Ingredients
For Cake
- 1 cup All Purpose Flour/ Maida
- 1 tsp Baking Powder
- 0.5 tsp Baking Soda
- 0.5 cup Choco Powder
- 1 cup Condensed Milk (Sweetened)
- 0.5 cup Butter (Unsalted)
- 1 tsp Vanilla Essence
- 0.5 cup Water
- To Grease Oil (Or Butter)
For Icing
- 3 cup Whip Cream
- 2 tbsp Choco Powder
- 2 tbsp Chocolate Sauce
- 0.5 cup Dark Cooking Chocolate (Melted)
Servings:
Instructions
For Cake
- Preheat the oven at 180°C. Grease the baking dish with oil or butter and Keep aside.
- Sieve maida, choco powder, baking powder and baking soda together for 2-3 times. Keep aside.
- Now take condensed milk, water, butter and vanilla essence in a big bowl and beat well to smooth.
- Once smooth and fluffy add this to dry ingredients and beat well for 3-4 minutes till smooth.
- Pour the batter in greased baking dish and bake at 180°C for 30 minutes in a preheated oven. Check with the help of knife or tooth pick, if not baked keep it for another 5-10 minutes and check again.
- When done take the baking dish out of the oven and let it cool down to handle. Remove cake from baking dish carefully and let it cool down completely on wired rack.
For Icing
- When cake is cooled down completely, Cut the cake in to two pieces horizontally.
- Spread 1 tbsp whip cream in the center of serving plate (or cake board) and place upper piece of cake over it.
- Now spread evenly aprox 1 cup of whip cream over the cake and place the bottom piece of cake over it. (press lightly)
- Now beat choco powder with whip cream well. And cover the cake (all sides) with chocolate whip cream. Refrigerate for 5-10 minutes.
- Meanwhile melt the dark chocolate in microwave or double boiler method and fill inside a plastic cone. Cut some thick and smooth plastic bags in to strips aprox the same height of your cake. Pipe out some patterns of your choice (To cover the sides of cake) on the plastic sheets and place in deep fridge for 7-8 minutes.
- Now fill another plastic cone connected with a star tip nozzle (or any other type of nozzle you like to make side corners) with chocolate whip cream and decorate the upper and bottom side corner of cake.
- Now take out the chocolate pattern from deep fridge (It must have been set by then) and cover the sides of your cake with them. Also place one pattern on the top of your cake and pour 1-2 tbsp of chocolate syrup on top of cake.
- Refrigerate until you want to cut. And surprise your loved one with this chocolaty homemade cake.
Recipe Notes
- Make sure your baking powder and baking soda are not too old otherwise cake will not rise well.
- It is advised to sift all the dry ingredients together for 2-3 times for fluffy and soft result, as it helps to incorporate air in batter.
- Keep the preheated oven and greased mould ready before proceeding for cake batter.
- Pour batter immediately in mould and then put in the preheated oven.
- Do not let the batter stand outside of oven for long, it may result in hard cake.
- Do not open the oven door gain and again to check the cake out of curiosity. It is okay to open the door to check only after first 25 minutes of baking.
- Make sure all ingredients are at room temperature before use.
- You may use any dark or milk chocolate powder as per your taste.
- If you are melting the chocolate in microwave, Microwave for just 1 minute (Do not over cook) or till the chocolate just starts softer. After that beat the chocolate well until smooth.
- Be creative to decorate the cake the way you like.
- Mine cake baked in 30 minutes your may take more or less, all depends on weather condition, type of ingredients and type of oven used, so check it after 25 minutes, otherwise bake for another 5-10 minutes.
- Click here to check more Cake Recipes.
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