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Print Recipe
 CLASSIC CHOCOLATE CAKE
Course dessert
Cuisine english
Prep Time 		10 minutes
Cook Time 60 minutes
Servings
portion
Ingredients
For Icing :
Course dessert
Cuisine english
Prep Time 10 minutes
Cook Time 60 minutes
Servings
portion
Ingredients
For Icing :
Instructions
  1. Firstly grease and dust 6″ cake pan and pre heat the oven to 180 degree C.
  2. Mix the flour, baking powder and cocoa together.
  3. Now in a large bowl beat the butter and sugar nicely until it turns thick and well combined.
  4. Add 4 eggs gradually, keep beating the mixture till it turns fluffy.
  5. Add 1 tsp chocolate essence and mix the batter well.
  6. Now slowly add the dry ingredients into the sugar n egg mix and fold in slowly with a spatula.
  7. Pour the batter into the greased & dusted baking tin.
  8. Bake in a hot oven at 180 C for 35-40 minutes
  9. 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.
  10. Once the cake is baked, put it on a wire stand and let it cool.
For Icing :
  1. Take 10-12 ice cubes in a large bowl and heavy cream in another bowl that should be smaller than the previous one.
  2. 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.
  3. Now start whipping the heavy with a cream beater for around 20-25 mins till the cream becomes more thick and fluffy.
  4. Meanwhile in a boiler start boiling some water.
  5. 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.
  6. As soon as the chocolate melts, add melted butter, stir well and switch off the gas and allow it to cool.
  7. 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.
  8. As the melted chocolate cools down fill it into a piping bag ad keep aside.
  9. Make two parts of the cake, and on the bottom part spread the melted chocolate generously.
  10. 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.
  11. Refrigerate the cake for 35-40 mins so that the base icing can set properly.
  12. 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.
  13. 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.
  14. Take chocolate pop shots and place them on the circumference of the cake and in the center as well in whichever pattern u like.
Recipe Notes

 Keep the cake in the refrigerator for 2hrs before serving.


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