Chocolate Cake with butter cream frosting

Another of my mother’s age old signature chocolate pound cake..most delicious and out of the world..best and moist, freshly baked,the aroma disseminates though the kitchen with an intoxicating flavor, the texture is perfect for a tea cake..the best and easiest chocolate cake ever..crisp top crumb and a soft and fluffy  texture inside ..Dense and yet moist,one bite and you cant stop craving for it.

This is one of the most easiest of  homemade chocolate cake by far. The flavor of chocolate is borrowed from the inclusion of cocoa powder and not from cooking chocolate and does not have the brownie/fudge kind of an effect. The cocoa powder makes it a light chocolate flavored dry cake, much like the pound cakes ,apt for your cup of tea. The addition of brown sugar and coffee does give it a  rich dark color and makes it a decadent bite
With cakes; although we need to follow the exact amount of ingredients to arrive at the perfect cake yet one of the tips for a perfect cake is the number of eggs..eggs give out that desired taste and texture..this same chocolate cake is made widely with the same ingredients but with different quantities..while I have made most of the varieties with 2 egg 3 egg cakes and lesser and more amount of baking powder or butter, this by far is the perfect soft and fluffy pound cake.
Ingredients
Flour -1 3/4 cup
Cocoa powder -1/4 cup
Baking powder -2 tsp
Salt a pinch
Refined powdered sugar- 1 1/2 cup
Brown sugar- 1/2 cup
Butter – 1/2 cup
Eggs -4
Milk- 1 /2 cup
1 tsp coffee in little boiling water
Vanilla essence-11/2 tsp
For butter cream frosting
butter- 1/4th cup
Icing sugar- 1/2 cup
milk- a little
cocoa powder- 1/4th cup
Method
  • Beat sugar and eggs until smooth. Add oil and beat until there are no lumps
  • Sieve the dry ingredients together(Four, baking powder, cocoa powder). Seiving makes the resultant cake fluffy
  • Now add the dry ingredients to the wet ingredients
  • Add vanila essence , salt and coffee powder(which is diluted with a little boiling water maybe 1/4th cup water)
  • Add milk and make a smooth batter
  • Grease a baking tray and pre heat at 200 degrees
  • Pour the batter in the baking tray and bake for 40 mins our until a toothpick inserted comes out clean
  • Cool it some some time before you add the frosting
  • For butter cream frosting- Mix all the ingredients together until smooth. It should be smooth enough to spread over the cake
  • When the cake is cool enough, you can spread a thick layer of frosting on top . Finish it off with grated dark chocolate

 

Tall, dark and dense with a crisp crumb, yet a moist soft and fluffy texture inside is what this simple cake looks like. The coffee is added just for a subtle change of color , blending with the brown sugar to arrive at a beautiful dark color and not much for flavor. You wont really feel the flavor of coffee. Also the 4 eggs works like wonders to arrive at the most beautiful and perfect tea cake that can compete with the best of the bakery bought chocolate cakes . Ideally this does not need any frosting/Icing and stands like a winner on its own. But for me, for the beauty of it I added a simple butter cream frosting made with icing sugar and butter which catapults the regular tea cake to a different level, at par with a chocolate pastry perhaps, since the texture anyways is super soft. Either with or without frosting, this cake sure does call for  moments of happiness and will not fail to indulge you

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