- For the Cake:- 2 cups flour 1 cup cocoa 1 ½ teaspoon baking powder ¼ teaspoon salt ½ cup butter, softened 1 cup brown sugar 1 cup powdered sugar 3 eggs 2 teaspoon vanilla essence 1 ½ cup sweet/fresh buttermilk For the Cream:- 1/3 cup cocoa 1/3 cup boiling water 1 cup butter, softened 200gm chocolate melted on double boiler and cooled 2 tablespoons icing sugar ¼ teaspoon rum (optional) Nuts – almonds, cashewnuts, walnuts
This is a very special chocolate cream cake – the buttermilk helps it to be moist and the chocolate cream takes you to another level of luxurious taste.
- Sieve the flour, cocoa, baking powder & salt in a bowl. Keep aside.
- In a bowl, beat butter and both the sugars until they are totally blended and dissolved.
- Now add all the three eggs one by one, beating well each time till the batter gets fluffy.
- Add vanilla essence and mix well.
- Add a little flour mixture alternatively with a little buttermilk, beginning and ending with flour. Beat well till batter is fluffy and smooth.
- Preheat the oven to 180 C. Grease 2 round cake tins. Dust them with a little flour. Pour the batter into the 2 tins evenly.
- Bake for 25 minutes at 180C.
- Cool both the cakes totally.
To prepare the icing:
- In a large bowl mix together the cocoa and boiling water to form smooth syrup.
- In another bowl beat together butter & icing sugar till fluffy.
- Add the melted chocolate and mix together. Then add the cocoa syrup and mix well. Add rum and mix well.
- Place a cake on the plate with the bottom up. Apply the icing/ frosting on the cake evenly.
- Sprinkle some of the crushed nuts over the icing.
- Top with the second cake, bottom up. Spread the remaining icing on the sides and the top of the cake.
- Sprinkle crushed nuts on the top. Carefully cover the sides of the cake with the remaining nuts.
1) You may bake a single larger/ thicker cake and cut it into 2 halves horizontally, instead of baking 2 cakes.
2) Ingredient: chocolate melted on double boiler and cooled- this means chocolate melted on in a water bath, it vessel kept in another vessel of boiling water. This is because if you melt chocolate on direct heat, it could char the chocolate leaving a burnt taste in your mouth.
3) If the frosting is too runny, put in the refrigerator until it is stiff enough to spread evenly on the cake.