I LOVE CHOCOLATES... do I need to repeat? Ages ago, this recipe of chocolate cake was introduced in our family by one of our relatives, who has always been fond of baking. We used to call this cake as Deep Dark Chocolate Cake, and we had shortened it to DDC. The recipe called for less time hence it was a must at every picnic or party.
Fast forward a few years, we got access to Hershey's Cocoa Powder and booom .... found the same recipe at the back of the pack. So then we figured out that this was the famous chocolate cake recipe from Hershey's. I always make this cake whenever I want to eat a super moist chocolate cake. My relationship with this cake (recipe) is going strong from last 18 years.
The recipe is pretty simple and this cake is also famously known as "One-Bowl Cake". Becaure you can easily put everything in one bowl and just mix it with a spoon or whisk. you can make this one even without a beater :) Simple isn't it ?!
Without further talking, I shall share the recipe below
MOIST CHOCOLATE CAKE
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour (in Urdu, we call it Maida)
3/4 cup Cocoa (I love Hershey's cocoa. but in most countries, either its not available or if available, its slightly towards the expensive side. You can use any good cocoa powder)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil
2 teaspoons vanilla essence
1 cup boiling water
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
1/2 cup (1 stick or 100gms) butter
2/3 cup Cocoa
3 cups icing sugar (first put 2 and taste, adjust as per your liking. Please use ICING Sugar, not home grinded sugar)
1/3 cup milk
1 teaspoon vanilla essence
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Fast forward a few years, we got access to Hershey's Cocoa Powder and booom .... found the same recipe at the back of the pack. So then we figured out that this was the famous chocolate cake recipe from Hershey's. I always make this cake whenever I want to eat a super moist chocolate cake. My relationship with this cake (recipe) is going strong from last 18 years.
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| The yummiest chocolate cake - with perfect chocolate frosting |
Without further talking, I shall share the recipe below
MOIST CHOCOLATE CAKE
Ingredients:
Method:
1. Heat oven to 350°F/180C. Grease and flour 9-inch round baking pans or two 9" round pans. (I prefer two pans of same size, because it gives more room to the cake batter to rise hence making it more moist and gives the cake a better height)
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes (or if you don't have a beater, just mix it together with a spoon). Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.
VARIATIONS:
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
You can use this cake for fondant cakes also. Bake the cake, do the icing and then cover it with home made fondant. Recipe below:
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| I did this for a friend's birthday |
Marshmallow Fondant:
1 package (16 ounces) white mini marshmallows ((use a good quality brand))
Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
Step 2 (Alternate). If you have a stand mixer, generously grease the bowl and dough hook with shortening and transfer your melted marshmallow in the bowl, add 3/4 of the icing sugar on the marshmallow and mix well. Also you can add CORNFLOUR in case you find it too sweet for your taste, cornflour works well to give it a good texture.
Step 3
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' (icing) sugar
1/2 cup solid vegetable shortening
Step 1
To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes). OR Alternatively if u don't have microwave, you can do it on a double boiler and melt it in a heat proof bowl over the pan of simmering water.
Step 2
Step 2
Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
Step 2 (Alternate). If you have a stand mixer, generously grease the bowl and dough hook with shortening and transfer your melted marshmallow in the bowl, add 3/4 of the icing sugar on the marshmallow and mix well. Also you can add CORNFLOUR in case you find it too sweet for your taste, cornflour works well to give it a good texture.
Step 3
It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
Step 4
Step 4
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick. and cover the cake with fondant, Decorate as per your choice.
Step 5
Step 5
To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.
I hope you like the recipe. Do try it out and let me know.
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