•10:31 AM
This post is especially for chocolate cake lovers and who love to bake... Chocolate cake (aka Chocolate Death Cake).. Many ppl have asked me for the recipe and I am so sorry for posting it late.
FOR CAKE
INGREDIENTS:
-------------
- 1/2 cup butter
- 4 eggs
- 1/4 tsp salt
- 1 cup flour
- 1 cup sugar
- 1/2 cup vanilla extract
- 1/2 tsp baking powder
- 1/4 cup cocoa powder
- 1/4 cup hot coffee or boiling water
- 1/4 Milk
For egg less cake, replace eggs with vinegar
FOR FROSTING
INGREDIENTS:
-------------
- 1 1/4 cups Heavy cream
- 1/4 cup light corn syrup
- 1/4 cup Butter
- Chopped Milk Chocolate
FOR ASSEMBLY
INGREDIENTS:
-------------
- 1/4 ounce chocolate covered with toffee bars (only for double layered
cake)
- Cadbury's or Hershey's Milk Chocolate
PROCEDURE
CAKE:
-----------
1. Seive maida, cocoa powder and baking powder.
2. To melted butter add sugar & vanilla extract.
3. Separate egg white from yolk and beat the egg white till it becomes
soft and foamy.
4. To the mixed maida add the mixed butter and the egg white.
5. Mix well until there are no lumps or till it becomes soft.
6. Grease the baking dish & add the mixed contents
7. Pre heat the over to 125’ C and place the baking dish in the center
rack for 15-20 minutes
8. Remove from the baking dish and let it cool.
FROSTING:
----------
1. Combine heavy cream, light corn syrup and butter in a heavy saucepan
2. Whisk over medium heat until the mixture begins to simmer
3. Add chopped milk chocolate
4. Reduce heat to low and whisk for about 1 minute till frosting is smooth and then transfer to a large bowl
5. Fill another bowl with ice. Set bottom of the bowl with frosting atop ice
6. Whisk for 8 minutes until frosting is cool and begins to thicken
7. Place bowl of frosting on a work table and using electric mixer, beat
until the color lightens & just until frosting becomes thicker enough to
form soft peaks.
8. Leave it for 2 minutes
(Frosting will continue to thicken as it stands)
ASSEMBLY:
----------
1. If double layered cake, place 1 cake layer, flat side up on a plate or
a round cardboard
2. Top layer with 1 ½ cups frosting, spreading to edge.
3. Sprinkle evenly with diced toffee
4. Place 2nd cake layer, flat side down and press slightly to adhere
5. Spread thin layer of frosting over top & sides of cake to seal & set
crumbs
6. Spread remaining frosting over top & sides of cake [if frosting becomes
stiffer, stir gently with a spoon/spatula to loosen]
7. Stand Chocolate bar on a work table on a short end. Using vegetable
peeler, starting at top edge of 1 side, run peeler down length of the bar
8. Pile Chocolate curls atop cake
> If you want to write something on the cake, then don’t decorate with
chocolate curls.
> The same procedure works for single layer cake except for the toffee bars.
FOR CAKE
INGREDIENTS:
-------------
- 1/2 cup butter
- 4 eggs
- 1/4 tsp salt
- 1 cup flour
- 1 cup sugar
- 1/2 cup vanilla extract
- 1/2 tsp baking powder
- 1/4 cup cocoa powder
- 1/4 cup hot coffee or boiling water
- 1/4 Milk
For egg less cake, replace eggs with vinegar
FOR FROSTING
INGREDIENTS:
-------------
- 1 1/4 cups Heavy cream
- 1/4 cup light corn syrup
- 1/4 cup Butter
- Chopped Milk Chocolate
FOR ASSEMBLY
INGREDIENTS:
-------------
- 1/4 ounce chocolate covered with toffee bars (only for double layered
cake)
- Cadbury's or Hershey's Milk Chocolate
PROCEDURE
CAKE:
-----------
1. Seive maida, cocoa powder and baking powder.
2. To melted butter add sugar & vanilla extract.
3. Separate egg white from yolk and beat the egg white till it becomes
soft and foamy.
4. To the mixed maida add the mixed butter and the egg white.
5. Mix well until there are no lumps or till it becomes soft.
6. Grease the baking dish & add the mixed contents
7. Pre heat the over to 125’ C and place the baking dish in the center
rack for 15-20 minutes
8. Remove from the baking dish and let it cool.
FROSTING:
----------
1. Combine heavy cream, light corn syrup and butter in a heavy saucepan
2. Whisk over medium heat until the mixture begins to simmer
3. Add chopped milk chocolate
4. Reduce heat to low and whisk for about 1 minute till frosting is smooth and then transfer to a large bowl
5. Fill another bowl with ice. Set bottom of the bowl with frosting atop ice
6. Whisk for 8 minutes until frosting is cool and begins to thicken
7. Place bowl of frosting on a work table and using electric mixer, beat
until the color lightens & just until frosting becomes thicker enough to
form soft peaks.
8. Leave it for 2 minutes
(Frosting will continue to thicken as it stands)
ASSEMBLY:
----------
1. If double layered cake, place 1 cake layer, flat side up on a plate or
a round cardboard
2. Top layer with 1 ½ cups frosting, spreading to edge.
3. Sprinkle evenly with diced toffee
4. Place 2nd cake layer, flat side down and press slightly to adhere
5. Spread thin layer of frosting over top & sides of cake to seal & set
crumbs
6. Spread remaining frosting over top & sides of cake [if frosting becomes
stiffer, stir gently with a spoon/spatula to loosen]
7. Stand Chocolate bar on a work table on a short end. Using vegetable
peeler, starting at top edge of 1 side, run peeler down length of the bar
8. Pile Chocolate curls atop cake
Voila!
> If you want to write something on the cake, then don’t decorate with
chocolate curls.
> The same procedure works for single layer cake except for the toffee bars.
