Tea and coffee cakes are the best. They’re easy to make and easier to serve and eat. And they go great with a cup of tea or coffee without being overbearingly sweet. Simple homemade chocolate cakes are probably on top of everyone’s favourite cakes list. There are many variations and honestly, why not? The more, the merrier. Now, to take a simple chocolate cake up a notch pair it with a fruit and you wouldn’t believe how amazing it tastes. We do it with bananas, strawberries and cherries. This time I picked pear. Also because I stumbled on a unique recipe in Julia’s Album.
There are plums everywhere in the shops and how can I just walk past them? I picked up a box and I knew I wanted to put them in cake. I had bookmarked a recipe a while ago and tried my hands on it last night. It’s very simple but I did replace one ingredient and alter the method of making the batter. It has turned out moist, gooey and the presence of plum is quite prominent. Give it a go and you’ll have another go-to recipe for another chocolate cake.
Dark, rich and insanely chocolatey chocolate cake. Sandwiched with luscious, creamy, light and smooth buttercream frosting…. Don’t tell me you haven’t fantasized about a layered chocolate cake while at work or while watching TV with your mind wandering off to bakery land. I might have fallen in love with baking and baking with chocolate every since I watched Nigella Lawson (fell in love with her too) smoothed a cake with her finger and licked the frosting off it. I’m getting carried away over here. All I’m saying is, a good layered chocolate cake is the most indulgent and decadent dream that makes one incredibly happy. This cake though is just as easy as dreaming of it.
I have been eating healthy for about a month and a half now, and that meant no sugar or desserts. Which by extension meant, no baking for me to avoid the temptation. But baking is more therapeutic than anything else. And I can always bake for friends and colleagues. That’s exactly what I did. The cake turned out pretty good from what it looked like and the reaction I got for it. Although, I wasn’t happy about the frosting at all. I got this recipe from That Skinny Chick Can Bake and as it turns out, you will need to alter the recipe for the frosting. I’d say go with the regular chocolate buttercream one, or even ganache. Also, this is quite a large cake. Use two 8 or 9 inch baking tins here.
Flour (maida) – 1 and 2/3 cups
Sugar – 1 and 1/2 cups
Cocoa – 2/3 cup
Yoghurt – 1 and 1/2 cups
Butter – 1/2 cup at room temperature
Eggs – 2
Vanilla – 1 tsp
Baking soda – 1 and 1/2 tsp
Preheat oven at 180 C.
Mix dry ingredients together in a large mixing bowl.
Make a well in the centre and add the wet ingredients one after the other.
With a whisk, mix it all together till it’s a smooth batter. Do not over mix.
Bake for 45 – 50 minutes.
Do check with a toothpick if the cake is cooked through. If not, bake for another 5 minutes.
Frosting is optional. If you want to, just heat half a cup of cream with a tbsp of butter and pour it over roughly chopped dark chocolate in a bowl and leave it for 5 minutes before mixing it till smooth. Then frost the cake with it.