Chocolate Cream Cake
Ingredients
For the cake -
1 1/2 cup refined flour
1 cup castor sugar
1 egg
1/2 cup of white oil - I have used Sunflower oil
1/2 cup milk
1 tsp vinegar
1 tsp vanila essence
1 tsp baking powder
dark chocolate - 50 gms ( 70% dark chocolate)
2 tsp fresh cream
2 tsp cocoa powder
Butter for greasing the baking dish
For the Icing -
100 ml fresh cream
3/4 cup of castor sugar
Dark Chocolate shavings
Directions
- Mix all the ingredients for cake together to make a smooth batter.
- Grease the baking dish with butter and sprinkle flour evenly so as to cover the entire dish and sides. This is important so the cake comes out effortlessly after baking
- Pour the batter into the baking dish
- Pre-heat the oven to 180 degrees C ( in convection mode in case of a microwave for roughly 2 minutes)
- Set the baking dish on a small stand ( which should be a microwave accessory) in the oven
- bake for 45-50 minutes
- At 45 minutes, use a toothpick to test if the cake has been baked all the way through. Do not overcook beyond 50 minutes. After the baking, let the cake stand for 5 minutes before removing the baking dish out.
- Cover the top of the baking dish with a bigger plate, use both hands quickly invert the plate so the cake is sitting on the plate. Carefully remove the baking dish from the cake.
- For the icing - Mix the castor sugar and fresh cream and beat it with the hand blender until it becomes thick and consistent.
- Now using a thread, or a knife, cut thru the cross section of the cake and make it 2 tiers
- Generously apply the icing on top of the lower tier upto 3-4 mm thick, and place the upper tier on top
- Cover the entire cake with cream, and cover it with chocolate shavings.
I hope you enjoy it. Do let me know how it turns out.
For the cake -1 1/2 cup refined flour
1 cup castor sugar
1 egg
1/2 cup of white oil - I have used Sunflower oil
1/2 cup milk
1 tsp vinegar
1 tsp vanila essence
1 tsp baking powder
dark chocolate - 50 gms ( 70% dark chocolate)
2 tsp fresh cream
2 tsp cocoa powder
Butter for greasing the baking dish
For the Icing -
100 ml fresh cream
3/4 cup of castor sugar
Dark Chocolate shavings
Directions
- Mix all the ingredients for cake together to make a smooth batter.
- Grease the baking dish with butter and sprinkle flour evenly so as to cover the entire dish and sides. This is important so the cake comes out effortlessly after baking
- Pour the batter into the baking dish
- Pre-heat the oven to 180 degrees C ( in convection mode in case of a microwave for roughly 2 minutes)
- Set the baking dish on a small stand ( which should be a microwave accessory) in the oven
- bake for 45-50 minutes
- At 45 minutes, use a toothpick to test if the cake has been baked all the way through. Do not overcook beyond 50 minutes. After the baking, let the cake stand for 5 minutes before removing the baking dish out.
- Cover the top of the baking dish with a bigger plate, use both hands quickly invert the plate so the cake is sitting on the plate. Carefully remove the baking dish from the cake.
- For the icing - Mix the castor sugar and fresh cream and beat it with the hand blender until it becomes thick and consistent.
- Now using a thread, or a knife, cut thru the cross section of the cake and make it 2 tiers
- Generously apply the icing on top of the lower tier upto 3-4 mm thick, and place the upper tier on top
- Cover the entire cake with cream, and cover it with chocolate shavings.
I hope you enjoy it. Do let me know how it turns out.
Aunty I have 2 questions,
ReplyDelete1. What temperature should I set the oven to while baking the cake in convection mode for 45 mins?
2. What kind of dish is best for baking? The last two times I tried, even though the sides got over cooked, the middle of the cake remained uncooked.
Reshma