CHOCOLATE FUDGE CAKE

       

                     What do I say now…. The last 2 weeks have been hectic. My kids caught cold and (severe coughing, I must say) and on top of that, I was down with fever. And in the middle of all these sickness, my daughter’s birthday just drowned. But still I managed to bake a cake for her happiness.

                               Sorry to say, but this was the only piece that I got to photograph. The cake just vanished in seconds. Actually it’s not my fault. The chocolate ganache was so tempting that my family couldn’t resist. They didn’t even bother about the photography thing. So let’s move on…

Courtesy:- sanjeev kapoor, khanakhazana

Ingredients

Dark chocolate, chopped              – 115 grams

Sugar (powdered)                              – 1 cup

Maida (all-purpose flour)               – 1 1/4 cups

Baking powder                                    – 1 1/4 teaspoons

Butter, softened                                 – 150 grams

Vanilla essence                                  – 1 teaspoon

Eggs                                                        –  3

Hung Yogurt *                                      – 2/3 cup

Chocolate Curls                                 – to decorate

For Icing

Dark chocolate (chopped)              – 240 gms

Unsalted butter                                   – 60 gms

Powdered sugar                                  – ¼ cup

Fresh Cream                                         – 300 ml

Method

 

                         First let’s make the icing. Chop the dark chocolate and place it in a bowl. Next take a heavy-bottomed saucepan and heat the fresh cream in it until it just reaches the boiling point. Pour it over the chopped chocolate and let it sit for a couple of minutes. Mix well with a spatula until the chocolate is completely melted. Stir in the powdered sugar and butter. Cover it with a cling film and refrigerate it for about 1-2 hours. It will be thickened.

 

For the cake

Preheat the oven to 190ºC. Grease an eight-inch round cake tin and line the base with baking paper.

Sift the flour and baking powder together and set aside.

Melt the chocolate in a stainless steel/heatproof bowl over a pan of simmering water or in a microwave oven on HIGH for one minute. The chocolate should just be melted, be careful not to over-heat it, it would destroy the glossy texture.

In another bowl cream the butter with the sugar until light and fluffy.

Mix in the melted chocolate.

Take another bowl and beat 3 eggs with an electric beater.

Add vanilla essence to the chocolate mixture.

Now mix in the hung yogurt.

(Wanna make yogurt at home, click here)

Then gradually add the beaten eggs.

Fold in the flour.(I did all the mixing with a spoon except for the eggs)

Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until firm to the touch.

Turn out onto a wire rack to cool. When completely cold, cut the cake in half horizontally.

Use about a third of the icing mixture to sandwich the cooled cake halves.

If the icing is too thick, then bring it to room temperature.

Working quickly, spread the remaining icing over the top and decorate with chocolate curls.

Happy Baking.

Wanna see the dress that i made for my birthday girl, click here