Dark Chocolate Fudge Cake!! Made from hand made Cuban cocoa powder. A wonderful gift for your sibling on Rakhi made with love. Celebrate with Chocolate Cake.
Preheat oven at 180* C/Fan 160*C. Grease 2 tins with butter or use baking paper. In a clean dry bowl, Sift flour, cocoa, bicarbonate, sugar. Keep aside.
In a clean dry bowl, Sift flour, cocoa, bicarbonate, sugar.Keep aside.
In a separate bowl, Whisk (Use whisker if available) together oil, milk, eggs (make sure you add eggs one at a time & whisking them in between), vanilla extract & 2 tbsp from Milkmaid.
Now pour dry mixture into wet mixture bowl little at a time and mix gently with hands in a scissor motion.
Once mixed, Pour the batter into both tins evenly & let it bake for 20-25 mins. Once baked keep sponges aside to cool down.
For frosting, break chocolate and place into a heatproof bowl. Sit over a pan of barely simmering water (bain marie method and allow the chocolate to melt, stirring occasionally.
Once melted, take off the heat & add remaining Milkmaid caramel. Beat till it gives smooth texture. Sandwich 1/3 of frosting between cakes & spread remainder on top & sides.
Notes
Please do not spread the frosting on warm cakes. Make sure they cool down first. Also keep the measurements precise
Keyword chocolate cake, dark chocolate, dessert recipe, sweet