What comes to mind when you think of chocolate cake? Is it the creamy, chocolatey, rich taste? Or is it the way the chocolate melts in your mouth, creating a sensation of sweetness?
This recipe will guide you through a simple process and yet a rich chocolate cake that looks like it took hours to make! Hahahaha ...
INGREDIENTS
CAKE
150gm butter
250gm brown sugar
2 eggs (large)
250gm Blue Key Self Raising Flour
45gm cocoa powder
200ml boiling water
CHOCOLATE COATING
500gm cooking chocolate
Some fresh milk
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Natural Unsweetened Cocoa Powder
tastes very bitter and gives a deep chocolate flavor to baked goods. Its
intense flavor makes it well suited for use in
chocolate cakes.
Self raising flour is plain flour with self raising agents added. Self raising agent in the flour reacts during cooking to produce
carbondioxide and the mixture expands to give a light and airy
texture.Because the raising agents are blended with it during
manufacture, self raising flour is more convenient to use than plain
flour.
Additional info : Blue Key Self Raising flour is conveniently available at retailers near you!
Butter
METHOD
1. Cream butter and brown sugar until light and fluffy
2. Add in the eggs slowly and cream till light and smooth
3. Add in boiling water, cocoa powder and flour alternately. Mix until well-blended.
4. Bake at 175 celsius for 30 mins.
5. Melt cooking chocolate (heat the chocolate on a bowl over hot boiling water) and add some fresh milk to it. Stir well until smooth.
TIPS : boil water at 1/3 of the bowl level so that there is ample buffer not to let the water splash into the bowl of hot chocolate.
6. Pour the melted chocolate over the cake and let it set.
TIPS : test the cake with skewers and if it comes out clean, means its 100% baked. You may allow it to cool for 5 mins at least before unmoulding it.
Serves 6-8 slices
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