Valentine Chocolate Cake2015-07-20
- Course: Desserts
- Skill Level: Intermediate
- To make the cake:
- 1¾ Cups plain flour
- 1½ Tsp baking soda
- Pinch of salt
- 1 Cup hot water
- ¾ Cup unsweetened cocoa powder
- 3 Eggs
- 1 Tsp vanilla
- 2 Cups sugar
- 100gms Al Wadi Al Akhdar unsalted butter, at room temperature
- 1 cup whole fat milk
- To make the chocolate frosting:
- ½ Cup unsweetened cocoa powder
- ¾ Cup hot water
- 200gms Al Wadi Al Akhdar unsalted butter, at room temperature
- ½ Cup icing sugar
- 1 Cup semisweet chocolate buttons, melted and cooled
To make the cake, preheat the oven to 180°C. Grease two 9-inch heart shaped cake pans or two round shaped pans.
In a bowl, sift together the flour, baking soda and salt.
In another bowl, whisk together cocoa and boiling water until the powder melts. Let it cool.
Using the stand mixer, beat the eggs for 3 minutes, add vanilla, sugar and butter. Whisk until mixture is smooth. Fold in the cooled cocoa mixture.
Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk.
Pour the batter into the two prepared pans. Bake the cake about 35 to 40 minutes or until it begins to pull away from the sides of the pans and top springs back when lightly touched. Transfer the pan to a wire racks and let cool for 15 minutes.
Make the frosting, whisk together cocoa powder and hot water until smooth. Beat butter, sugar, and salt in a mixer on medium-high speed until light colored and fluffy. Reduce to medium-low speed; slowly add melted chocolate and cocoa-powder mixture, and beat to make a spreadable frosting.
Turn down one cake on a serving plate and, using a spatula, spread the surface with the chocolate frosting, then sandwich with the second cake. Spread the rest of the chocolate mixture, starting with the top then the sides and decorate to your liking.
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