This cake is very special for me as I baked this cake on my first wedding anniversary.And now sharing with you guys as my 50th post.This has been the yummiest cake baked by me so far.When my brother's friends came over to my place;one of them complemented me by comparing this cake with Choco Indulgence of CCD.Wow!!that was awesome and I will always remember.
Recipe Source: Here
Flour-1 3/4 Cups
Cocoa Powder-3/4 Cups(I used Cadbury's)
Baking Powder-1 1/2 Tsp
Baking Soda-1 1/2 Tsp
Hot water-1 Cup
Vanilla Essence-2 Tsp
1.Preheat the oven at 180c and grease two 9 inch round cake tins.
2.Sift the dry ingredients:Flour,cocoa,baking powder,soda and salt twice.
3.In a bowl add eggs,vanilla,milk and oil.Beat on a medium speed for 2 mins.
4.Stir in the hot water and mix well.Immediately transfer the mixture into the greased tins.
6.Cool at the room temperature.
Note:Prepare the cakes one day in advance.
Dark Chocolate-85gms(I used Bournville)
Heavy Cream-2 Cups
1.In a thick bottom vessel heat the cream along with the sugar.
2.Take a mixing bowl and add the chopped chocolate.Now pour in the cream-sugar mixture and stir in gently till the mixture is smooth.
3.Cool the mixture and store it in refrigerator.
Note:This mixture should be prepared one day in advance.
Butter Cream Frosting:
Butter-1/2 Cup at room temp
Powdered Sugar-3 3/4 Cups
Vanilla essence-1 Tsp
1.Cream the butter until light and fluffy.
2.Add the powdered sugar,1/4 cup at a time.
3.Once all the sugar is used,add the vanilla essence and milk.(Milk should be used to get the desired consistency)
4.Store in refrigerator.
Note:Should be prepared a day in advance.
Mix together 1/2 Cup of water and 1/2 Cup of sugar along with a Tsp of Rum or vanilla essence.
Assembling the cake:
1.Prick small holes on the cake with a fork.
2.With a pastry brush,apply the soaking syrup on both the cakes.Be careful not to add much otherwise it will become soggy.
3.Sandwich the cakes with the chocolate mixture and apply all over the cakes.
I made swirls using a piping bag.
4.Similarly make swirls on top using the butter cream frosting.
Chill it in refrigerator till use.