CHOCOLATE CAKE WITH TRUFFLE ICING

 

During my daughter’s vacation she kept nagging me to make some cake and choose this one from the Nita Mehta’s cook book.  A very simple and chocolaty cake with oodles of chocolate icing that no kid would be able to resist it.  I used canola oil for this cake.

INGREDIENTS
Condensed Milk	200 g or 1/2 tin
All Purpose Flour	100 g
Cocoa Powder	1/2 cup
Powdered Sugar	3 tbsp
Baking Soda	1/2 tsp
Baking Powder	1 tsp
Oil	1/2 cup
Milk	1/2 cup
Vanilla essence	1 1/2 tsp
Fresh Cream	100 g
Dark Cooking Chocolate	150 g

 

METHOD

• Grease the bottom and sides of a round 7” or 8” baking tin.
• Pre-heat oven at 150°C.
• Sift all purpose flour, cocoa, baking soda and baking powder together.  Sift it 2 – 3 times and keep aside.
• Beat condensed milk and gradually add powdered sugar.  Beat till light and fluffy.
• Add oil and beat well.
• Add half of of flour mixture and half of milk and beat well.  Add in the essence.
• Now, add the remaining flour and milk, beat well for 3 – 4 minutes till the mixture  is smooth and light and of a thick pouring ribbon consistency.
• Put the mixture in the prepared tin and bake it for about 40 minutes at 150°C.
• Insert a tooth pick in the centre of the cake and if it comes out clearn, remove the cake from the oven and let it sit in a tin for five minutes.
• Now, take out the cake on a cooling rack and let it come to the room temperature.
• For the truffle icing, heat the cream in a heavy bottomed pan on low heat till it becomes hot.  Do not let it boil.  Add the cooking chocolate to it and mix nicely to avoid lumps. When the chocolate is completely melted, remove from fire and let it cool to room temperature.
• Now, place a plate under the set cake and pour the prepared truffle icing over the it.  Tilt the cake to cover the sides also with the icing. The truffle icing should be of flowing consistency.  If the icing is too thick, just reheat it with little water (1-2 tbsp) to make it thin.
• Chocolate cake is ready to get vanished.