Monday, June 9, 2008

Chocolate Fudge Cake

  • 175 gms - All purpose flour or maida
  • 225 gms - Butter, at room temparature
  • 225 gms - Powdered sugar
  • 4 Nos - Eggs
  • 50 gms - Cocoa powder
  • 1 level tsp - Baking powder
  • 1 level tsp - Baking Soda
  • 2 tsp - Vanilla essence
  • 1 cup - Water

For Fudge Icing:

  • 1 tin - Condensed milk
  • 2 tbsp - Cocoa
  • 1 tbsp - Butter
  • Preheat oven to 180°C. You may either grease the baking tray with lots butter and dust with flour or grease the tray with butter and put a greased butter paper.
  • Sieve flour with baking powder and baking soda twice and keep it aside
  • Take a thick bottomed vessel and cook the cocoa powder in 1 cup of water. Stir it well. Make sure that lumps do not form. Ideally whisk it rather than . Cool it once done.
  • Empty the butter and sugar into a bowl and beat till sugar dissolves.
  • Add the eggs one by one. Beat well and add the next . Mix gently in one direction otherwise it might get curdled.
  • Add vanilla essence
  • Fold the flour into the batter slowly using a spatula
  • Add the cooled cocoa mixture and mix well.
  • Now pour the batter into the baking tray and bake it for 30 minutes. To check if done insert a knife and see. If the cake is done the knife will come out clean.
  • Take it out of the oven once done and insert a knife onto the sides of the tray and loosen it to let it cool.

Method for fudge Icing:

  • Mix everything together and cook on low heat until thick. Pour on top of the cooled cake while icing is still warm. Let it stay for sometime till it set.

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