This is the most ridiculously chocolatey chocolate cake ever. Rich yet light because I haven’t added an ounce of butter in it except for the icing. So moist you forget to chew. And most of all, so chocolatey you don’t want to stop. I strongly recommend you trying this cake. You just have to take my word for it.It will make you the most popular amongst family and friends.
1 cup flour (maida)
1 cup powdered sugar
1/2 cup unsweetened cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup curd
1/4 cup oil
1/4 cup boiling water
1 tsp vanilla1 egg (separate yolk and white)
Combine all the dry ingredients together. In a separate bowl whisk the egg white till almost stiff-very frothy.Add the yolk, curd, vanilla, oil and hot water to the dry mix. Mix well using a whisk but don’t over whisk or beat it. When the batter is smooth, fold in the egg white. Grease your baking tin. Dust it with some flour, to avoid the cake from sticking to the tin. Pour all the batter and bake at 175C or low-med heat in oven for 45 mins or till the toothpick comes out clean when stuck inside.Remove and let it cool completely.
Psst psst: I forgot to add vanilla. Couldn’t tell the difference anyways.
For the icing:
1/4 cup cocoa
1/4 cup milk
1/2 tsp vanilla
1/4 cup softened unsalted butter
3/4 cup sugar
Bring all the above ingredients to a boil on low flame in a saucepan. Keep whisking every now and then. Once it comes to a boil, take it off the heat and let it cool, all the while whisking it. Don’t worry it will be thin in consistency when it is off the stove.But as it cools it will thicken to a fudge like consistency. So beautiful it will stop your heart (not literally!)
Once it has completely cooled, generously pour it over the cake. Just to avoid mess, do place butter paper under the cake. Or in my case today’s newspaper. Once you’ve poured it, let it spread or you can do it yourself by using a spatula. Drench the cake completely with the chocolate frosting. Devilishly sinful chocolate cake is ready to serve. If you have left over icing, store it in the fridge. Whenever you need to use it, lets say for ice-cream sundaes or cakes, the likes, pop it in the microwave for about 15 seconds and enjoy!
There are many many chocolate cake recipes out there.It’s just the matter of finding the right one that works best for you. I have a few such recipes for chocolate cake with different icing/frostings.