Hope you all had a great Diwali. It was my sister's birthday yesterday and we all know what comes with a birthday, a wonderful delicious birthday cake. I wanted this birthday to be very special for her as I was with her on this day after a long time. I wanted to make the best cake for her. She had mentioned very clearly that she wanted a chocolate cake. My search for a delicious chocolate cake began days ago and then my eyes rested on this one. It is an amazing chocolate cake. One of the kinds that you want to make over and over again and can't get enough of it. Everybody loved it at home. My sister specially thanked me for making it. All of us were going in for second, third and fourth helpings. It is an easy recipe and produces such mouth watering results.
The cake has two components, one obviously is the cake and the other is the chocolate ganache. The cake was moist to perfection. The silkiness of the ganache worked amazing with the cake. I had a thick layer of the ganache in the middle and around the cake. If you just want a thin layer (which I don't think you will) then pour over the ganache just before serving the cake.
Let me pour out the recipe before I start drooling over for the cake again.
Utterly Butterly Delicious Chocolate Cake
Serves 7-8
Recipe Source: Purplefoodie
Ingredients:
For the cake:
1. 125 g flour
2. 30g corn flour
3. 40 g cocoa powder
3. 1/4 tsp baking soda
4. 1/2 tsp baking powder
5. 275 g sugar
6. 115 g butter (I used salted butter so I didn't add any extra salt)
7. 125 g yoghurt
8. 30 ml water
9. 2.5 eggs
For Chocolate Ganache:
1. 375 ml full fat cream (I used Amul Cream)
2. 250 g dark chocolate
3. 30 g butter
Sieve the flour, corn flour, cocoa, baking soda and baking powder together. In a separate bowl mix the yoghurt and water together. You will need these two mixtures to go in the butter sugar mixture that has to be prepared next. Beat the butter and sugar together in a bowl till they both look well blended. Also the butter will get a little lighter in color. The main concern I have when I am using granulated sugar in desserts is whether I will be able to melt it up completely while I am mixing it. But here when you are beating up the sugar and butter, the sugar won't melt as the proportion of sugar to butter is quite high. Now pour in one egg at a time and beat well. The recipe mentions 2.5 eggs, well to get the .5 part, crack open an egg separately, beat it and pour 25 g of the beaten up egg in the sugar butter mixture. Now put in parts of the flour mixture and parts of the yoghurt alternately into the butter sugar mixture and keep mixing well.
For the cake:
Prepare a 9 inch round cake tin and line it with baking parchment. I just covered the base with the baking parchment as the sides were difficult to cover ( I had a round tin and a rectangular parchment). Baking parchment does not let the cake stick to the tin. Cover the parchment with olive oil so as to avoid sticking of the cake to the baking parchment as well. Pour in the mixture in the cake tin. Preheat the oven to 170 degree celsius and bake the cake for about 35-40 minutes. Use the "toothpick coming out clean method" to check if the cake is well cooked. Once done, take it out and let it cool down. Trying to take out a hot cake from the tin may break the cake.
For the ganache:
Place the chocolate in a bowl. Boil the cream and pour it over the chocolate. Now mix in the chocolate well with the cream. The chocolate will melt slowly and the mixture will start getting a smooth chocolaty milky color. When the chocolate is all well mixed with the cream, put in the butter. Mix the butter well. The ganache is ready and you can cover it and keep it for later use.
Assembling the cake:
Place the cake on a cake board. Cut the risen up part of the cake with a serrated knife. Cut the cake horizontally into two, right from the centre. Now cover the top of the bottom layer of the cake with ganache and leave around one cm around the circumference as the ganache may ooze out when you place the top part of the cake on the bottom layer. Now place the top half of the cake on the bottom half and cover the top with ganache. Keep the cake in the fridge. This will help in setting up the ganache. You have to use the entire ganache over the cake. So after say 30 minutes, take the cake out once again and cover the sides of the cake with ganache. I put another layer of the ganache on top of the cake and kept it in the fridge again to set up perfectly. Here is a tip. To cover the cake beautifully with the ganache and to give it a smooth finish, cover the cake with a thin coating of ganache first and keep it in the fridge. The crumbs will all be locked up with this coating and when you pour over the next layer of ganache it will be smooth and beautiful.
The cake was delicious, completely amazing and so chocolaty. You can enjoy it for days and you do not require to keep it in the fridge. This is a must try recipe and trust me once you bake this cake there is no turning back. I am waiting to bake this cake again though I have strict instructions from my niece for the next cake, it has to be a strawberry one.
Have fun baking.
The cake has two components, one obviously is the cake and the other is the chocolate ganache. The cake was moist to perfection. The silkiness of the ganache worked amazing with the cake. I had a thick layer of the ganache in the middle and around the cake. If you just want a thin layer (which I don't think you will) then pour over the ganache just before serving the cake.
Let me pour out the recipe before I start drooling over for the cake again.
