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Chocolate Cake with Chocolate Butter Cream Icing with eggs | Indian-style Chocolate Cake with Chocolate Butter Cream Icing |
Tarla Dalal
19 September, 2016
Table of Content
About Chocolate Cake With Chocolate Butter Cream Icing, With Eggs
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Ingredients
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Methods
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For the cake
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How to proceed
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Nutrient values
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Chocolate Cake with Chocolate Butter Cream Icing with eggs | Indian-style Chocolate Cake with Chocolate Butter Cream Icing | with step by step images.
Indian-style Chocolate Cake with Chocolate Butter Cream Icing offers a delightful blend of classic baking techniques with a touch of local preference for richness and moisture. This recipe transforms simple ingredients into a decadent treat, perfect for celebrations or a luxurious everyday indulgence. The cake itself is designed to be tender and chocolatey, providing the perfect canvas for a generous coating of creamy, intensely flavored chocolate buttercream.
The cake's foundation begins with creating a smooth, aerated base. Softened butter and powdered sugar are combined in a deep bowl and beaten until light and fluffy – a crucial step that incorporates air, contributing to the cake's tender crumb. Eggs are then added gradually, meticulously blended with an electric beater, ensuring a homogenous mixture that prevents curdling and promotes a fine texture. This careful emulsification sets the stage for a moist and well-risen cake.
Following the rich base, the dry ingredients are introduced. Plain flour, baking powder, and cocoa powder are sifted together before being added to the wet mixture, often alternating with splashes of milk. This method ensures even distribution of the dry components and prevents overmixing, which can lead to a tough cake. A hint of vanilla essence rounds out the flavors, adding a classic warmth to the chocolate. The smooth batter is then poured into a greased and dusted 175 mm (7”) diameter tin and baked in a pre-heated oven at 180ºC (360ºF) for about 25 minutes, emerging golden and aromatic.
Once baked, the cake is cooled completely before being carefully demoulded and prepared for its transformation. A crucial step for an Indian-style cake, known for its moistness, is the soaking syrup. Two tablespoons of powdered sugar are dissolved in warm water, creating a simple syrup. The cooled cake is then horizontally sliced into two equal halves. The bottom layer is placed on a turntable, and both halves are generously soaked with this syrup, ensuring every bite of the finished cake is moist and flavorful.
The assembly begins by spreading a layer of the rich chocolate buttercream onto the bottom cake half, smoothed evenly with a palette knife. This generous filling adds a luxurious creamy texture and deep chocolate flavor right into the cake's core. The second cake half is then carefully placed on top, with its soaking side facing downwards, creating a seamless sandwich.
The grand finale involves generously spreading the remaining chocolate buttercream over the entire cake, covering both the top and sides, using a palette knife for a smooth and even finish. This creates a decadent shield of chocolatey goodness. To complete the presentation, the cake is often garnished with whole canned cherries, their vibrant red contrasting beautifully with the dark chocolate, adding both visual appeal and a burst of fruity flavor. This Indian-style Chocolate Cake with Chocolate Butter Cream Icing is then ready to be sliced and savored, offering a rich, moist, and utterly delightful experience.
Tags
Preparation Time
10 Mins
Cooking Time
None Mins
Total Time
10 Mins
Makes
6 servings
Ingredients
For The Cake
1 cup plain flour (maida)
3 egg
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 cup soft butter
1/2 tsp vanilla essence
2 tbsp milk
Other Ingredients
1 recipe chocolate butter cream
2 tbsp powdered sugar
1/4 cup canned cherries
Method
For the cake
- Combine the butter and powdered sugar in a deep bowl and beat till smooth using a spatula.
- Add the eggs gradually and keep mixing using an electric beater.
- Add the plain flour, baking powder, cocoa powder and milk and mix well.
- Pour the batter into a greased and dusted 175 mm. (7”) diameter tin and bake in a pre-heated oven at 180ºc ( 360ºf) for 25 minutes.
- Cool and demould. Keep aside.
How to proceed
- Combine 2 tbsp of the powdered sugar and ¼ cup of hot water in a bowl, mix well and keep aside.
- Place the chocolate cake on a turntable and slice it horizontally into 2 equal halves. Keep aside.
- Place the bottom layer of the chocolate cake on the turntable and soak with the soaking syrup on both the halves.
- Spread a little of the buttercream mixture on the bottom cake halve and spread it evenly using a palette knife.
- Cover with the second halve with the soaking side facing downwards.
- Spread the remaining chocolate butter cream evenly on top and at the sides of the cake with the help of a palette knife.
- Garnish with whole canned cherries and use as required.
Chocolate Cake with Chocolate Butter Cream Icing, with Eggs recipe with step by step photos
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Combine the 1/2 cup soft butter and 2 tbsp powdered sugar in a deep bowl and beat till smooth using a spatula.
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Add the 3 egg gradually and keep mixing using an electric beater.
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Add the 1 cup plain flour (maida), 1/2 tsp baking powder, 1/4 cup cocoa powder and 2 tbsp milk and mix well.
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Pour the batter into a greased and dusted 175 mm. (7”) diameter tin and bake in a pre-heated oven at 180ºc ( 360ºf) for 25 minutes.
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Cool and demould. Keep aside.
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Combine 2 tbsp powdered sugar and ¼ cup of hot water in a bowl, mix well and keep aside.
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Place the chocolate cake on a turntable and slice it horizontally into 2 equal halves. Keep aside.
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Place the bottom layer of the chocolate cake on the turntable and soak with the soaking syrup on both the halves.
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Spread a little of the buttercream mixture on the bottom cake halve and spread it evenly using a palette knife.
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Cover with the second halve with the soaking side facing downwards.
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Spread the remaining chocolate butter cream evenly on top and at the sides of the cake with the help of a palette knife.
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Garnish with 1/4 cup canned cherries and use as required.
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Serve Chocolate Cake with Chocolate Butter Cream Icing, with Eggs.
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Mana
Sept. 26, 2015, 4:23 p.m.
I replaced d margarine with butter in d icing n it taste so good. my 4 year old son loved it..Thank u Maam for this lovely recipe
Deepa Shah
June 30, 2015, 1:38 p.m.
Nice rich chocolaty cake.
