Classic Chocolate Cake
Zaira’s favourite cake is a classic, old fashioned chocolate cake, topped with a light whipped vanilla caramel topping and chocolate shavings.
Total time is not inclusive of chilling time.
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Ingredients:
| eggs, at room temperature. | 6 | |
| Hershey's Unsweetened Baking Chocolate bar or another reliable brand | 4 oz | |
| Hershey's semi-sweet chocolate chips | 1-2 oz or spoons | |
| water | 1/2 cup | |
| butter, softened - I used salted butter. | 3/4 cup | |
| fine caster sugar | 1 1/2 cups | |
| pure Vanilla extract | 1 1/2 tsp | |
| milk | 3/4 cup | |
| all-purpose unbleached flour | 2 2/3 cup | |
| baking powder | 3 tsp | |
| salt | 3/4 tsp | |
| Hershey's dark chocolate or milk chocolate, for decorating. | 1 bar, |
For whipped cream caramel topping:
| Chilled cream/ whipping cream | 400 MLS | |
| Icing sugar | 3 Tbsp | |
| Vanillin Powder | Pinch | |
| Dulce de Leche | 1 Tbsp |
Method:
Well ahead of time, chill a large steel bowl of water in the freezer. Chill a sepearte bowl and beaters in the freezer also. This is to whip the cream. after cake is baked.
- Preheat oven 175 ºC / 350ºF.
- I take out the eggs from the fridge and separate the whites from the yolks into two separate bowls, then allow it to come to room temperature. Cold eggs separate more easily.
- Put the unsweetened baking chocolate as well as the semi-sweet chocolate chips into a saucepan with 1/2 cup water.
- Heat under one minute on a medium flame, stirring occasionally till melted. Remove from heat and set aside.
- To a clean and dry bowl, add the egg whites. Beat using sterile beaters, till the egg whites are stiff but still glossy. Do not overbeat.
- Meanwhile, measure the flour, baking powder and salt into a dry bowl. No need to sift, just stir together with a fork.
- To another bowl, add butter and sugar. Beat till fluffy, scraping down the sides of the bowl occasionally.
- Add the yolks of the egg, one at a time while beating till incorporated. Also, add the vanilla extract.
- Add all of the melted chocolate and continue beating till well incorporated. Scrape down the sides occasionally, to ensure the melted chocolate doesn’t stick to the sides of the bowl.
- Now, add the flour mixture alternately with the measured milk, a little bit at a time till both are used up to the batter while beating. Scrape the sides again. Stop beating once incorporated well.
- Here, on – no more beating. Using a spatula, fold in the (stiff-but-glossy) egg white. Fold in a little at a time. Be careful not to over mix here.
- Pour into greased and lined baking pan. Tap 3 times on counter-top.
- Bake on a lower rack for 45- 50 minutes, till a toothpick inserted in the centre, comes out clean.
- Place on a wire rack to cool off.
- Remove from pan and peel off parchment. Allow to cool off completely before adding the whipped topping.
Whipped Cream Topping:
- Place the chilled bowl over the bowl of water (which has set to a bowl of ice by now).
- Add chilled cream, icing sugar and vanilla powder and beat till mixed.
- Add the dulce de leche and continue whipping till stiff. Keep chilled till ready to top the cake.
- Cover the top of the cake and bottom border is desired with some simple piping.
- Grate the chocolate over the top, reserving some broken segments, to decorate as you like.
- Chill till the cream sets further. Best chilled for at least 4 hours before serving.
- Do try this cake if you love chocolate cake, like myself and my darling Z.
Notes:
Classic Chocolate Cake
Notes:
Key Ingredients: Samosa Pastry, Chicken, Milk, Butter, Flour, Herbs and Spices, Cheese , Onion, Garlic, Capsicum, Oil, Eggs, Breadcrumbs, Salt.
EAT AND TELL!!! Let us know if you tried – Classic Chocolate Cake
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