Chocolate Gâteau

A wise man once said that “nothing can possibly be bad if it’s made of chocolate!”. We bring to you the richest and the easiest chocolate cake recipe.

Chocolate icing:
Ingredients:
400ml or 2 cups heavy cream
750g or 4 cups dark chocolate
10g or 2tbsp butter

Method:
Heat cream in a pan and pour it over the chopped dark chocolate. Add some butter for glaze and sheen. Mix it well and let it rest till it comes to room temperature.

Cake Batter:
Ingredients:
150g or 1¼ cup Maida
25g or a ¼ cup of cocoa powder
90g or ½ cup butter
60g or ¼ cup powdered sugar
1tsp baking powder
½ tsp baking soda
5tbsp condensed milk
125ml or ½ cup milk
1 tsp vanilla extract
1 tsp or a small packet of instant coffee powder

Method:

Dry ingredients:
Sieve the flour, cocoa powder, baking powder, and baking soda together in a bowl. It is advisable to do this twice as it is easier to mix sifted flour with other ingredients, resulting in a better batter.

Wet ingredients:
In a bowl, cream softened butter and sugar together by beating them for about 5 minutes. Use a rubber spatula to scrape the mixture off the sides periodically. The butter is said to be creamed when it has almost doubled in volume.

Add condensed milk to the butter mixture and cream it well.
In a cup, add vanilla essence and coffee powder to full cream milk (coffee enhances the taste of chocolate whereas vanilla enhances all other flavors in sweet baked goods).
Now mix the wet and dry ingredients in batches with a rubber spatula.
Add 1–2 tsp of milk if the batter is too thick.
Transfer the batter in a buttered baking tin and bake it at 180° for 30 minutes in a preheated oven (180° for 20 minutes).

Sugar syrup:
Ingredients:
A ½ cup of water
3tbsp sugar
1tsp cinnamon powder (optional)

Method:
Heat the sugar till it dissolves completely in water, add a pinch of cinnamon powder and let it cool completely (cinnamon powder will give an enticing aroma to the cake).

Once the cake is baked, let it cool for 10 minutes.
After unmolding the cake, cut it into 2 layers using a serrated knife.
Coat the first layer with sugar syrup (to make it moist and soft) and then with the chocolate icing.
Place the second layer over the first and repeat the coating step.
Set the cake for 10 minutes in the refrigerator before the final finishing.
Add some butter to the icing and microwave it for 10 seconds to get the shine back and now coat the cake again.
Decorate the cake in any way you wish (we’ve done it using the star-tip nozzle, choco chips, choco sticks, grated chocolate, dry fruits, and so on).

Thank You for reading! Do try this recipe.