Tasty and Straightforward Dark Chocolate Dessert for Your Party


by Anu Parsai


Chocolate cakes are voted the most popular puddings ever all around the globe. There are lots of adaptations of chocolate cake recipe, but a plain chocolate cake with a subtle twist is all you really need to earn heaps of praise for the sweets you serve at your next dinner party. Below is a simple and easy to prepare plain chocolate cake recipe that is as lovely to look at as it is to eat.

What you need:

- All-purpose flour - Four and a half (4 1/2) cups

- Castor sugar - Two (2) cups

- Vanilla extract - One and a half teaspoons

- Cocoa powder - Three-quarters (3/4) of a cup

- Sodium bicarbonate - Two teaspoons

- Baking powder - 2 teaspoons

- Butter - One (1) cup (softened and at room temperature)

- Milk - One and a quarter (1 1/4) cups

- Eggs - Three large

- Hot coffee - One and a quarter (1 1/4) cups

To prepare:

- Pre-heat the oven to 170C.

- Grease two 7 inch baking tins using a small amount of oil and then dust the insides with flour.

- Use a blender to combine the butter, sugar and eggs. Beat them at top speed until the mixture is smooth, creamy and the sugar is dissolved.

- Now add the milk and hot coffee to the mixture and beat for another three minutes until the ingredients are well incorporated.

- In a new bowl, mix the flour, baking powder, sodium bicarbonate and cocoa powder. Sift them together.

- Add the dry ingredients to the wet ingredients, a spoonful at a time, and mix well. Scrape the bottom of the bowl when mixing so that the ingredients are combined well.

- Pour the finished batter in the greased cake tins and smooth the tops.

- Bake in the preheated oven for approximately one hour until a toothpick inserted in the centre of the cake comes out clean.

- Let it cool in the tin.

While the cakes are baking you can prepare the luscious cream decoration to go on top.

What you will need for the cake decoration:

- Fresh cream - Two and a quarter (2 1/4) cups

- Dark cooking chocolate (70% cocoa content) - Five hundred grams

- Fresh raspberries (cut lengthwise) - 250 grams

Preparation:

- Heat the cream in a saucepan until it becomes very hot, but not boiling.

- Remove from heat and allow to cool for 2 minutes, then add the dark cooking chocolate.

- Stir it well so that the mix is shiny and glossy.

- Let it chill while the cake cools.

To arrange the cake:

- Put one of the cake layers on a cake stand and cover with a layer of chocolate cream.

- Place another layer on top of it, drizzle the remainder of the cream over the top and decorate with the cut raspberries.

- Your cake is ready to serve.




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