We don’t really need reasons to indulge ourselves into gorgeous chocolate..but considering all the binging I have been doing recently, my pants sure seemed to differ.
Having intense cravings for chocolate in the past week, I decided to give in today and bake for me (and my family) a heavenly chocolate cake..
Whatever guilt that I was trying to push back, vanished when I realized it was my cousins birthday. And that calls for CELEBRATION! And celebrations entail cake!! *Dancing*
I do not like store bought cake, and certainly wouldn’t want to pass up an opportunity to bake for my beloved brother..after all, turning 18 is a big thing… And big things calls for bigger cake!!
I decided I’d make a pure chocolate cake , something every person in the family wouldn’t have a problem with ! After all, who doesn’t like chocolate..
This chocolate cake, is infact Nigella Lawsons adaptation of Devils Food Cake
Its got a rich flavour, and the addition of boiling water and not having any milk in the cake was all the more intriguing!
Trust me.This cake is so dense, and all that cocoa gives it a rich chocolatey flavor..something that I prefer in all my cakes.
(For the cake)
250 ml boiling water
100 gms brown sugar
100 gms plain sugar
125 gms butter
225 gms flour
2 tsp vanilla extract or essence or 1 tsp of vanila beans which amounts to half vanilla stick.
50 gms cocoa
1/2 tsp soda bicarb
1/2 tsp salt
(For the frosting)
300 gms dark chocolate
170 gms butter
120 ml water
30 gms brown sugar
Preheat oven to 180 C
Butter two 8 inch pan or line with parchment paper .
Sift the flour, soda and salt together in a bowl.
In another bowl add the boiling water to the cocoa and brown sugar. Mix well.
( you can see the steam of the water in this)
Cream butter and white sugar until light and fluffy ( till they are completely mixed together)
Add the vanilla extract slowly to this. Slowly beat in one egg to this mixture and add in some flour mixture. Mix. Add in the second egg and the rest of the flour slowly until just mixed.
Fold in the cocoa mixture to this batter.
Divide into 2 tins and bake for 25-30 minutes or until done.
Once the cakes are done, let them cool.
Heat water, sugar and butter until bubbles start to form.
Immediately pour this over dark chocolate pieces. Let it rest for around a minute . Stir until all the chocolate is melted. Refrigerate until it acquires a spreadble consistency.
Assemble the cake:
Use one cake as the base.
Put one cake on the plate, and pour around 1/3 rd of frosting on it. Spread evenly.
Place the second cake carefully onto this, and pour the remaining frosting .
Go for whatever look your comfortable with .
Either go for a smooth polished look, or create little swirls for a creative touch.
I added chocolate strands and silver balls to my cake, for that added celebratory touch.
Can be served immediately, but I like to refrigerate it bit, so that the chocolate can get a little thicker…however again, its your preference here!
Have a bite! Thanks or dropping by 🙂