Posted by -Anuja @simple-baking
I made this Double Fudge Chocolate Cake as a "welcome home" treat for Saee, but the kid was so exhausted last night that she fell asleep even before finishing her dinner. No worries, she had it for breakfast this morning. That girl surely loves her chocolate!
Last week I was in no mood for baking, as the mercury was really soaring high here, and I had these amazing Mango Ice Cream (even though it was finished off in 10 minutes flat, it satisfied my sweet cravings) and Watermelon Granita to keep me company and to please guests dropping by. But my kiddo coming home from a successful camping trip deserves a cake..a chocolate cake..no make that double fudge chocolate cake!
The moment I saw this gorgeous creation on Food Network's site under Ina Garten's recipes, I knew I HAVE to make it. All that gooey chocolaty deliciousness was calling my name and Saee's homecoming was certainly a special occasion to bake this beauty.
I m killing two birds with this cake. As you probably know that the Star Chef for this month's Cook Like a Star bloghop, organized by the very talented Zoe @ Bake for Happy Kids, is Ina Garten, so m linking this post to her blog. Secondly, the topic for this month's Have The Cake is Fudge, so linking this to their bloghop too. Do visit these sites to feed your eyes the awesome creations made by my blogger friends.
Fudge is essentially a very sweet, and extremely rich confectionery. It is made by mixing sugar, butter, and milk and heating it, and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.
The chocolate cake was very rich and super moist (because of the addition of both buttermilk and yogurt) and the frosting was so yummy that I couldn't stop licking my fingers. I kept it simple by decorating it with star sprinkles (cook like a star...star sprinkles...get it???) and Ira was more than happy to pick all the stars by her cute little hands thereby making cute dents in the cake.
Double Fudge Chocolate Cake
Adapted from Food Network
(I halved the original recipe and baked the cake in an 8 inch round cake pan, the baking time remains same)
Ingredients:
220g unsalted butter, at room temperature, plus extra for the tin
450g plain flour, plus extra for dusting the tin
200g good cocoa powder
2 1/4 tsp bicarbonate of soda
1/2 tsp salt
200g granulated sugar
200g light brown sugar
3 extra-large eggs, at room temperature
3 tsp pure vanilla essence
125ml buttermilk, at room temperature
175ml sour cream, at room temperature (I used yogurt)
3 tbsp freshly brewed coffee
For the Icing:
700g milk chocolate chips
375ml double cream (I used Amul Low Fat cream)
2 tbsp golden syrup (see substitutions)
1/2 tsp pure vanilla essence
4 tbsp (50g) unsalted butter, at room temperature
Smarties or M&Ms for decorating
Method:
Preheat the oven to 180C/Gas mark 4. Butter and flour a 30.5 x 46 x 4-cm cake tin and set aside. In a medium bowl, sift together the flour, cocoa, bicarbonate of soda and salt.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee.
On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
Pour the batter into the prepared tin and smooth the top with a spatula. Bake in the centre of the oven for 25 to 30 minutes, or until a cocktail stick comes out clean. Cool to room temperature before icing.
Place the chocolate chips and double cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the golden syrup and vanilla and allow the chocolate mixture to cool to room temperature.
In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened. Spread the frosting evenly on the cake. Decorate with sprinkles.
I sliced the cake horizontally into two and filled it with 1/2 the icing and the rest was used to frost the entire cake.
I made this Double Fudge Chocolate Cake as a "welcome home" treat for Saee, but the kid was so exhausted last night that she fell asleep even before finishing her dinner. No worries, she had it for breakfast this morning. That girl surely loves her chocolate!
Last week I was in no mood for baking, as the mercury was really soaring high here, and I had these amazing Mango Ice Cream (even though it was finished off in 10 minutes flat, it satisfied my sweet cravings) and Watermelon Granita to keep me company and to please guests dropping by. But my kiddo coming home from a successful camping trip deserves a cake..a chocolate cake..no make that double fudge chocolate cake!
The moment I saw this gorgeous creation on Food Network's site under Ina Garten's recipes, I knew I HAVE to make it. All that gooey chocolaty deliciousness was calling my name and Saee's homecoming was certainly a special occasion to bake this beauty.
I m killing two birds with this cake. As you probably know that the Star Chef for this month's Cook Like a Star bloghop, organized by the very talented Zoe @ Bake for Happy Kids, is Ina Garten, so m linking this post to her blog. Secondly, the topic for this month's Have The Cake is Fudge, so linking this to their bloghop too. Do visit these sites to feed your eyes the awesome creations made by my blogger friends.
Fudge is essentially a very sweet, and extremely rich confectionery. It is made by mixing sugar, butter, and milk and heating it, and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.
The chocolate cake was very rich and super moist (because of the addition of both buttermilk and yogurt) and the frosting was so yummy that I couldn't stop licking my fingers. I kept it simple by decorating it with star sprinkles (cook like a star...star sprinkles...get it???) and Ira was more than happy to pick all the stars by her cute little hands thereby making cute dents in the cake.
Double Fudge Chocolate Cake
Adapted from Food Network
(I halved the original recipe and baked the cake in an 8 inch round cake pan, the baking time remains same)
Ingredients:
220g unsalted butter, at room temperature, plus extra for the tin
450g plain flour, plus extra for dusting the tin
200g good cocoa powder
2 1/4 tsp bicarbonate of soda
1/2 tsp salt
200g granulated sugar
200g light brown sugar
3 extra-large eggs, at room temperature
3 tsp pure vanilla essence
125ml buttermilk, at room temperature
175ml sour cream, at room temperature (I used yogurt)
3 tbsp freshly brewed coffee
For the Icing:
700g milk chocolate chips
375ml double cream (I used Amul Low Fat cream)
2 tbsp golden syrup (see substitutions)
1/2 tsp pure vanilla essence
4 tbsp (50g) unsalted butter, at room temperature
Smarties or M&Ms for decorating
Method:
Preheat the oven to 180C/Gas mark 4. Butter and flour a 30.5 x 46 x 4-cm cake tin and set aside. In a medium bowl, sift together the flour, cocoa, bicarbonate of soda and salt.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee.
On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
Pour the batter into the prepared tin and smooth the top with a spatula. Bake in the centre of the oven for 25 to 30 minutes, or until a cocktail stick comes out clean. Cool to room temperature before icing.
Place the chocolate chips and double cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the golden syrup and vanilla and allow the chocolate mixture to cool to room temperature.
In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened. Spread the frosting evenly on the cake. Decorate with sprinkles.
I sliced the cake horizontally into two and filled it with 1/2 the icing and the rest was used to frost the entire cake.
3 comments:
Anuja, love this double fudge chocolate cake.
Wohhhh It looks amazing
I just love chocolate fudge cake!
This cake sounds divine!
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