chocolate cake recipe
- 3 years ago
Chocolate Cake:
Ingredients for Butter Milk:
Warm milk 1 ½ cup
Lemon juice 1 tbsp
Ingredients for Chocolate Sponge:
All-purpose flour (sifted) 1 ½ cup
Granulated sugar 1 ½ cup
Unsweetened cocoa powder 3/4 cup
Baking soda 1/2 tbsp
Baking powder 3/4 tsp
Salt 3/4 tsp
Eggs 2
Water 1/2 cup
Butter milk 3/4 cup
Oil 1/4 cup
Vanilla extract 1 tsp
Butter (for greasing)
Butter paper as required
Ingredients for Chocolate Cream Mixture:
Whipping cream (to microwave) 1/2 cup
Milk chocolate (crushed) 150 g
Whipping cream (for whipping) 1 ½ cup
Ingredients for Chocolate Frosting:
Heavy whipping cream 1 ½ cup
Milk chocolate 350 g
Ingredients for Assembling:
Chocolate Syrup as required
Chocolate Fudge Cake
Chocolate mousse
Chocolate frosting
Chocolate shavings (for decoration) as required
Directions for Butter Milk Preparation:
In a small bowl, add warm milk and lemon juice. Whisk vigorously for 1 minutes and set aside for 15-20 minutes or until used.
Note: Whisk again before using.
Directions for Chocolate Sponge Preparation:
In a bowl, add all the dry ingredients flour, granulated sugar, cocoa powder, baking soda, baking powder, salt and whisk until well combined.
Now add all the wet ingredients eggs, butter milk, oil, water, vanilla extract and mix well until well incorporated.
Grease a cake mold and place a butter paper in the base. Pour the prepared cake batter and bake it in a pre-heated oven at 120 degrees for 30-35 minutes.
Note: prick a toothpick in the center of the cake and check if it comes out clean, your cake is ready or else bake it for another 10-15 minutes.
Take it out of the mold and cool it down on a cooling rack at room temperature
Directions for Chocolate Cream Mixture Preparation:
Add whipping cream in a bowl and microwave it for 2 minutes. Add crushed milk chocolate in it and let sit for 2 minutes. Then mix it well, your ganache is ready.
In another bowl, add whipping cream and whip it until soft peaks are formed.
Add your prepared ganache into your whipped cream and whip again until well incorporated. Set aside.
Directions for Chocolate Frosting Preparation:
Now microwave heavy whipping cream in a bowl for 2 minutes. Add milk chocolate in it and let sit for 2 minutes. Mix well until well incorporated and refrigerate it for 2 hours.
Take it out of the refrigerator and beat it with electric beater until thick creamy texture is formed. Set aside.
Directions for Assembling:
Cut the top of the cake. Then cut from between the cake to form discs.
Shower the sponge with sugar syrup.
Spread chocolate cream mixture on top of one cake disc. Place another cake disc on top, pour sugar syrup and spread chocolate cream mixture and then again place another sponge disc on top.
Spread frosting on sides and top of your cake forming nice and neat shape.
Decorate it as desired. Your Chocolate Sponge Cake is Ready.
Preparation time: 35 minutes
Cooking time: 55 minutes
Serving: 6-8
Ingredients for Butter Milk:
Warm milk 1 ½ cup
Lemon juice 1 tbsp
Ingredients for Chocolate Sponge:
All-purpose flour (sifted) 1 ½ cup
Granulated sugar 1 ½ cup
Unsweetened cocoa powder 3/4 cup
Baking soda 1/2 tbsp
Baking powder 3/4 tsp
Salt 3/4 tsp
Eggs 2
Water 1/2 cup
Butter milk 3/4 cup
Oil 1/4 cup
Vanilla extract 1 tsp
Butter (for greasing)
Butter paper as required
Ingredients for Chocolate Cream Mixture:
Whipping cream (to microwave) 1/2 cup
Milk chocolate (crushed) 150 g
Whipping cream (for whipping) 1 ½ cup
Ingredients for Chocolate Frosting:
Heavy whipping cream 1 ½ cup
Milk chocolate 350 g
Ingredients for Assembling:
Chocolate Syrup as required
Chocolate Fudge Cake
Chocolate mousse
Chocolate frosting
Chocolate shavings (for decoration) as required
Directions for Butter Milk Preparation:
In a small bowl, add warm milk and lemon juice. Whisk vigorously for 1 minutes and set aside for 15-20 minutes or until used.
Note: Whisk again before using.
Directions for Chocolate Sponge Preparation:
In a bowl, add all the dry ingredients flour, granulated sugar, cocoa powder, baking soda, baking powder, salt and whisk until well combined.
Now add all the wet ingredients eggs, butter milk, oil, water, vanilla extract and mix well until well incorporated.
Grease a cake mold and place a butter paper in the base. Pour the prepared cake batter and bake it in a pre-heated oven at 120 degrees for 30-35 minutes.
Note: prick a toothpick in the center of the cake and check if it comes out clean, your cake is ready or else bake it for another 10-15 minutes.
Take it out of the mold and cool it down on a cooling rack at room temperature
Directions for Chocolate Cream Mixture Preparation:
Add whipping cream in a bowl and microwave it for 2 minutes. Add crushed milk chocolate in it and let sit for 2 minutes. Then mix it well, your ganache is ready.
In another bowl, add whipping cream and whip it until soft peaks are formed.
Add your prepared ganache into your whipped cream and whip again until well incorporated. Set aside.
Directions for Chocolate Frosting Preparation:
Now microwave heavy whipping cream in a bowl for 2 minutes. Add milk chocolate in it and let sit for 2 minutes. Mix well until well incorporated and refrigerate it for 2 hours.
Take it out of the refrigerator and beat it with electric beater until thick creamy texture is formed. Set aside.
Directions for Assembling:
Cut the top of the cake. Then cut from between the cake to form discs.
Shower the sponge with sugar syrup.
Spread chocolate cream mixture on top of one cake disc. Place another cake disc on top, pour sugar syrup and spread chocolate cream mixture and then again place another sponge disc on top.
Spread frosting on sides and top of your cake forming nice and neat shape.
Decorate it as desired. Your Chocolate Sponge Cake is Ready.
Preparation time: 35 minutes
Cooking time: 55 minutes
Serving: 6-8