We don’t need a reason to make a richie rich chocolate cake. When we have one, the joy just doubles.
I made this cake for my daughter’s birthday and my guests couldn’t just believe that was the first time I made it. They unanimously told me that this home made cake tastes better than the professional one bought from a bakery.
That giant cake was damn cute, beautifully decorated with a Cinderella photo icing on it, while the beginner’s cake (mine), ‘not so professionally glazed’ looked no match to it at the first sight. Nobody could see the small debutant cake actually. But finally, we scored lot more than the giant and we won, I should say. Just like, the Indian cricket team won the world cup at 1983. 🙂
Seriously, because I am no pro in cake making. That’s why, I would strongly recommend this recipe. You can be a novice, still you can succeed with this recipe.
I made two cakes. One in a 6” pan and another in a 4” pan, because I thought my son wouldn’t wait until the party starts. Just as I expected he couldn’t wait to taste the yummy shiny chocolaty cakes rolling around inside the oven. He was jumping and shouting near me while I was making the glaze. Finally he got to taste the cake, “Yumm..”. Thanks to the other kids of our family who are just in the disguise of adults, (My hubby, my brother, my cousin, and of course me 😉 ) the cake was gone in no time. So, as planned I presented the bigger cake at the party.
This ultra moist and ultra smooth chocolate cake can make any day special. So, on a special day like Christmas, this cake will sure be a hit. I’m making this again on Christmas day, How about you?
With little changes, I have adopted the Recipe from Pastry Studio.
Cooking Time: 45 mins
Prep Time : 20 mins
Serves : 8 to 10
For the Cake:
- Semi sweet chocolate (I used Galaxy) – 30gms
- All purpose flour (or Maida) – 3/4 cup
- Coco powder – 1/2 cup
- Powdered sugar – 1 cup
- Baking powder – 3/4 tea spoon
- Baking soda – 1/2 tea spoon
- Sunflower oil – 1/4 cup
- Vanilla extract – 1 teaspoon
- Egg – 1 large
- Hot brewed coffee – 3/4 cup
- buttermilk – 1/2 cup
- Salt – 1/2 tablespoon
For the Glaze
- Bittersweet chocolate (I used Bournville) – 140 gms
- Fresh cream – 3/4 cup
- Chocolate syrup – 1 tablespoon
- Preheat Oven to 180 degrees in convection mode.
- Chop the Semisweet chocolate into real tiny pieces.
- Pour the hot coffee on to it and let in sit for 2 mins. Whisk them together till smooth and keep this aside.
- Sift flour, coco powder, sugar, salt, baking powder and baking soda in another bowl and keep them aside.
- Beat the egg until pale yellow. Add oil, buttermilk, vanilla extract and whisk.
- Add the coffee – chocolate mix to this and whisk well.
- Now add the dry ingredients in two batches and beat at low speed till you get a smooth glazy mix.
- Grease an 8” pan and pour the mix. Bake for 45 mins. Check it with a toothpick test. Once its ready take it off from the pan and let it cool completely.
- Now for the glaze, chop the bittersweet chocolate into small pieces and keep it in a bowl.
- Mix chocolate syrup and cream and bring it to boil. Just when it starts boiling, take it off from the stove and pour it on to the chopped chocolate.
- Let it sit for a minute and then stir slowly. You will see a highly shiny glaze within a minute.
- Pour this on the cooled cake. The glaze will run down the edges on its own. Finish the look with a spatula. (Bear with the beginner style finishing on my cake here 😉 )
- The richie rich chocolate cake is ready now!!!
Look, who wants some Chocolate cake too 😀
Happy Christmas!!! 🙂