February 7th, 2017
Eggless Dark Chocolate Cake With Chocolate Fudge Icing
Each year during the first week of March my kitchen comes alive with a flurry of baking activities as I make batch after batch of cakes and cookies in lieu of the birthday of the most special person in my life, or in other words, a life that came from mine.
Many of you who have been following divine taste would know that I started this space when I was seven months pregnant with my Hari. It was the year Deecember 2008. Ever since March 2009, I have celebrated each year of his birth with a cake recipe post. And I have been pleasantly surprised at the number of mothers who have made their kids birthdays special with these recipes.
But March 2016 was different. Not in terms of the celebrations or my baking, but in terms of my workflow as I was hit by a major debacle. Since Apple decided to abruptly shut shop Aperture, I decided to shift to Lightroom and I painstakingly organized my huge photo library.
And just as I was all set to start Lightroom, my iMac crashed. And with it all my back up hard disks which were attached. And as luck would have it, even my old back up hard disks crashed. This took a toll on my frequency of posts and it also meant that I couldn’t make the birthday post on time.
Coming back to the year 2017, things are pretty much on track and here I am sharing the gorgeous Dark Chocolate Cake recipe that I made for Hari’s minecraft themed birthday party.
All the games and food were themed to minecraft. I used a buttercream icing with natural green colouring to make it look like the grass block.
Although I did have some pieces of vanilla cake for variety, this dark chocolate cake fit very well into the theme and was well received and loved by both, kids and adults.
This time for the organic mantras initiative, I decided to make the cake with chocolate fudge icing. And the combination would be a delight for all the chocolate lovers out there.
Dark chocolate cake topped with a chocolate fudge icing- this is the stuff dreams are made of.
And dreams can turn out into a reality with recipes like this.
I always say that there is something miraculous about the entire process of making a cake from scratch.
It is magical and heart warming to see a cake come out of the oven. And truly satisfying and gratifying when you see others enjoy the cake. After years of baking, my heart still flutters when I see a cake come out of my oven and it has been wonderful to get feedback and see pictures that all of you make, taking inspiration from divinetaste.
As I see my soon to be eight year old grow and as I start jotting down plans for his upcoming birthday, I take joy in seeing this little baby of mine grow as well.
And I want to take this opportunity to thank all of you for believing in me and imposing your trust in my recipes.
Stay tuned to my face book page, where I share all the pictures and testimonials sent by you.
As the organic mantras initiative comes to a close, I want to thank 24 mantra organic for this wonderful collaboration where I created some beautiful recipes using ingredients from this amazing brand. When it comes to choosing ingredients for the health of my family, I always try and use organic ingredients wherever possible. And I must say that the organic sugar and the dry fruits made a great addition to this cake. Stay connected with 24 Mantra Organic, on Facebook and Instagram.
Eggless Dark Chocolate Cake With Chocolate Fudge Icing
For the Cake
100 gm (1/2 cup) dark chocolate
250 ml (1 cup) water
200 gm (1 ½ cups) plain flour
50 gm (1/4 cup) good quality cocoa powder
2 tsp baking powder
1 tsp baking soda or soda bicarbonate
40 gm (5 tbsp) fine sugar
1 can (397 gm) condensed milk
150 ml (3/4 th cup) vegetable oil
1 tbsp vanilla extract
Begin by greasing and lining the base of an 8” or 9” square pan with greaseproof paper/baking parchment/butter paper. Alternatively use two 8” round cake tins or one deep 9” or 10” round pan.
In a sauce pan, put in the water and the chocolate together and heat until the chocolate melts. Allow to cool.
In a mixing bowl, assemble 200 gm (1 1/2 cups) plain flour, 50 gm (1/4 cup) cocoa powder, 40 gm (5 tbsp) sugar, 2 tsp baking powder and 1 tsp baking soda, mix with a spoon and sieve once to make the mixture uniform.
Preheat the oven at about 150 c/300F.
Add in the condensed milk, oil, vanilla and melted chocolate to the flour mixture. Beat with an electric hand mixer, stand mixer, whisk or spoon just until the mixture is uniform and smooth and there are no lumps. This shouldn’t take more than a minute with an electric hand mixer/beater. Be careful not to over beat as this tends to stiffen the batter which might lead to a less softer cake.
Pour the batter into the prepared cake tins and bake for 50 to 55 minutes or until a skewer or toothpick comes out clean.
After the cake is done, allow the cake to rest in the tin for 3 to 4 minutes and then invert the cake on to a cooling rack.
For the Chocolate Fudge Icing
50 gm (1/4 cup) chocolate, chopped
2 tbsp water
100 gm (1/2 cup butter) at room temperature
2 cups icing or confectioner’s sugar
a few drops of vanilla extract
almond, cashew, pistachio sliver (for garnishing)
In a saucepan, put in the chopped chocolate with the water and allow it to melt. Keep stirring all the while. Once the chocolate has melted, allow it to cool down.
In a bowl (or in the bowl of a stand mixer if you use one), put in the butter, sugar and the melted chocolate, alongwith the vanilla and mix until smooth.
If the icing is too stiff add a few drops of milk and if the icing is thin, then add a few spoons of sugar.
After the cake is cool, spread the icing all over the cake.
Sprinkle slivered almonds, pistachios and chocolate gratings on top of the cake.