Sri-lankan chocolate cake

Name: Sri-lankan chocolate cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Cuisine: En
Ingredients: 200 g All Purpose Flour; 50 g Cocoa Powder; 250 g Butter; 250 g Sugar; 1 TBLS Vanilla Essence; 1/2 Cup Milk; 5 (Small) Eggs (if the eggs are medium - use 4); 2 TSP Baking Powder; 1/2 TSP Baking Soda; Salt - Pinch; 1 Stick Butter; 1 1/3 Cup + 2 TBL Icing Sugar -; 1/4 Cup Cocoa Powder; 1 TSP Vanilla Essence; 1- 2 TBLS Milk

Dessert

Easy

1 h 10 m

Its a never fail chocolate cake which is so simple to make . Its moist , fluffy and chocolaty

Preparation

Preparation30 min

Cook time40 min

For the Cake :

Grease and align 2 * 8" Cake pans with the parchment paper .
Pre- heat the oven at 350F.
Sieve all the dry ingredients to make sure there is no lumps
In a bowl , cream the butter and sugar till the butter turns fluffy .

Now add eggs one by one and beat till they are so well incorporated.
Add the vanilla essence and beat .
At this stage make sure the sugar is totally dissolved and the batter will be light yellow in color and creamy in texture.

Divide the dry ingredients into 3 portions.
Add the dry ingredients and milk alternatively and fold.
Make sure all the dry ingredients are mixed well .

Pour the batter into the prepared pans and bake for 30 - 35 Minutes .
Mine was done in 30 Minutes .
You could check the cake by inserting a tooth pick if it comes out clean it is done .
Once the cake is done , Put it in the Cooling rack and allow it to cool down .
For the Chocolate Butter Cream:

Cream the butter really well .
Add the icing sugar and beat till it is creamy.
Add the Cocoa powder and Vanilla essence and beat well
Lastly add milk and beat till the icing is fluffy.
If you want the icing to be in spreading consistence you could add another 1-2 TBLS milk and mix .
Notes :

For the Cake:

This recipe would make a 1 Kg Cake. ( without the frosting )
I used 2 x 8" Cake pans.
Make sure to weigh the ingredients including eggs .
Make sure Butter , Milk and eggs should be in room temperature.
Never over beat the batter , it tends to make the texture of the cake harder.
Do not over fold / over mix .
Completely Cool down the cake before frosting it.

For the Icing:

Make sure butter is in the room temperature.
If you want a darker chocolate shade you should change the Cocoa powder and Icing sugar measurements because i prefer the icing to be the color which is in the pictures ).