Sri - Lankan Chocolate Cake

Can anybody say no to a Chocolate Cake which is Super Moist ,Chocolaty and Delicious .. I don't mind having chocolate cakes for all my meals . ( he he he ) . I do not know who invented this recipe but we all Srilankans will say this is a Sri-Lankan Chocolate Cake Recipe. Trust me ..If you are using this recipe nothing can go wrong and you will never go back to the box mix or for a store bought cake. 

Last month i had worked with Quite a  few Chocolate Cakes . I really loved making each and every cakes .

                                     

The face was made with Icing sugar

( I will be writing another post on how i made the face on the cake)

So here comes the recipe for the Cake . 

• All Purpose Flour - 200 g
• Cocoa Powder - 50 g
• Butter - 250 g 
• Sugar- 250 g
• Vanilla Essence - 1 TBLS
• Milk - 1/2 Cup
• Eggs - 5 ( Small ) if the eggs are medium - use 4 
• Baking Powder  - 2 TSP
• Baking Soda - 1/2 TSP
• Salt - Pinch

But i do not have a particular formula for the Chocolate butter cream frosting . I normally follow 2:3 formula for butter cream ( which is for 100g butter i use 150g icing sugar ) . 

For the Chocolate butter cream  i use

•  Butter - 1 Stick
•  Icing Sugar - 1 1/3 Cup + 2 TBL
• Cocoa Powder - 1/4 Cup
• Vanilla Essence - 1 TSP
• Milk - 1- 2 TBLS

                                  

Chocolate Cake with Chocolate Butter cream topped with chocolate Ganache and Homemade Caramel sauce , decorated with chopped roasted pecans and  Strawberries

Instructions :

For the Cake:

• Grease and align 2 * 8" Cake pans with the parchment paper .
• Pre- heat the oven at 350F.
• Sieve all the dry ingredients to make sure there is no lumps  
• In a bowl , cream the butter and sugar till the butter turns fluffy .
• Now add eggs one by one and beat till they are so well incorporated.
• Add the vanilla essence and beat .
• At this stage make sure the sugar is totally dissolved and the batter will be light yellow in color and creamy in texture.
• Divide the dry ingredients into 3 portions.
• Add the dry ingredients and milk alternatively and fold.
• Make sure all the dry ingredients are mixed well .
• Pour the batter into the prepared pans and bake for 30 - 35 Minutes .
• Mine was done in 30 Minutes .
• You could check the cake by inserting a tooth pick if it comes out clean it is done .
• Once the cake is done , Put it in the Cooling rack and allow it to cool down .

For the Chocolate Butter Cream:

• Cream the butter really well . 
• Add the icing sugar and beat till it is creamy.
• Add the Cocoa powder and Vanilla essence and beat well
• Lastly add milk and beat till the icing is fluffy.
• If you want the icing to be in spreading consistence you could add another 1-2 TBLS milk and mix .

Notes :

For the Cake:

This recipe  would make a 1 Kg Cake. ( without the frosting )
I used 2 x 8" Cake pans.
Make sure to weigh the ingredients including eggs .
Make sure  Butter , Milk and eggs should be in room temperature.
Never over beat the batter , it tends to make the texture of the cake harder.
Do not over fold / over mix .
Completely Cool down the cake before frosting it.

For the Icing:

Make sure butter is in the room temperature.
If you want a darker chocolate shade you should change the Cocoa powder and Icing sugar measurements  because i prefer the icing  to be the color which is in the pictures ).

Linking it to Cake Mela

Continental Recipes