All you need is love. But a little chocolate now and then doesn’t hurt.
– Charles M. Schulz
If I land in heaven, I would definitely want them to stock all kinds of chocolate that I could gorge on for the rest of my “life”.
For the past one month, I have been having very chocolaty weekends, owing to this blog. The end product does not always turn out as I dream of, but I’m content that this just leads to more adventures and more chocolate to experiment with!
This time, I’ve tried my hand on piping a simple chocolate cake. You can also make layers and indulge in a chocolate fudge cake. I intend to try that soon!
25g cocoa powder
4 large eggs
225g powdered sugar
225g butter, at room temperature
1 tsp vanilla extract
1 tsp baking powder
For the chocolate fudge icing
45g cocoa powder
150g powdered sugar
45g butter, melted
3 tbsp milk, plus a little extra to loosen the mixture
Preheat the oven in convection mode to 150°C (300°F).
Line the bottom of a 8″ round cake tin with butter/parchment paper. Then, grease the tin and sprinkle some flour.
Preparing the batter is usually tough for me because I tend to lick (ahem, taste) some off the spoon.
So to begin with, sift the flour and cocoa powder into a large bowl, and add all the other cake ingredients.
Then, mix together for a few minutes until well combined. Bake for 20–25 minutes, or until risen and firm to the touch, then leave to cool for about an hour.
For the icing, sift the cocoa powder and icing sugar into a bowl, add the butter and milk, and mix until smooth and well combined. Add a little extra milk if the mixture is too thick—you need to be able to spread it easily.
Make sure you don’t get any crumbs on the spatula while icing.
I’d recently purchased a piping bag and nozzles and I was eagerly wanting to use them. And this gave me the perfect opportunity!
I’ve tried a very basic decorative design on this cake because I really wanted it to look good in the photographs.
And, not to forget, the chocolate wafer sticks to raise the chocolate quotient.