Chocolate cake- A birthday cake to remember….
Euphoria is in the air, December has brought along parties, picnics, Christmas and New year. It’s a month of double birthdays for us, mine and our younger son’s. After making a simple black forest cake, it was time to get imaginative and challenge my limited artistic abilities. I wanted it to be a themed cake this time.
When the internet was literally bombarded with kitkat and gem’s cakes, I silently used to salivate and wonder when will I create one. The finesse and uniformity in few of them literally took my breath away. So finally decided to try my hands on it. I had to add a festive element , and our dear Santa became my saviour. I admit the kind of expertise I was aiming for, is no where to be seen, but was happy to see kids jumping around it to grab those colorful gems ( The picture below was taken in the glaring party lights, so looks all blingy).
Catering to kids’ choice , it was an out and out chocolaty affair. Chocolate base, with chocolate buttercream filling and icing, chocolaty gems adorning its surface and chocolaty kit-kats around it. And just for the blog when I managed to hide a piece from the prying eyes and tiny hands, I thought of adding another element of chocolate by sticking some choco chips.After all you cannot go wrong with too much of chocolate, isn’t it?
The recipe for the chocolate cake is slightly different from the black forest cake base.
- All purpose flour- 2 cups minus 8 tablespoon
- Baking soda- 1 and 3/4 teaspoon
- Baking powder- 3/4 teaspoon
- Corn flour/ custard powder- 4 tablespoon
- Unsweetened cocoa powder- 4 tablespoon *
- granulated sugar- 1 cup
- vegetable oil- 1/2 cup
- yogurt- 1 cup
- vanilla essence- 1 teaspoon
*I used coffee flavoured custard powder
For butter cream frosting/ filling:
- Butter( soft and at room temperature)- 3-4 tablespoon
- Icing sugar- 1 and 1/2 cups
- Cocoa powder- 1/4 cup
- Milk- 3-4 tablespoon
- Preheat the oven to 180 degrees C, grease and dust a 9 inch round pan or a 8 inch square pan.
- Sift all the dry ingredients, flour, baking powder, soda, cocoa powder, cornflour.
- Add sugar and whisk all the dry ingredients well with a hand whisk.
- Beat oil and yogurt well till well combined, add vanilla.
- Mix both the dry and wet ingredients,fold in well until they are incorporated.
- Pour into the cake tin, tap it on the kitchen counter to remove any air bubbles, bake for 35-40 minutes until toothpick inserted into the centre comes out clean.
- To make butter cream take all the ingredients in a bowl, Add half the milk and beat it on medium speed until it form a paste. Adjust it to a spreadable consistency by adding remaining milk little at a time.
Icing and decorating:
- Once the cake has completely cooled down, (preferably refrigerate it for a couple of hours before starting the icing procedure) take a long serrated knife and slice the cake horizontally into two halves. Do it as neatly as possible. Alternatively,you can use a thread to tie it around the circumference at the level of slicing, knot it and tighten the knot by pulling the ends, till the cake is completely sliced.
- Take the two halves on two plates,with the sliced surface facing up.
- Using an offset spatula, spread the butter cream evenly forming a thick layer onto the surface of the cake slices.
- Join the slices with their iced surfaces facing each other.
- Now spread the cream all over the cake . levelling it as evenly as possible.
- Stick kit kats onto the sides of the cake, you can use more butter cream for this.
- Decorate the top surface using colorful gems.
C for chocolate and C for celebration, let the festivities begin!!!