Chocolate Cake

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For the cake

  1. 9 tablespoons unsweetened cocoa powder
  2. 1½ cups maida
  3. ½ teaspoon salt
  4. 1 teaspoon baking soda
  5. ¼ teaspoon baking powder
  6. 110 grams unsalted butter, at room temperature
  7. 1½ cups granulated sugar
  8. 2 large eggs, at room temperature
  9. ½ cup whole or low-fat milk

For the frosting:

  1. 300grams semisweet/ sweet/ dark chocolate, coarsely chopped
  2. ½ cup or cream
  3. 170 grams unsalted butter
  • Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
  • Butter 15inch square cake pan.
  • To make the cake, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
  • In the bowl with an electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated.
  • Stir half of the dry ingredients into the butter mixture, then add milk. Finally stir in the other half of the dry ingredients.
  • Pour the cake mix into the glazed pan and bake for 25 minutes or till toothpick comes out clean. Cool completely before frosting.
  • To make the frosting, melt the chopped chocolate with the water (or cream) in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the pan of water.
  • Cut the butter into small pieces and whisk them into the chocolate until completely melted and the ganache is smooth. Cool until spreadable, which may take about 1 hour at room temperature. After spreading the ganache evenly on the cake decorate with your favorite topping sprinkles, m n m’s, strawberries, cherries anything that you would like.

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