CHOCOLATE CAKE WITH BUTTER CREAM FROSTING

CHOCOLATE CAKE 

WITH EASY BUTTERCREAM FROSTING

THE SWEET HISTORY OF CHOCOLATE CAKE:

The history of chocolate cake according to Wikipedia says that it goes back to 1764 when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones. In 1828, Coenaard van Houten of the Netherlands developed a mechanical extraction method for extracting the fat from cacao liquor resulting in cacao butter and the partly defatted cacao, a compacted mass of solids that could be sold as it was "rock cacao" or ground into powder. The processes transformed chocolate from an exclusive luxury to an inexpensive daily snack. A process for making silkier and smoother chocolate called conching was developed in 1879 by Rudolph Lindt and made it easier to bake with chocolate, as it amalgamates smoothly and completely with cake batters. From 1890 to 1900, chocolate recipes were mostly for Chocolate drinks and its presence in cakes was only in fillings and glazes. In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the US.

The Duff Company of Pittsburgh, a molasses manufacturer, introduced Devil's food chocolate cake mixes in the mid-1930s, but the introduction was put on hold during World War II. Duncan Hines introduced a "Three Star Special" (so-called because a white, yellow, or a chocolate cake could also be made from the same mix) was introduced three years after cake mixes from General Mills and Duncan Hines and took over 48 percent of the market.

In the U.S., "chocolate decadence" cakes were popular in the 1980s; in the 1990s, single-serving Molton Chocolate Cakes with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne were popular. Chocolate lounges and artisanal chocolate makers were popular in the 2000s. Rich, flourless, all-but-flourless Chocolate Cakes are "now standard in the modern patisserie," according to The New Taste of Chocolate in 2001.

Presently the Chocolate has been spread all over the world like a Pandemic. It has its merits as well as demerits but chocolate lovers never think of these trivialities, they only think of how to consume it in a very short time.

Personally, I don't like Chocolate much but my kids do love it, and on their insistence, I took it upon myself to prepare a Cake which could quench their thirst for Chocolate as well as give me some satisfaction of making a Chocolate Cake. I admit it is awesome really. A great Cake from this Novice Baker.

Without wasting more time, let us start preparing our Chocolate Cake, starting with the name of ALLAH.

EQUATION:

Preparation of Cake Batter:            15-20 Minutes

Preparation of Frosting:                  15-20 Minutes

Backing Time:                                 30-35 Minutes

Backing Temperature:                     180 C, 350 F or Gas Mark 4 

                                                        Bake for 25-30 Minutes if the Pan is round and for 35-                                                                40 Minutes in the case of Square tin
Expenses:                                        Rupees 4 to 5 Hundred depending on the quality of                                                                     Chocolate (3 and half US Dollars)
Yield:                                                Enough for 6-8 Servings

                                      

WHAT WE NEED TO MAKE OUR CHOCOLATE CAKE:

1. 1-3/4 Cups Maida (All Purpose Flour)
2. 1-3/4 Tablespoons Corn Flour
3. 1/2 Cups Cocoa Powder
4. 1/2 Cup Melted Chocolate
5. 1-1/2 Teaspoons Baking Powder
6. 1-1/2 Teaspoons Baking Soda
7. 3 Large Eggs
8. 1 Cup Butter Milk
9. 1 Cup Black Coffee
10. 1/2 Cup Oil
11. 1 Teaspoon Salt

WHAT WE NEED FOR OUR CHOCOLATE BUTTERCREAM FROSTING:

1. 1 Cup Butter
2. 1 Cup Cocoa Powder
3. 3 Cups Icing Sugar
4. 1 Tablespoon Coffee Powder
5. 1/2 Teaspoon Salt
6. 2-3 Tablespoons Milk

HOW WE ARE GOING TO MAKE OUR CAKE:

• Grease and flour 2 cake pans measuring 9 inches, set aside.
• Preheat Oven to 180 C, 350 F or Gas Mark 4 for 20 minutes
• Sieve together Flour, Baking Powder, and Baking Soda
• Sieve Cocoa Powder
• Mix all these dry ingredients in a bowl along with Salt, be sure, no lumps are left.
• In another bowl beat eggs one at a time till foamy
• Add Butter Milk and Coffee on medium speed for 2-3 minutes
• This batter will be runny
• Now mix dry mixture into the wet mixture, half cup at a time and fold it lightly
• Pour the batter into the cake pans at equal quantity and height
• Bake for 25-30 Minutes if the Pan is round and for 35-40 Minutes in the case of Square tin.
• Check after 25 minutes by inserting a knife, skewer or a toothpick, it must come out a bit moist. That is what we need.
• If the knife comes out dry that will mean our cake has also become dry.
• Take the pan out and cool it on a rack till completely cool
• invert on a plate

PREPARATION OF FROSTING:

• Melt butter and beat it with Salt and Cocoa Poder on slow speed to milk the mixture
• Increase the speed to medium and beat for 3 minutes
• Now decrease speed to low and start mixing Icing Sugar half cup at a time with one Tablespoon of Milk
• Add Coffee Powder 
• You can add more milk or sugar according to your desired consistency.
• If you want to make it thick, add more Icing Sugar and add milk if you feel it is too thick for your liking.

HOW WE ASSEMBLE OUR TWO LAYERS WITH FROSTING:

• When both cakes are completely cool, place one layer on the turntable, cut top if that is puffed up, and has created a dome.
• Make both layers level
• Apply frosting cream on top first then place the other layer upside down over it.
• Apply Icing over the 2nd layer and then do the same on sides
• Pour some Chocolate Syrup over the top and sides for garnishing. 
• Cover and store in Refrigerator for 3-4 days, if desired.
• Cut the slices and enjoy 

Hope you will enjoy this very simple Chocolate Cake and bake it without any FEAR OF FAILURE.



InshaALLAH our next recipe will be



Thanks,


NOVICE