2-in-1 Chocolate Cake

2 in 1 chocolate cake

2-in-1 chocolate cake cause the same batter makes a cake and frosting!

2-in-1 Chocolate Cake
Recipe source: chefindisguise

Ingredients:
1 cup flour
4 tbsp cocoa powder
2 tsp baking powder
1 cup sugar
2 eggs
½ cup vegetable oil
1 cup milk
1 tsp coffee powder
1 tsp vanilla essence

Method:
In a blender bowl add sugar, oil, milk, cocoa powder and coffee powder and blend till sugar dissolves.
Pour ¾ cup of the mixture to a pan and keep aside.
Add eggs and vanilla to the blender and blend again.
Pour this into a big bowl and add flour and baking powder and mix to combine. Don’t over mix.
Pour into a greased baking pan and bake in preheated oven at 160 degree Celsius for 30-40 mins.
Cool the cake in the pan for 10 mins and later take out and cool on a wire rack.
Meanwhile heat the pan with 3/4th cup batter kept aside.
Bring to boil and simmer for 2 mins. The mixture will thicken. Cool completely and pour over warm cake.
Sprinkle nuts or chocolate shavings on top and slice and serve.

Chocolate Bundt Cake

Chocoalte cake

Melt in the mouth chocolate cake…..

Chocolate Bundt Cake
Adapted from Ria

Ingredients:
3 cups all-purpose flour
¾ cup cocoa
2 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
2 cups white sugar
½ cup brown sugar
1 cup unsalted butter (I used “I can’t believe it’s butter”)
3 large eggs
2 tsp vanilla essence
5 tbsp milk
1 ½ cups warm coffee (2 tsp coffee pwd +water)

Simple frosting:
½ cup icing sugar
¼ – ½ tsp water

Method:
Whisk flour, cocoa, baking powder, baking soda and salt in a bowl and keep aside.
Mix coffee and milk and keep aside.
Cream butter, white sugar and brown sugar in a large bowl.
Add one egg at a time and mix well. Add vanilla essence.
Add all flour and mix.
Add coffee mixture and mix well until no lumps remain.
Pour batter into a well-greased bundt pan and bake in a preheated oven at 160 degree Celsius for 45-50 mins or until a toothpick inserted in the center of the cake comes out clean.

Chocolate cake 1

Cool the cake in the pan and invert to a serving dish.
Serve as is or use any frosting of your choice.
Mix icing sugar and water (add drop by drop) and mix with a spoon.
Transfer to one corner of a zip lock bag. Nip of end and drizzle over the cake.
Slice and serve.

Chocolate Cake with Peanut Butter Frosting

Chocolate Cake with Peanut Butter Frosting

A perfect cake for any occasion…..soft and moist…..peanut butter and chocolatey!!

Chocolate Cake with Peanut Butter Frosting
Recipe source: Jessica

Ingredients:

Chocolate Cake:
2 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
¼ cup cocoa powder
2 cups sugar
5 oz chopped chocolate
2 cups water
6 tbsp butter
2 tbsp oil
2 tsp vanilla essence
2 large eggs

Peanut Butter Frosting:
1 ½ sticks unsalted butter
1 cup peanut butter
1 – 1 ½ cups icing sugar
1 tsp vanilla
1-2 tbsp milk
½ tsp salt

Chocolate glaze:
4 tbsp unsalted butter
2 oz chocolate chopped
2 tbsp milk
2 tbsp corn syrup
1 tsp vanilla essence
1 cup icing sugar sifted

Method:
Preheat oven to 160 degree Celsius. Grease 2nos 8 or 9 inch cake pans and set aside.
Whisk flour, cocoa powder, baking powder, baking soda and salt in a bowl.
In a medium saucepan combine water and sugar. Bring it to a boil and stir until sugar dissolves.
Take off heat and add butter and chocolate. Stir occasionally until melted.
Whisk in oil and vanilla.
Add eggs and whisk quickly to combine. Do this fast and quick to prevent eggs from cooking …..but trust me it will not cook!!
Add flour in batches and whisk to combine.
Pour batter evenly in the pans and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let cakes cool before frosting.

Peanut butter frosting:
Cream butter and peanut butter in a bowl. Add vanilla and salt.
Add icing sugar half cup at a time. Beat well to combine.
Add milk little at a time and beat until light and fluffy.

Place one cake upside down on a serving plate. Add a thick layer of frosting and spread evenly. Place the other cake upside down and press slightly.
Apply a thin layer of frosting all over the cake and pop in the refrigerator for 10 mins. Keep in the freezer for few minutes if you are in a hurry.
Take the cake out and spread an even layer of remaining frosting around the cake. Pop it back in the refrigerator. Now prepare the glaze.

Chocolate Glaze:
In a small saucepan add milk, corn syrup, vanilla and butter and heat over medium flame until butter melts. Lower the heat and add chocolate and whisk until melted.
Take off fire and add icing sugar and whisk until smooth. Let the glaze sit for 5 minutes. When it starts to thicken and is slightly cool, pour over the cake and more on the edges to get a dripping effect. Smooth out the top.
Let glaze harden for 30 minutes.
Slice and serve.
Store in an airtight container and keep at room temperature. If you keep it refrigerated, bring to room temperature before you serve.
Enjoy!

Chocolate Cake with Peanut Butter Frosting 1

Blender Chocolate Cake

Blender Chocolate Cake

Blender Chocolate Cake
Recipe source: Julie

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 cup cocoa
1 ½ cups sugar
½ tsp salt
2 large eggs
1 cup milk
½ cup canola or other oil
1 tsp vanilla essence
1 cup very hot water or coffee (2 tsp coffee powder +water)

Method:
Add milk, oil, sugar, eggs and vanilla into a blender and blend till smooth.
Add flour, cocoa powder, baking soda, baking powder and salt. Pulse a few times.
Add hot coffee and blend well just to combine.
Pour into a greased baking pan and bake in a preheated oven at 160 degree Celsius for 35-40 mins or until a toothpick comes out clean.
Let cool in the pan for 10 mins and then onto a wire rack to cool completely.
Sprinkle icing sugar before slicing or frost per your liking.

Blender Chocolate Cake 1