ULTIMATE CHOCOLATE CAKE

ULTIMATE CHOCOLATE CAKE:

I love chocolate cake when compared to white based vanilla cake. Here is the recipe for the super-moist and rich chocolate cake, for sure it will melt in your mouth.

Ingredient:

Dry Ingredient

• All-purpose flour                                      –          1 ½ cup
• Unsweetened cocoa powder                 –          ¾ cup
• Granulated sugar                                       –          2 cup
• Baking soda                                                 –          1 ½ tsp
• Baking powder                                           –          1 tsp
• Salt                                                                 –          ½ tsp

Wet Ingredient

• Super-hot water                                        –          1cup
• Canola oil/ mild cooking oil                    –          ½ cup
• Vanilla extract                                            –          2tsp
• Whole milk                                                 –          1 cup
• Egg                                                                 –          2no

For Greasing

• Softened butter                                          –          1 tblsp
• Cocoa powder                                            –          2 tblsp

Procedure:

Step 1:

Pre-heat the oven to 350 degree F and grease two 9 inch round pans and keep aside

Step 2:

In a wide mixing bowl add all the Dry Ingredients and mix together, in a separate bowl add the wet ingredients and whisk for a while about 2-3 mins

Step 3:

Pour the wet ingredients to the dry ingredient and beat for a min, the batter should be runny/thin because of adding Hot water.

Step 4:

Pour the batter into two 9 inch greased pans equally and bake it for about 30-35 mins. 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

5.1 Take a spatula full of CHOCOLATE BUTTER CREAM and spread all over the cake from CENTER TO EDGES and place the another layer over it and repeat the process

5.2 on the top layer covered with rest of the chocolate butter cream and with some chocolate pops and crowned with a FERRERO-ROCHER.

BASIC CHOCOLATE BUTTER CREAM

• Unsalted butter                             –          ½ cup
• Cocoa powder                                –          2/3 cup
• Confectionery/ powdered sugar           –          2 cup
• Whole milk/ heavy cream           –          1/3 cup
• Vanilla extract                                –          1 tsp

PROCEDURE:

Step 1:

Melt the butter and pour into a wide mixing bowl, add cocoa powder(I always prefer Hershey’s), sugar to it and beat on medium high speed for about 5-7 mins

Step 2:

In between add milk/ heavy cream little by little to reach the spreadable consistency along with a tsp of vanilla extract

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