-ALL LOOK PHOTOS, SINCE I WAS MADE ALL THE CAKES ON OCCASIONS, I’M UNABLE TO TAKE THE CAKE SLICES INDIVIDUALLY. SORRY FOR THAT-UPCOMING CAKE PHOTOS, FOR SURE YOU WILL SEE THE INDIVIDUAL SLICES PICS FOR MORE DETAILS.
THANK YOU
