Just before serving dust some icing sugar over it (using a stainless steel strainer) for stunning effect. For sheer indulgence, pour a chocolate glaze and allow it to drip down the sides on a completely cooled cake. Allow to set before slicing.
Round out a special dinner with a 1" thick slice of this cake topped over with an equally thick slice of vanilla ice-cream for an absolutely de-li-sh-ous double-decker dessert!
3/4 cup cocoa
1 3/4 cup flour
1 tsp baking soda
1 tsp baking powder
A pinch of salt
2 cups sugar
1/2 cup melted butter
1 cup strong, black coffee
1 cup buttermilk
2 eggs
1 tsp vanilla essence
Whisk all ingredients together in a bowl with an electric beater for about 5 minutes till well blended. Pour the batter into a greased and lined 9" x 9" baking pan and bake in a pre-heated oven at 170 degrees C for about 40 minutes or until testing skewer comes clean.
Let it remain in the pan for about 10 to 15 minutes before inverting it on to a wire rack to cool.
For the glaze, combine 1 1/2 cup sieved icing sugar, 1/2 cup sieved cocoa powder, 4 tablespoons of melted butter and 4 tablespoons of warm water in a bowl and beat with a wooden spoon till smooth and of pouring consistency.
PS: Those who have tried baking it in an electric OTG (oven-toaster-grill), however, have reported dismal results. It's turned out flat and lacklustre. I have no idea why, but it never fails in a regular oven or in a microwave oven. If using a microwave oven, preheat to 180 degrees C for 15 minutes (convection mode) with a baking time of about 30-35 minutes or until tester comes clean.
Peppermint and orange are also lovely flavours that team up very well with chocolate, so try substituting the usual vanilla with these for a change.
Some recipes use cooking oil instead of melted butter.
1 comments:
This yummy choco cake we tasted it. Thanks June for the receipe.
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