Utterly Butterly Delicious Chocolate Cake
Serves 7-8
Recipe Source: Purplefoodie
Ingredients:
For the cake:
1. 125 g flour
2. 30g corn flour
3. 40 g cocoa powder
3. 1/4 tsp baking soda
4. 1/2 tsp baking powder
5. 275 g sugar
6. 115 g butter (I used salted butter so I didn't add any extra salt)
7. 125 g yoghurt
8. 30 ml water
9. 2.5 eggs
For Chocolate Ganache:
1. 375 ml full fat cream (I used Amul Cream)
2. 250 g dark chocolate
3. 30 g butter
Sieve the flour, corn flour, cocoa, baking soda and baking powder together. In a separate bowl mix the yoghurt and water together. You will need these two mixtures to go in the butter sugar mixture that has to be prepared next. Beat the butter and sugar together in a bowl till they both look well blended. Also the butter will get a little lighter in color. The main concern I have when I am using granulated sugar in desserts is whether I will be able to melt it up completely while I am mixing it. But here when you are beating up the sugar and butter, the sugar won't melt as the proportion of sugar to butter is quite high. Now pour in one egg at a time and beat well. The recipe mentions 2.5 eggs, well to get the .5 part, crack open an egg separately, beat it and pour 25 g of the beaten up egg in the sugar butter mixture. Now put in parts of the flour mixture and parts of the yoghurt alternately into the butter sugar mixture and keep mixing well.
For the cake:
Prepare a 9 inch round cake tin and line it with baking parchment. I just covered the base with the baking parchment as the sides were difficult to cover ( I had a round tin and a rectangular parchment). Baking parchment does not let the cake stick to the tin. Cover the parchment with olive oil so as to avoid sticking of the cake to the baking parchment as well. Pour in the mixture in the cake tin. Preheat the oven to 170 degree celsius and bake the cake for about 35-40 minutes. Use the "toothpick coming out clean method" to check if the cake is well cooked. Once done, take it out and let it cool down. Trying to take out a hot cake from the tin may break the cake.
For the ganache:
Place the chocolate in a bowl. Boil the cream and pour it over the chocolate. Now mix in the chocolate well with the cream. The chocolate will melt slowly and the mixture will start getting a smooth chocolaty milky color. When the chocolate is all well mixed with the cream, put in the butter. Mix the butter well. The ganache is ready and you can cover it and keep it for later use.
Assembling the cake:
Place the cake on a cake board. Cut the risen up part of the cake with a serrated knife. Cut the cake horizontally into two, right from the centre. Now cover the top of the bottom layer of the cake with ganache and leave around one cm around the circumference as the ganache may ooze out when you place the top part of the cake on the bottom layer. Now place the top half of the cake on the bottom half and cover the top with ganache. Keep the cake in the fridge. This will help in setting up the ganache. You have to use the entire ganache over the cake. So after say 30 minutes, take the cake out once again and cover the sides of the cake with ganache. I put another layer of the ganache on top of the cake and kept it in the fridge again to set up perfectly. Here is a tip. To cover the cake beautifully with the ganache and to give it a smooth finish, cover the cake with a thin coating of ganache first and keep it in the fridge. The crumbs will all be locked up with this coating and when you pour over the next layer of ganache it will be smooth and beautiful.
The cake was delicious, completely amazing and so chocolaty. You can enjoy it for days and you do not require to keep it in the fridge. This is a must try recipe and trust me once you bake this cake there is no turning back. I am waiting to bake this cake again though I have strict instructions from my niece for the next cake, it has to be a strawberry one.
Have fun baking.
Can I bake it in microwave too? I don't have oven, also when did u add cocoa? Can the butter be amul? What about yoghurt...nestle or amul?
ReplyDeleteCocoa has to be put initially along with the flour. Have added it in the steps above, sorry about that. You can use Amul butter. If a dessert recipe mentions unsalted butter and salt separately, you can use salted butter and skip the salt then. I used homemade yoghurt. You can use either Amul or nestle. Though I myself prefer Amul as I find nestle a bit too sticky. About baking the cake in the microwave, there are a few things Sargam that would vary. The style of cooking of microwave is different than the oven. You would need a more flowing batter for microwave. The time required would be higher for a microwave. Oven is more aggressive and cook things evenly. I do not have a version of the microwave recipe. Sorry about that. I would suggest you to invest in a good oven if you are fond of baking. Hope this helps. Let me know in case of further queries. Thanks :)
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThanks Priyanka, will bake tomorrow, one more thing ..u finally added granulated sugar or powdered sugar?
ReplyDeleteGranulated sugar.. Good luck, Have fun and hope it turns out well. :)
ReplyDeleteHey the cake came out to be just perfect...awesome ....yummy...the best chocolate cake ever...I made it in microwave...added lil milk to the batter for a little flowing consistency...thanks a bunch for this bestest choco cake recipe ...love u for this
ReplyDeletehey.. Wow :) so happy to hear that you liked it. Have fun eating now :) Love you too for trying it out. Thanks. :)
ReplyDelete