Sneha's Recipe: Chocolate Cake

This is Nigella's Lawson recipe. I have used the cake recipe and the icing is mine own. It's a hard icing that set immediately, you have to pour it on a cold cake immediately it set's immediately.

Ingredients
For The Bundt
50 Grams Cocoa powder
100 Grams Brown Sugar
250 ML Boiling Water
125 Grams Unsalted Butter
A Pinch of Salt
150 Grams Caster Sugar
225 Grams All Purpose Flour
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
2 Teaspoons Vanilla Extract
2 Large Eggs - I used 3 Small Eggs
For the Hard Icing
200 Grams Icing sugar
30 ML Water
25 Grams Coco powder
1 Tablespoon Unsalted Butter

Method
Preheat the oven to 180°C.
Grease a bundt pan with butter very well, then dust it cocoa powder.

Add the cocoa and brown sugar into a bowl and pour in the boiling water. Whisk to mix, then set aside.
Cream the butter and caster sugar together, beating well until pale and fluffy.
Then stir in the flour, baking powder and soda together in another bowl, and set aside.
Add the vanilla essence into the creamed butter and sugar – mixing – then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.

Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.

Pour this batter into the prepared bundt pan and bake it in a preheated oven for about 55 -60 minutes( since mine was a tall bundt pan) or until a cake tester comes out clean.

Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool it completely.

For the Hard icing

Mix all ingredients well and then cook it on low flame till it becomes watery / flowy.

Pour this into a piping bag and spread it on the cake. Leave it to set/ harden and then slice with a warm knife ( placed in hot water ).

Since our theme for this month event is "Blooming Bundt" I decorated the bundt with Bougainville flowers.

Enjoy!!
Labels: Bundt, Bundt Bakers, Chocolate Cake, Hard Icing

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page

This month my Bundt Baker, our host is Camilla M. Mann of Culinary Adventures with Camilla, thank you for this wonderful theme. Check out the flavors from our Blooming Bundts below:

Cranberry and Rosewater Bundt by A Day in the Life on the Farm
Devil's Food Cake With Hard Icing by Sneha's Recipe
Hibiscus Glazed Chocolate Bundt Cake by Making Miracles
Jasmine-Infused Tres Leches Bundt by Culinary Adventures with Camilla
Saffron Mini Bundts by Magical Ingredients
Orange Blossom Bundt Cake by Patyco Candybar
White Chocolate Lavender Bundt by Sweet Sensations

In this recipe you can use whatever fruits you want, any flavor leftover cake, this recipe is so adjustable to ingredients you have in your pantry.

Makes 6 Short Glasses
Ingredients
1 Cup Chocolate Pudding
1 Chickoo - chopped
1 Pear - chopped
1 Orange - cut into segments
Chocolate Cake - as required
Whipped Cream as required

Method

Press a layer of crumbled cake into short glasses

then top it with a layer of chopped fruits, then again chocolate pudding. Pipe the whipped cream on top and garnish with crumbled cake crumbs.

Chill it and then Enjoy!!

Labels : Chocolate Pudding, Chocolate Cake, Leftover series, Glass Verrines, Sweets & Desserts, No Bake Desserts, Party pleasers, Improv Cooking Challenge