Each time I read a new recipe, watch a new video of someone baking I get excited and depressed at the same time. Excited, obviously to try out the recipe, but depressed because of the lack of multiple baking equipments at hand. I mean, sure you can buy most of the ingredients required, but wouldn’t want to invest in say a stand-mixer, an electric beater or a turn-table if you’re not doing it professionally.
So I read up a bunch of recipes, decided to improvise and make my own version of the ‘Easy Peasy Chocolate Cake’. If you read on, you’ll see why I’m calling it so 🙂
Preparation time: 20 mins Cooking time: 25-30 mins
Serves: 4-10 (depends on your appetite for cake ;))
For the cake:
-Flour/Maida : 225g/ 7.95 Oz.
-Chocolate Bar : 100g/ 3.5 Oz.
-Sugar : 200g/ 7 Oz.
-Butter: 100g/ 3.5 Oz.
-Eggs : 2
-Baking Powder: 1 tsp/ 5g/ 0.18 Oz.
-Baking Soda: 1/2 tsp/ 2.5g/ 0.09 Oz.
-Chocolate/Vanilla Essence: 2 tsp/ 10 ml
-Cocoa Powder: 1 tbsp/ 0.5 Oz./ 14.3 g <optional>
-Milk : As required
For the icing:
-Chocolate Bar : 100g/ 3.5 Oz.
-Sugar : 100g/ 3.5 Oz.
-Butter: 50g/ 1.75 Oz.
Now, this process is divided into 4 simple parts.
1. Mixing the wet/solid ingredients
Take a thick saucepan and place the bar of chocolate on it on medium to low heat. After the chocolate starts getting warm and starts melting, rub it all over the pan. Avoid the chocolate cooking, add milk if it starts to thicken too much. Add the butter and mix well with the chocolate. Sugar should be added gradually, stirred and mixed in well. You can add more milk and make sure it is a smooth mixture.
Now set this aside to cool, under a fan maybe. But not in the fridge!
2. Beat the eggs
Take a bowl, break both the eggs in it and just whisk them enough to mix the yolk with the whites.
3. Sieving the dry ingredients
Place a kitchen sifter on a clean sheet of newspaper and add all the dry ingredients in it. Sieve the mixture and keep it aside.
4. Mixing all the ingredients
Add the dry ingredients gradually to the wet mix and fold it in. This is important because you do not want to unnecessarily beat the batter and deflate it – which can result in a really bad-shaped cake.
After this is done, add the whisked eggs to the batter, mix in in and you will see your batter shine.
Preheat your oven to 150 degree C. Now generously grease a baking tin with butter and dust it with some flour. Add the batter into the tin and set it inside the pre-heated oven to bake at 180 degree C for about 25 minutes (only with bottom heating). Turn-up the top heating after 25 minutes and let it bake for another 10 minutes. Poke in a clean toothpick or knife to check if the cake is cooked within. A clean knife is a thumbs up! Now let it sit inside the tin for sometime before trying to ease it out.
To remove from the tin, simply overturn it on a plate and lift the tin off. If the tin comes off easy, you’ve done your greasing right! Here on, you can either gobble up the cake bare, or choose to decorate it, if you want to show it off 😉
Similar to the first step of preparing the cake, take a thick saucepan and place the bar of chocolate on it on medium to low heat. After the chocolate starts getting warm and melting, rub it all over the pan. Only this time, don’t add too much milk. Add the butter and mix well with the chocolate. Sugar should be added gradually, stirred and mixed in well.
Now take the cake (I usually apply the icing bottom-up) and add a dollop of icing on top and spread evenly using a butter knife. Also apply the icing to all sides for uniformity.
You can top it with some choco-chips/gems/nuts and slight sugar icing for a classy touch. And the cake is ready to go. Ta-da!