Moist Chocolate Cake

After a long gap of around a year... the most memorable one (my pregnancy and birth of my daughter) .. I am back to writing now... and best way to start ... My daughter SAESHA's 6 month bday...

I made this moist Chocolate cake with layers of chocolate ganache, whipped cream  and mango slices... topped with choco chips and mango dices... This is my first attempt at baking and icing a cake so kept it really simple....

 

This is a hassle free cake... just mix the ingredients and bake...

Ingredients for the Cake :

All purpose flour - 2 cups
Granulated white sugar - 2 cups
Cocoa powder - 3/4 cup
Baking powder - 1 tsp
Baking soda - 1 and 1/2 tsp
Salt - 1/4 tsp
Eggs - 4
Oil - 1 and 1/2 cup
Milk - 1 cup
Water - 1 cup
Coffee - 1 tsp(optional)
Vanilla extract - 2 tsp

Icing :

Whipping cream - 2 cups ( I used Rich's dairy free cream which is already sweetened so didn't require additional icing sugar ... if using unsweetened cream add icing sugar accordingly and then whip the cream)


Pre -Preparation :

1. Preheat the oven to 180 degree Celsius.
2. Sieve all purpose flour, coco powder , baking soda , baking powder and salt together.(preferably at least 3 times).
3. Mix coffee with water.
4. In a big bowl, take whipping cream (add icing sugar, if required ) and whip using a electric beater or hand whisk till soft peaks are formed. (around 6-7 mins using an electric beater on high ).
5. Grease the baking tin with butter and flour or use parchment paper. ( 2 greased tins can be used to avoid cutting the cake into layers)

Preparation for Cake :

1. In a bowl, add the sieved ingredients (all purpose flour, coco powder , baking soda , baking powder and salt ), sugar , eggs , oil , milk , water and vanilla extract. Mix lightly with a wooden spoon or spatula , just so the ingredients are incorporated well. The batter will be on the thinner side.

2. Pour the batter in greased tin ( if using two tins, divide the batter evenly ).

3. Bake the cake in the preheated oven at 180 degrees Celsius for about 30-35 mins . After 30 mins, insert a toothpick into the centre of the cake , if it comes out clean, cake is ready . If not , bake for a few more minutes. My cake took 34 mins .

4. Take the cake out of the oven and let it cool for 10 mins . Then invert the tin,slide the cake out and let the cake cool completely on a wire rack.

*The cake should be cooled down completely before icing.
  The cake can be kept in the fridge too. This helps in cutting the cake layers evenly without breakage.

Preparation for Icing :

1. Cut the cake horizontally into two parts.(if using 2 tins, omit this step).

2. Take a generous amount of whipped cream and put it in the centre. Then with the help of a palette knife , spread the cream evenly on this layer. Add mango ( or any fruit) slices on top of it.

3. Put the other cake layer on top of it, and press lightly, again spread a layer of whipped cream , coating the sides as well.

4. Keep it in the fridge for couple of hours, and then cover the cake with another layer of whipped cream . Smoothing it with the help of a hot knife.

5. Decorate the cake with mango dices, choco chips , chocolate shavings.




 * I used chocolate ganache as well in the layers. Will share the recipe of chocolate ganache in my next post... Till then .. Enjoy !!!!

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