At a time when I should ideally be packing as we are shifting soon, I find that I am baking a lot more than I usually do. One birthday cake order led to another and this was the second one.
I have done only a handful of orders till now. But I am learning that the more I do, the more I love this. The baking part, the decorating part, the clicking part…everything. It unwinds me like nothing else does.
More than anything, it stops me from gulping down the cake. Yeah, I am THAT bad. There is too much love for anything sweet.
Now I wish I had started taking orders earlier itself…sigh..
This cake has eggs and was a real soft cake. I didn’t even consider adding syrup to moisten the cake. I was worried the cake will break if I do that! It’s taken from the ever-reliable Joy of Baking site. Its the Simple Chocolate Cake recipe from there.
- 2 cups sugar (400 gms)
- 1 3/4 cups plain flour (~250 gms)
- 3/4 cup cocoa powder (75 gms)
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup warm water + 1 tsp instant coffee powder
- 1 cup milk
- 1/2 cup oil
- 1.5 tsp vanilla essence
- Gather your ingredients and heat the oven to 180C. Grease and line two 9 inch pans with parchment paper. I wanted a tier cake, so I used a 9″ and a 6″ pan.
- In a big bowl, whisk all the dry ingredients together (flour, sugar, cocoa, baking powder and baking soda, salt).
- In a separate bowl, whisk the eggs first. Then add the milk, oil, vanilla and weak coffee.
- Mix the dry ingredients and the wet together using a spoon or whisk. Its better to do this in 2-3 shots. The batter will be very thin.
- Divide the batter between the greased and lined pans.
- Bake for 30-35 minutes, or until a skewer comes free of crumbs when inserted in the middle of the cake.
- Once its baked fully, take off the oven and let it rest on a wire rack for 10 minutes in the pan itself. Slowly and carefully, remove the cake from the pan and let it cool completely in a wire rack, about 3 hours. At this stage, it can be cling wrapped and stored in the freezer for a later date. I always bake a day before and freeze the cakes.
- Once the cake is fully cooled, you can use this easy chocolate icing recipe to frost it. Final decoration for this cake was using ganache, sprinkles and gems.