My forever search for a good, sinful chocolate cake stopped when I baked this one. It is everything a chocolate cake should be- dark, chocolatey, gooey, sinful, eggless, soft, melt in your mouth.
I simply love/adore chocolate cakes and I have honestly never come across a good one sold at any of the bakeries.So I took it upon myself to discover a good chocolate cake recipe which will satiate all my chocolate cravings in one go. Nothing comes close to this one and specially when it is made at home with love, care and best quality ingredients. Of course the proof of the pudding lies in eating it. So why dont you get your hands dirty, don your bakers cap and bake yourself a sinfully chocolatey chocolate cake better than any cake you get at a bakery. Trust me you will be a convert and will never go back to any other chocolate cake.So go on and try it, its yummmm!!
Life is always better with chocolate cake.
Preheat the oven to 180°C.
Line the bottoms of two 8inch round cake pans with baking parchment and butter the sides.
Add the following in a bowl:
50 grams cocoa
+100 grams brown sugar
with a bit of space to spare, and pour in 250 ml boiling water.
Whisk to mix, then set aside.
Cream together:
125 grams butter
+150 grams caster sugar
beating well until pale and fluffy; with the help of a cake beater.
In another bowl mix together:
+ 225 grams plain flour
+ 1/2 teaspoon baking powder
+ 1/2 teaspoon baking soda
Set aside.
Add:
the vanilla essence/extract into the creamed butter and sugar ,mixing all the while.
Add:
1/4 th cup curd, followed by a scoopful of flour mixture, then the remaining 1/4th cup curd.
Keep mixing and add the rest of the flour mixture for the cake.
Finally mix and fold in the cocoa mixture mixed with boiling water, scraping the sides of bowl well with a spatula and mixing everything thoroughly.
Divide this chocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a tooth pick inserted in the centre of the cake comes out clean.
P.S. The trick is to never open the oven door for the first 20 minutes as this is when the crust forms, and then check the cake for doneness by inserting a toothpick in the centre of the cake, if it comes out clean, the cake is baked, else let it bake for some more time.
Different ovens have different baking times for different types of cakes)
Once the cake is baked take the tins out and leave them to cool for 5–10 minutes, before turning the cakes out to cool.
Get started on your frosting: put the water, 30g brown sugar and 175g butter in a pan over a low heat to melt.
When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
Leave the frosting for about few hours, whisking now and again ,by which time the cakes will be cooled, and ready for the frosting.
PS The frosting initially will look very watery and runny , but leave it aside for a few hours and keep it in the fridge for 1 hour and frosting would be thick and luscious and good to go.
Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. Voila your chocolate cake is ready to be devoured.
Ingredients
Directions
Preheat the oven to 180°C.
Line the bottoms of two 8inch round cake pans with baking parchment and butter the sides.
Add the following in a bowl:
50 grams cocoa
+100 grams brown sugar
with a bit of space to spare, and pour in 250 ml boiling water.
Whisk to mix, then set aside.
Cream together:
125 grams butter
+150 grams caster sugar
beating well until pale and fluffy; with the help of a cake beater.
In another bowl mix together:
+ 225 grams plain flour
+ 1/2 teaspoon baking powder
+ 1/2 teaspoon baking soda
Set aside.
Add:
the vanilla essence/extract into the creamed butter and sugar ,mixing all the while.
Add:
1/4 th cup curd, followed by a scoopful of flour mixture, then the remaining 1/4th cup curd.
Keep mixing and add the rest of the flour mixture for the cake.
Finally mix and fold in the cocoa mixture mixed with boiling water, scraping the sides of bowl well with a spatula and mixing everything thoroughly.
Divide this chocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a tooth pick inserted in the centre of the cake comes out clean.
P.S. The trick is to never open the oven door for the first 20 minutes as this is when the crust forms, and then check the cake for doneness by inserting a toothpick in the centre of the cake, if it comes out clean, the cake is baked, else let it bake for some more time.
Different ovens have different baking times for different types of cakes)
Once the cake is baked take the tins out and leave them to cool for 5–10 minutes, before turning the cakes out to cool.
Get started on your frosting: put the water, 30g brown sugar and 175g butter in a pan over a low heat to melt.
When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
Leave the frosting for about few hours, whisking now and again ,by which time the cakes will be cooled, and ready for the frosting.
PS The frosting initially will look very watery and runny , but leave it aside for a few hours and keep it in the fridge for 1 hour and frosting would be thick and luscious and good to go.
Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. Voila your chocolate cake is ready to be devoured.