This foolproof recipe for a dark chocolate cake is a golden oldie from Betty Crocker. The Betty Crocker Cook Book was given to me by Hina Bhatia who was instrumental in inculcating in me a love for baking.
Thank you Hina Kaki.
Ingredients:
Serves: 15
2 cups cake flour
1 1/2 cups sugar
2/3 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
2 eggs (1/3 to 1/2 cup)
1 1/2 cups buttermilk
Note : 1 2/3 cups all-purpose flour, may be used (optional)
Directions :
Heat the oven to 200 degrees c and grease the baking tray.
For the Butter Milk , take 1 cup curd/yoghurt/dahi add 1/2 cup water to it then add in vanilla essence.
Sift the dry ingredients together and keep away.
Beat the sugar, eggs and butter together till creamy.
Gradually add the dry ingredients and butter milk alternately, while whipping with the electric hand blender for about 3 minutes. Then beat the whole mixture for 2 minutes on high speed, scraping the bowl occasionally to incorporate all the batter stuck to the sides then pour into the greased pan.
decrease the oven heat to 180 degrees before putting inside to bake. Bake for 30 minutes till firm on top and a wooden tooth pick inserted in the center comes out clean. Let it cool on a wire rack.
Ganache Icing:
Ingredients :
3-4 pieces of dark cooking chocolate.
150ml (1 1/2 small cartons of fresh cream)
Try and keep the ratio 1:1.
Directions:
Place the chocolate in a glass bowl and heat on high in the microwave for 3 minutes or till it's melted. Gradually add cream and whisk it. Pop back in microwave for 1 minute and whisk till it cools down. (Please exercise control and avoid licking the icing :) )
Here is how you can make the cake rich and sumptuous for a special party.
Invert the cake onto a tray and slice into half horizontally.
Take 1/2 cup espresso coffee with 1 large table spoon of rum added to it.
Drop little by little on to the two parts of the cake for that little extra kick. Yum!!
Then spread the ganache on top of one layer. slide the other half of cake on top and spread the remaining chocolate ganache on top.
Tried to sprinkle powder sugar on top for decoration but couldn't quite pull it off.. sigh!
Thank you Hina Kaki.
Ingredients:
Serves: 15
2 cups cake flour
1 1/2 cups sugar
2/3 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
2 eggs (1/3 to 1/2 cup)
1 1/2 cups buttermilk
Note : 1 2/3 cups all-purpose flour, may be used (optional)
Directions :
Heat the oven to 200 degrees c and grease the baking tray.
For the Butter Milk , take 1 cup curd/yoghurt/dahi add 1/2 cup water to it then add in vanilla essence.
Sift the dry ingredients together and keep away.
Beat the sugar, eggs and butter together till creamy.
Gradually add the dry ingredients and butter milk alternately, while whipping with the electric hand blender for about 3 minutes. Then beat the whole mixture for 2 minutes on high speed, scraping the bowl occasionally to incorporate all the batter stuck to the sides then pour into the greased pan.
decrease the oven heat to 180 degrees before putting inside to bake. Bake for 30 minutes till firm on top and a wooden tooth pick inserted in the center comes out clean. Let it cool on a wire rack.
Ganache Icing:
Ingredients :
3-4 pieces of dark cooking chocolate.
150ml (1 1/2 small cartons of fresh cream)
Try and keep the ratio 1:1.
Directions:
Place the chocolate in a glass bowl and heat on high in the microwave for 3 minutes or till it's melted. Gradually add cream and whisk it. Pop back in microwave for 1 minute and whisk till it cools down. (Please exercise control and avoid licking the icing :) )
Here is how you can make the cake rich and sumptuous for a special party.
Invert the cake onto a tray and slice into half horizontally.
Take 1/2 cup espresso coffee with 1 large table spoon of rum added to it.
Drop little by little on to the two parts of the cake for that little extra kick. Yum!!
Then spread the ganache on top of one layer. slide the other half of cake on top and spread the remaining chocolate ganache on top.
Tried to sprinkle powder sugar on top for decoration but couldn't quite pull it off.. sigh!
Now you can have your rich Cocoa Fudge Cake and eat it too! haha.
Looks delicious. Have to try it
ReplyDeletethanks:)
DeleteHi. Coming to your blog for the first time, from the link posted on FB by Sonali. Lovely! A question, though. Could we substitute completely/partially the cake flour/all purpose flour with whole wheat flour, and how much? Thanks.
ReplyDeleteYou can give it a try, and let me know. try the same proportions. Although personally I feel the texture will be dry and the cake may not be as soft.
DeleteI am going to try this for sure
ReplyDeleteThanks Monica :)
Delete