Preparation Time: 15 mins
Baking Time: 35 minutes
Baking Temperature: 180°C (360°F)
Cooking Time: 0 mins
Total Time: 50 mins
Baking Time: 35 minutes
Baking Temperature: 180°C (360°F)
Cooking Time: 0 mins
Total Time: 50 mins
Ingredients For The Chocolate Cake
1 ½ cups plain flour (maida)
1 cup powdered sugar
1 tsp baking soda
½ tsp salt
3 tbsp cocoa powder
1/3 cup cooking oil (sunflower)
1 tbsp vinegar
1 tsp vanilla essence
1 cup cold water
1 ½ cups plain flour (maida)
1 cup powdered sugar
1 tsp baking soda
½ tsp salt
3 tbsp cocoa powder
1/3 cup cooking oil (sunflower)
1 tbsp vinegar
1 tsp vanilla essence
1 cup cold water
Ingredients For The Chocolate Glaze Icing
1 cup icing sugar
¼ cup cocoa powder
1/3 cup warm water
1 cup icing sugar
¼ cup cocoa powder
1/3 cup warm water
Ingredients For The Vanilla Glaze Icing
¼ cup icing sugar
1 tbsp warm water
a few drops of vanilla essence
¼ cup icing sugar
1 tbsp warm water
a few drops of vanilla essence
Other Things Required
butter-paper piping bag
toothpick
turntable
butter-paper piping bag
toothpick
turntable
Method For the chocolate cake
1. Combine the plain flour, sugar, baking soda, salt and cocoa powder in a bowl and pass through a sieve and keep aside.
2. Combine all the remaining ingredients and mix well till the sugar dissolves.
3. Add the plain flour mixture and mix gently.
4. Pour the mixture into a greased and dusted 175 mm. (7”) diameter tin.
5. Bake in a pre-heated oven at 180?c (360?f) for 30 minutes.
6. The cake is ready when it leaves the sides of the tin and is springy to touch.
7. When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the cake. Keep aside to cool.
1. Combine the plain flour, sugar, baking soda, salt and cocoa powder in a bowl and pass through a sieve and keep aside.
2. Combine all the remaining ingredients and mix well till the sugar dissolves.
3. Add the plain flour mixture and mix gently.
4. Pour the mixture into a greased and dusted 175 mm. (7”) diameter tin.
5. Bake in a pre-heated oven at 180?c (360?f) for 30 minutes.
6. The cake is ready when it leaves the sides of the tin and is springy to touch.
7. When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the cake. Keep aside to cool.
For Finish the cake
1. For the chocolate glaze icing, combine all the ingredients in a bowl. Add a little warm water if the mixture is too thick. Use immediately.
2. For the vanilla glaze icing, combine all the ingredients in a bowl. Add a little warm water if the mixture is too thick.
3. Fill a butter paper piping bag with vanilla icing gaze. Snip the end to make a hole to allow the icing to flow.
4. Cut the cake with a knife to even the level.
5. Place the chocolate cake on a turntable and pour the chocolate glaze icing over it.
6. Tap gently so that the icing spreads evenly. You can even use a wooden spoon for this.
7. Cut into 8 equal wedges. Using the piping bag filled with white glaze icing, draw straight lines at a distance of approximately ½ “ from each other.
8. Run a tooth pick at right angles to the white glaze icing line to get a feather like effect.
1. For the chocolate glaze icing, combine all the ingredients in a bowl. Add a little warm water if the mixture is too thick. Use immediately.
2. For the vanilla glaze icing, combine all the ingredients in a bowl. Add a little warm water if the mixture is too thick.
3. Fill a butter paper piping bag with vanilla icing gaze. Snip the end to make a hole to allow the icing to flow.
4. Cut the cake with a knife to even the level.
5. Place the chocolate cake on a turntable and pour the chocolate glaze icing over it.
6. Tap gently so that the icing spreads evenly. You can even use a wooden spoon for this.
7. Cut into 8 equal wedges. Using the piping bag filled with white glaze icing, draw straight lines at a distance of approximately ½ “ from each other.
8. Run a tooth pick at right angles to the white glaze icing line to get a feather like effect.
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