Chocolate Sponge Cake
3
CHOCOLATE SPONGE CAKE Ingredients 1 cup plain flour (maida) 2 tbsp cocoa powder 1/2 tsp soda bi-carb 3/4 cup condensed milk 1 1/2 tsp levelled baking powder 4 tbsp melted butter 1 tsp vanilla essence Method 1. Sieve the plain flour, cocoa powder, baking powder and soda bi-carb together. Keep aside. 2. Combine the condensed milk, melted butter, vanilla essence and 3/4 cup of water in a deep bowl and beat well using a whisk. 3. Add the sieved flour mixture and mix gently with help of a spatula. 4. The batter should be of dropping consistency. 5. Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin. 6. Bake in a pre-heated oven at 180ºc (360ºf) for 20 to 25 minutes or till done. 7. The cake is ready when it leaves the sides of the tin and is springy to touch. 8. Invert the tin over a rack and tap sharply to unmould the cake. 9. Keep aside to cool and use as required. CHOCOLATE TRUFFLE CAKE For The Chocolate Truffle Icing 2 cups (300 grams) chopped dark chocolate 1 cup (200 grams) cream To Be Mixed Into A Soaking Syrup 2 tbsp sugar 1/4 cup water 2 tbsp rum (optional) For The Garnish 1/4 cup beaten whipped cream , whipped 1/2 cup chocolate curls Method 1. For the chocolate truffle icing 2. Put the cream in a saucepan and bring it to a boil.
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Transcript of Chocolate Sponge Cake
CHOCOLATE SPONGE CAKE Ingredients 1 cup plain flour (maida) 2 tbsp cocoa powder 1/2 tsp soda bi-carb 3/4 cup condensed milk 1 1/2 tsp levelled baking powder 4 tbsp melted butter 1 tsp vanilla essence Method
1. Sieve the plain flour, cocoa powder, baking powder and soda bi-carb together. Keep aside.
2. Combine the condensed milk, melted butter, vanilla essence and 3/4 cup of water in a deep bowl and beat well using a whisk.
3. Add the sieved flour mixture and mix gently with help of a spatula. 4. The batter should be of dropping consistency. 5. Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin. 6. Bake in a pre-heated oven at 180ºc (360ºf) for 20 to 25 minutes or till done. 7. The cake is ready when it leaves the sides of the tin and is springy to touch. 8. Invert the tin over a rack and tap sharply to unmould the cake. 9. Keep aside to cool and use as required.
CHOCOLATE TRUFFLE CAKE
For The Chocolate Truffle Icing 2 cups (300 grams) chopped dark chocolate 1 cup (200 grams) cream To Be Mixed Into A Soaking Syrup 2 tbsp sugar 1/4 cup water 2 tbsp rum (optional) For The Garnish 1/4 cup beaten whipped cream , whipped 1/2 cup chocolate curls Method
1. For the chocolate truffle icing 2. Put the cream in a saucepan and bring it to a boil.
3. Add the chocolate and mix well using a whisk till it resembles a smooth sauce. Remove from the flame.
4. Stir over a bowl of ice to cool quickly.
How to proceed
1. Slice the chocolate cake horizontally into two equal parts. 2. Place one half of the cake on a serving plate and sprinkle half the soaking syrup in
order to make the cake moist. 3. Spread half of the truffle over the cake layer and sandwich with the other half of the
cake. 4. Moisten this cake layer with the remaining soaking syrup. 5. Spread the remaining of the truffle on top and sides. 6. Serve chilled, garnished with swirls of whipped cream and grated chocolate.
Tips
1. VARIATION : MANGO TRUFFLE CAKE 2. Add finely chopped mango pieces of 1 mango at step 3 along with the truffle and
garnish with mango slices.
