Eating cake is a luxury. It adds more fun to the tea time and an intrinsic part of every celebration. Baking a perfect cake is an art. Baking involves the same basic ingredients. The ratio of the ingredients varies with the recipe. The main thing in baking a cake is critically following the step and giving attention even to the minute details. Just ignoring one step can result in a dry, crumby cake when it comes out of the oven.
The chocolate cake is a fantasy in itself. The main thing which makes chocolate cake the most seductive is its moistness. Whether it’s a brownie, plain chocolate cake or the one loaded with cream and fudge sauce, if the sponge is not moist and fluffy then the overall cake would be a trash.
Here I will guide you to make a perfect moist and fluffy chocolate cake. Rich and luscious, moist yet fluffy; these are the words to describe this chocolate cake. Believe me; this recipe is so amazing that everyone who eats it will ask you from which baker you bought it? Actually, when the cake emerged, there will probably drooling and clapping. I made this cake on my brother’s birthday and on Christmas will a lot of nuts in it. And I received countless appreciations. I also send this cake by post for my friend’s birthday. Try this recipe and make a lasting impression. This recipe is so easy that a beginner can follow it. This cocoa-based cake is deeply chocolaty and incredibly moist.
What you will need:
- 1 ½ cup of all-purpose flour
- 2 cup caster sugar
- 4 heaped tablespoon of unsweetened cocoa powder
- 50 grams of dark chocolate
- 1 teaspoon of baking powder
- 1/3 teaspoon of salt
- ½ cup butter, soften
- I cup buttermilk
- 3/4 cup hot water
- 1 tablespoon of coffee
- 3-4 drops of vanilla extract.
Method:
- Preheat the oven at 300 degrees.
- Grease and flour the 12 inch thick baking pan.
- Take hot water and mix coffee in it.
- Sift the flour, cocoa powder, salt and baking soda all together 3 to 4 times.
(Sifting flour is important because of the two reasons. The first thing is that all of the flour gets spaced out and away from each other, so it takes up a lot more volume than it used to. The second thing, which is supposed to happen but doesn’t really, is that the other powdered ingredients get mixed up and evenly distributed within each other)
- Beat the eggs one by one, until light and fluffy. Put aside.
- Melt the dark chocolate by the double boiler method. (Place water in the bottom of the double boiler, so the top of the water is 1/2 inch below the upper pan. Then place the double boiler over low heat. Stir the chocolate constantly until it is melted. The water in the bottom of the double boiler should not come to boiling while the chocolate is melting.)
- Beat the butter and sugar on low speed with an electric mixture for 3-5 minutes.
- Add buttermilk, beaten eggs, salt and vanilla extract melted chocolate and mix well. Now add the flour mixture and fold it well until smooth.
- Add the hot coffee, water and mix well. Batter will be very runny.
- Pour batter in pan and bake on middle rack of oven for about 35 minutes, until toothpick inserted in center comes out clean with just a few moist crumbs attached.
- Allow the cake to cool 15 minutes in pans, and then run a butter knife around the edges of the cake. Place a wire cooling rack over top of each pan. Wearing oven mitts use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.
