Double Chocolate Cake
This is one of my favorite chocolate cake recipes, as it is very easy to make. I always bake and carry this cake when I travel home. Dense, dark chocolate cake, with deep rich chocolaty flavors. A perfect travel cake. If you are lazy, can be made even in one bowl mixing. Though I have given here, the detailed method.
Ingredients
- Flour - 350 grams
- Cocoa Powder - 72 grams
- Granulated Sugar - 250 grams
- Brown Sugar - 200 grams
- Eggs - 5 Nos
- Flavorless Oil - 80 grams
- Melted Butter - 80 grams
- Sour Cream or Hung Curd - 250 grams
- Boiled Water - 300 grams
- Brewed Coffee - 1 to 2 tablespoons
- Semi-Sweet Chocolate - 200 grams
- Baking Powder - 1 1/2 teaspoon
- Baking Soda - 1 1/2 teaspoon
- Vanilla extract - 3 teaspoons
Instructions
Butter 2 Nos. 8 or 9-inch cake pan and line the bottoms of the pans with a circle of parchment paper. Dust the sides with a little cocoa powder. Tip out all the excess cocoa powder
Preheat your oven to 180 degrees C.
Mix together flour, salt, baking powder, and baking Soda and sieve the mix. To that add powdered sugar mix and mix thoroughly, set aside.
To the boiling Water add cocoa powder and coffee. Mix well.
Melt butter & semi-sweet chocolate add the oil, and add vanilla extract to this mix. And pour it into a large mixing bowl. Whisk eggs and Sour cream in separate bowls, and then add to the oil mix. Give this mix a thorough whisk mixing. Add the cocoa and coffee mix and whisk. Add flour in 3 portions, alternating with Liquid mix. Fold thoroughly so that there won’t be any dry bits.
Divide batter into pans and bake at 180 C for first 15 minutes and reduce temperature to 160 to 170 C and continue baking for another 35-45 minutes or until a wooden skewer inserted in the center comes out clean and dry.
Remove the cake from the oven and let it rest for 5 to 10 minutes.
Gently tap the bottom of the baking tin. If required, run a knife along the outer edges. Unmold the cake from the baking tin and let it cool completely on a wire rack. Slice the cake with a serrated bread knife and enjoy.
You can wrap the cake with baking paper and seal it in cling foil and store it at room temperature for a week. It can also be refrigerated in an air-tight container.
Basic Tips to Remember:
1. Organize all the ingredients on your work table before you start. All mixing bowls and cooking utensils must be dry.
2. All ingredients should be at room temperature. Use best quality chocolate and cocoa powder.
3. Do not use a mixer after you add the flour. Just gently fold in using a spoon or spatula.
4. Preheat the oven, and do not open the oven during baking. Every oven is different and baking time may vary accordingly.
5. Let the cake rest outside for 10 minutes after baking before unmolding.
6. It is always better to store the cake in an air-tight container, wrapped with a baking sheet and sealed with a cling foil to retain the moistness of the cake. Slice the cake only when required because storing sliced cake will prematurely dry out the cake.
