Life is unpredictable, eat dessert first! specially if it’s a classic chocolate cake. Let’s face it, a nice creamy chocolate cake does a lot for lot of people…it does for me as well.Part of life and part of life’s enjoyment is a soft and creamy classic chocolate cake… what, do i sound like a kid?
O yes, i am one and shall always be for a cake. My new year resolution started with making a diet plan for myself to reduce a few kilos, but today i wouldn’t want to sacrifice my chocolate cake…it’s such an amazing feeling when u know every single ingredient in a piece , still when u take that first bite in your mouth it’s a complete bliss!
Prep Time | 10 minutes |
Cook Time | 60 minutes |
Servings |
portion
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- 4 Eggs
- 1 cup sugar Powdered
- 1 cup All purpose flour
- 3/4 cup Butter
- 1/2 cup Cocoa powder
- 1 tsp Chocolate essence
- 2 tsps Baking powder
- 2 cups Dark Chocolate - (chopped)
- 1 cup Heavy Cream
- 1 cup Icing Sugar
- 1 tsp Vanilla essence
- 2 tsp Butter melted - (melted)
- Chocolate pop shots (Cadbury) for decoration
Ingredients
For Icing :
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- Firstly grease and dust 6" cake pan and pre heat the oven to 180 degree C.
- Mix the flour, baking powder and cocoa together.
- Now in a large bowl beat the butter and sugar nicely until it turns thick and well combined.
- Add 4 eggs gradually, keep beating the mixture till it turns fluffy.
- Add 1 tsp chocolate essence and mix the batter well.
- Now slowly add the dry ingredients into the sugar n egg mix and fold in slowly with a spatula.
- Pour the batter into the greased & dusted baking tin.
- Bake in a hot oven at 180 C for 35-40 minutes
- Check the cake by piercing a tooth pick inside. If it comes out clean, your cake is done. Else bake it for another 5-10mins till a toothpick comes out clean.
- Once the cake is baked, put it on a wire stand and let it cool.
- Take 10-12 ice cubes in a large bowl and heavy cream in another bowl that should be smaller than the previous one.
- Put the smaller bowl with heavy cream inside the large bowl with ices cubes, such that the smaller bowl gets immersed and should be in contact with the ice cubes.
- Now start whipping the heavy with a cream beater for around 20-25 mins till the cream becomes more thick and fluffy.
- Meanwhile in a boiler start boiling some water.
- Take the chocolate pieces (chopped) in a bowl and keep above the boiler so that the chocolate starts to melt with the heat of boiling water.
- As soon as the chocolate melts, add melted butter, stir well and switch off the gas and allow it to cool.
- Now add icing sugar , vanilla essence and 2-3 tbl spn of melted chocolate in the whipped cream and start whipping again for few more mins.
- As the melted chocolate cools down fill it into a piping bag ad keep aside.
- Make two parts of the cake, and on the bottom part spread the melted chocolate generously.
- 10. Now place the upper part of the cake and with the help of a spatula spread the whipped cream all over the cake. Make sure the whipped cream should be evenly spread on the top as well as on the sides.
- Refrigerate the cake for 35-40 mins so that the base icing can set properly.
- Take the piping bag filled with melted chocolate and snip off the end of the bag. Start from the centre of the cake and make a circular spiral with the dark chocolate till you get to the outer edge of the cake.
- Use a toothpick and drag 4 lines outwards from the center (make sure there is enough gap between them). Wipe the toothpick and drag 4 lines in between the previous lines inwards towards the center.
- Take chocolate pop shots and place them on the circumference of the cake and in the center as well in whichever pattern u like.
Keep the cake in the refrigerator for 2hrs before serving.