Chocolate Cake with Chocolate Buttercream Frosting

Chocolate Cake with Chocolate Buttercream Frosting
Chocolate Cake with Chocolate Buttercream Frosting

Last Saturday was Narayan’s birthday! The only thing I can say about Narayan is that he looooooovvvvveeeeeessssss chocolate. 🙂 And all he asked for as a gift was a “chocolatey chocolate cake”, and so I made one! And used a chocolate buttercream frosting.

Without much ado, here is the recipe.

Ingredients for a 9″ Chocolate Cake

  1. All-purpose Flour or Maida – 1 Cup
  2. Corn Flour – 1/4 Cup
  3. Cocoa Powder – 1/3 Cup
  4. Baking Powder – 1/2 tsp
  5. Baking Soda – 1/4 tsp
  6. Salt – 1/2 tsp
  7. Yoghurt  – 1/2 Cup
  8. Water – 1/8 Cup
  9. Unsalted Butter – 1/2 Cup
  10. Granulated Sugar – 1 and 1/3 Cups
  11. Eggs – 3

Method to Make the Chocolate Cake

  1. Butter a 9″ round cake pan.
  2. Dust the pan with 1 tbsp flour and shake out the excess.
  3. Preheat oven to 170 ºC.
  4. Sieve together all the dry ingredients: flour, cornflour, baking powder,baking soda, cocoa powder, and salt.
  5. In a small bowl, whisk the yoghurt and water into a smooth liquid.
  6. In a large bowl, cream the butter and sugar together.
  7. Break one egg at a time into the butter-sugar mix and mix well.
  8. Gradually add all the dry ingredients to the egg, butter, sugar mix.
  9. Mix well with a light hand till.
  10. Add the thinned yoghurt and mix well.
  11. Pour into the buttered and floured tin.
  12. Bake for about 34 to 40 minutes or till a toothpick inserted in the center of the cake comes out clean.
  13. Let the cake cool for about an hour.
  14. Use a butter knife or a spatula to loosen the edges of the cake.
  15. Overturn the cake on to a plate and tap the pan gently to take the cake out of the pan.

Tips

  • If you are using salted butter, use only 1/4 tsp salt.

Ingredients for a Chocolate Butter Cream Frosting

  1. Unsalted Butter – 1 Cup
  2. Confectioner’s Sugar or Icing Sugar – 3.5 Cups
  3. Vanilla Essence – 1.5 tsp
  4. Milk – 3 tbsp

Method to Make Chocolate Butter Cream Frosting

  1. Add the cocoa and vanilla to butter.
  2. Using a whisk, mix well.
  3. To the butter-cocoa mix, add the sugar gradually and mix well.
  4. At the very end, add the milk and mix well till the icing is soft and fluffy.
  5. Cover with a cling wrap and refrigerate till you are ready to use the icing.
  6. 10 minutes before you want to frost the cake, remove the buttercream from the refrigerator.

To Assemble the Cake

  1. Ensure that the cake is at room temperature.
  2. Using a sharp knife, slice off the domed top of the cake to get a flat surface.
  3. Coat the top and sides of the cake liberally with the chocolate buttercream.
  4. Refrigerate the cake till you want to eat it.
  5. Take the cake out of the fridge about 30 minutes before you want to eat it.