CHOCOLATE CAKE
Ingredients:
1. All purpose flour (maida) - 2 cups 2. Sugar - 2 cups 3. Baking powder - 1 tsp 4. Cocoa powder - 1 cup 5. Oil - 1/2 cup 6. Milk- 1/2 cup 7. Salt - 1 tsp 8. Eggs - 2
For icing:-
1. Double cream - 300 ml 2. Melted chocolate- 200 ml 3. Sugar - 1 cup
Preparation method:
1. Take a bowl, beat eggs in it. Add oil to it and mix it well. 2. Add salt and sugar to it. Whisk it well. 3. Sieve cocoa powder, all purpose flour and baking powder in another bowl. Whisk them well. 4. Mix dry ingredients and wet ingredients in 1 bowl. Whisk them well. 5. Now add oil and mix to it. Mix all ingredients well and make a flowing batter. 6. Preheat the oven at 180 degree Celsius for 10 mins. Dust the baking tray with maida. 7. Pour the batter into the baking tray and put it into the oven for baking. 8. After 30 mins, prick the cake with the knife and check if it comes out dry or not. If it does, turn off the oven, or else let it cook for 10 more mins. 9. Once its done, take the cake out and let it cool down. 10. Then cut the cake horizontally in two parts. Sprinkle little sugar syrup on both parts of the cake. For icing:- 1. Take double cream in a bowl and add powdered sugar to it. 2. Whisk the double cream with whisker till its thick and shiny. 3. In a pan, boil water and put a steel bowl to melt chocolate that is double boiler. 4. Put 4-5 blocks of cooking chocolate to the steel bowl. Once the chocolate melts, add this to the cream and whisk it well. 5. Now apply the chocolate icing on bottom part of the cake . Put the other half of the cake on this part of the cake where icing has been applied. (the plane surface of the cake should be on the top, so that applying icing should be easy) 6. Now apply chocolate icing on the whole cake. 7. Smooth en it by dipping knife in hot water once in a while and wipe it with tissue. This will make icing smooth and plane. 8. Decorate with cream using icing bag and star nozzle and some sugar candy.