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Friday, August 03, 2012

Rich Chocolate Cake with chocolate frosting

Just realized that I hadn’t posted this recipe since Aug. Back from a long summer vacation and now finally decided to do so.Thanks to my sister’s co-sis-in-law Shaheen Fazir for this lip smacking cake recipe! Taste and success at first attempt is guaranteed!!

Click here for the original recipe.


Sugar - 1 1/2 cup

Egg - 2

Butter - 1/2 cup (melted)or 8 tbsp

Cocoa Powder- 3 heaped tbsp

Yogurt - 1 1/4 cup 

Soda Bicarbonate - 1 1/2 level. tsp

Sunflower/Canola Oil - 1/4 cup

Vanilla Essence - 1 tsp

Salt - a pinch (Don't add salt if the butter is salted)

Maida and/ or Whole Wheat flour- 1 1/2 cup(Mix half and half)
Walnuts/Almonds(optional) -1/2 cup ground to a powder

Sift the flour with the soda and salt (if using) and keep aside.

Beat the eggs slightly and keep aside. Preheat the oven to 350 F or 175 C.

Powder the sugar and beat with the melted butter till the sugar dissolves. 
Touch it to see if there is any granular texture left.

Add the eggs and mix well. 

Add the canola oil, cocoa powder, vanilla essence and yogurt one by one till well mixed.
Use a whisk or a fork while blending. Add the flour slowly, blending it in as you go.Do not add at one go as it makes lumps which would be difficult to mix.

The mix should be smooth textured and then add the ground walnuts. Adding it earlier makes it difficult to figure out if the batter is well mixed in or not. Do not over mix after the flour is added.Prepare a baking pan (8x8 inch or circular pan) with a coating of oil and then sprinkle a dusting of flour on it evenly.
Bake in the middle rack for about 35-45 minutes. It is cooked when a toothpick inserted in the middle comes out clean and the whole house smells of cocoa and butter.

For the Chocolate Frosting:
Chocolate frosting takes just a little longer than simple chocolate icing, but it’s well worth the extra time. Fluffy, decadent and utterly delicious! An electric mixer is useful for this recipe.
120 grams of butter
2 ½ cups of icing sugar
½ cup of cocoa
1/3 cup of milk
1 teaspoon of vanilla essence
Chop the butter, place it in a bowl and cream it using an electric mixer.
Add the cocoa and the icing sugar a little at a time and beat into the butter.
Add the milk and vanilla essence, mix until smooth and light.
Spread the frosting evenly over the cake. Sprinkle grated dark chocolate.


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