Chocolate Indulgence Layer Cake with Chocolate Fudge Frosting

Boooom !!!!! We had a double birthday bang along with a valentine party that I have been planning for Soo long  on Sunday , the 14th of Feb.!.. A sooper dooper hit...

I would love to thank all my blog friends who helped me in finalising the menu for the party... Guess wot?? My H decided to print a Menu card for the party ...so that every person who comes in , gets to know the ingredients and its authenticity :)







I managed to click shots for most of the delicacies except the Veg Biryani :) Will be posting them in subsequent posts.



Also presented my home made Birthday cake for the boyz celebration... Verdict was.. it was clean sweep... I got my best evercompliment for it.. It tasted better than a professional baker's cake. Wot more wud u expect ?? :)





I made this Chocolate Cake on Friday ( on the Maha Shivrathri Day) - 2 days before the D -Day. So cudnt taste the ingredients as I made it with egg this time. But it did look Yumm... :)

Coming to the recipe ... I have used my own Eggless Chocolate Indulgence Cake  recipe but with a few replacements & Tried a Chocolate Fudge Frosting here.



Ingredients  :



For the Cake:


Self Raising Flour:2 Cups
Baking Powder: 1 Tsp
Baking Soda: 2 Tsp
Unsweetened cocopowder: 1/2 Cup
Plain Chocolate: 75gm
Granulated White Sugar: 1.5 Cups
Low fat Vegetable Oil for lighter baking : 1 Cups
Hot Coffee Decoration: 1 Cup
Milk: 1 Cup

Large Eggs : 4




Frosting Ingredients :




Chocolate(Dark ,Plain,white):225gm
low baking fat butter:100gm
Icing Sugar:200gm
Really fresh double thick cream:170gm
Vanilla Essence:1 Tsp




Decorations:



Smarties

Piping Bag

Cheese Grater

Dark Chocolate /Plain Chocolate

Icing Sugar

Candle



Directions



Separate the white and yolk from the egg.
Melt the Butter at Room Temperature.
 Prepare the hot Coffee Decoratation by mixing 1.5 Tsp Dogwe Egbert Instant Coffee Powder with 1 Cup of Water.
Cake Preparation:

Preheat the Fan Assisted Oven to 180 C. In a large Mixing Bowl , add Butter & Sugar. Beat them well using an electric mixer until really smooth.Now incorporate the yolk and beat well.
Add the dry ingredients - Self Raising Flour , Baking Powder , Baking soda & coco powder followed by wet Ingredients - Hot Coffee decoratation & Milk  one by one with regular mixing after each incorporation.
Beat the White separately until a rising peak is achieved . Now add the chocolate pieces after melting them in the microwave for a minute to the Egg White Mixture. Mix Well. Add this White Mixture to the large mixing bowl containing the rest of the ingredients.
Using an hand blender , wisk the mix for about 1-2 minutes until all the lumps are gradually gone.

Grease 2 Sandwitch Cake tins of 21cms with a lil butter and dust a bit of coco powder all around. Pour the cake mix in the sandwitch tin upto 3/4th and place it in the oven. Remaining mix could be poured into a muffins mould.
Bake for nearly 45minutes until a wooden skewer inserted comes out neat.  Let it rest in the wire rack for a while( about 30 minutes) until the cake cools.This is a highly impatient period when we cant wait to see out results of our efforts.


For Frosting :

Add all the chocolate pieces in a large microwave safe bowl and melt them in the microwave with regular stirring every 20 secs. By about 2 minutes everything will be melted. Incorporate the melted butter, fresh double thick cream, vanilla essence and icing sugar and stir until all lumps are gone.
This Chocolate Fudge Frosting begins to hold itself right from the begining. Incase it gets a bit hardened because of cooling, just microwave for 30 secs to achieve the desired consistency.


Cake Assembling:

Carefully turn them upside down from the sandwitch tin over the large plate. Make sure they dont crumble.
I did hurry a bit , so my cake from the large cake tin did crumble.(Moreover it was of the silicone variety).
Traditional tins did the wonder.
First decorate the cake drum . I dusted a bit of icing sugar all over and scrapped a few dark and milk chocolate pieces on them. Now place the first cake over it. Using a knife spread the Fudge Frosting all over the cake and in the sides. Dip Knife in Hot water inbetween spreads .It did help me .
Gently place the second cake over the first.  Spread the Frosting all over and allow it to flow over the sides too. Using a clean knife , spread them neatly in the circumference of the cake.






Decoration:

Preparare a mixture for the piping bag. Take a little of the mixture aside and add the icing sugar and mix them well . This mixture will be thicker than the frosting one. Fill the piping bag and draw lines all around the cake , just like I did.
Add  chocolate crumbles at the tip of the cake to complete the cake drum.
For the top decoration , use  a cheese knife and grate dark chocolate and plain chocolate alternatively in the sides to achieve curls & cover the cake. Decorate the edges with smarties .
I chilled this cake for 2 days and put it out of the refrigerator few hours before the cake cutting.
Enjoy this preparation of my birthday cake with your loved ones.








Cheers