I can’t believe I didn’t post this one!

Chocolate fudge cake with a bitter-sweet frosting

That’s the chocolate fudge cake with bitter-sweet chocolate frosting and cherries when I made it the first time ever. It was love at first bite!

Really, I can’t believe I didn’t post this one. This cake is one of my favourites and has been a huge hit whenever I’ve made it. In fact, this was THE cake which got me my first order! And even today when people call me to order a cake, the first thing that they almost always ask is if I have something in chocolate which is my signature recipe. Well, this isn’t exactly a signature style but I’ve adapted this from Sanjeev Kapoor’s Cakes & Bakes and given it some twists and a little alteration here and there to tweak it to suit my tastebuds!

The best part about this cake? It looks very, very chocolatey and rich. The cake has a nice, moist texture which holds the frosting well too. Since the frosting is a simple chocolate flavoured one, I’ve often jazzed it up a little bit with sprinkles, cherries, grated chocolate and the likes. This is one good-looking cake that I’m never going to get tired of making and eating, both!

1 1/4 cup of all-purpose flour
3/4 tsp of baking soda
1/4 tsp of baking powder
100 gms of cooking chocolate, melted (I use dark chocolate)
1/2 cup of milk
2 large eggs
150 gms of white, unsalted butter, at room temperature
3/4 to 1 cup of sugar (depending on how sweet you like the cake to be)
1/2 tsp of vanilla essence
1/2 cup of curds

Sift the flour, baking soda and baking powder together. Keep this aside.

In a mixing bowl, cream the butter and sugar together until softened. Now add the curd, vanilla essence and chocolate to this and mix well. Beat in the eggs one after the other until the mixture is fluffy. Add the flour mixture to this and mix well. Gradually add milk to adjust the consistency of the batter. Use and electric beater and mix the batter together for about 5-7 minutes until it has become smooth and free-flowing.

Pour the batter into a greased baking tin and bake for about 35-40 minutes at 180 degrees celsius or until the cake is completely done. Remove the cake from the oven and allow it to cool on a wire rack before frosting it.

The cake, just out of the oven and cooling on the wire rack

For the frosting:

75 gms of cooking chocolate, melted
1/2 cup of fresh curds
2 1/2 tbsp of powdered sugar

Mix all the ingredients together at room temperature to make a thick paste, if you find it too thick then add some more curd to adjust the consistency to make it spread-able. Use this to frost the cake.

Same cake, different mould!

* You can increase the quantity of chocolate in the cake to make it more, well, chocolately. Or better still, use a mix of milk, dark or white chocolate to get variations in flavour.
* Add some flavouring, like orange or caramel, to the frosting for a different touch.
* To keep the cake simple yet stunning, dust some icing sugar on the cake after frosting the cake. This creates a beautiful contrast and play of colours.

With sprinkles of different kinds and cherries, for a kid’s birthday

This one is such a favourite, that I’m going to send it off to I’m the star event

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