Chocolate Cake with Chocolate Frosting

                                                  Simple Chocolate Cake with Chocolate Frosting

                                                                 

                                                           

Who doesn’t like chocolates; it’s loved by all …. Yes this time I have something for chocolate lovers….it’s a chocolate cake with chocolate frosting.  Yes chocolate lovers it‘s a double treat for you guys. I baked this cake for someone special. One of our friends celebrated their anniversary last month. I baked this cake for them.  I surprised them with this. They all enjoyed eating this. I dedicate this post to them. She has been really helpful. Along with my husband she also encouraged me to start blogging. “Thank you my dear “. She helped me in selecting pictures and recipes initially.  Moving on to the cake, this cake is super moist and super soft that it literally melts in your mouth. You can follow the recipe to bake a basic chocolate sponge cake and then decorate it with anything of your choice.  I love baking and really enjoyed baking this.  You too can surprise your loved ones with this double layer chocolate cake with chocolate frosting ……. Ok then let’s get started

Preparation time: 20 min 

Cooking time:30-40 min

Serves:  8-10

INGREDIENTS

For chocolate sponge cake

All purpose flour/ Maida: 1 ½ cup

Unsweetened cocoa powder: ¾ cup

Baking powder: 1 tsp

Baking soda: 1 tsp

Sugar: 1 cup

Eggs: 3 (room temperature)

Milk: 1 cup (room temperature)

Cooking oil: ¾ cup (I used canola oil)

For chocolate frosting

Butter: ½ cup

Cocoa powder:  2/3 cup

Powdered sugar / icing sugar: 3 cups

Milk:  ½ cup (room temperature)

Vanilla essence: 1 tsp

METHOD

Chocolate sponge cake

1.      Preheat the oven at 375 degree F / 190 degree C. 

                                                  

2.      Prepare a 9 inch baking tin by lining it with parchment paper and grease it with butter. Set aside.

                                                           

3.      Mix flour with cocoa powder, baking soda and baking powder in to a bowl. Sift it.

                                              

4.      Take another bowl add sugar, eggs, milk and then oil. Beat it on medium speed for two minutes or until sugar dissolves.

5.      Add the flour mixture to the egg- sugar mixture. Beat it well. Add this in three batches.

                                                 

6.      Spread batter in a prepared pan. Gently tap it to remove air bubbles.

7.      Bake in pre- heated oven for 30- 40 min or until a tooth pick inserted into cake comes out clear.

8.      Allow it cool.

9.      Chocolate sponge cake is ready.  

                                              

10.  Cut in to two equal halves with long serrated knife.

                                               

Frosting

11.  Melt butter and stir in cocoa powder.

12.  Add powdered sugar and milk beating on medium speed.

13.  Stir in vanilla essence.

14.  Beat it to get a spreading consistency.

                                                  

     Assembling of cake

15.  Place one layer of cake on a plate and spread the frosting over it.

16.  Top it with second layer and spread the frosting.

17.  Spoon remaining frosting in to a pastry bag with flower décor tip (or any other tip)

.

18.   Pipe around top and bottom of cake.

                                             

19.  Slice it.

                                                  

20.  Serve and enjoy.

                                          

NOTES

1.      You can use unsweetened cocoa powder; I used Hershey’s cocoa powder.

2.      You can use any flavorless oil. Avoid using coconut oil.

3.      For an eggless cake replace egg with a tin of unsweetened condensed milk.

4.      Allow the cake to cool completely before adding frosting.

5.       If the frosting is too thick to spread add little more milk and beat it again and if it is too loose place it in refrigerator until you get a spreading consistency.

6.      If you feel like cutting the cake in to two halves is tough then spread the frosting all over the cake  or you can divide the batter equally in to two cake tins and bake. Follow the same procedure for assembling it.