As the lyrics go, 𝄞𝅘𝅥𝅮 “Because I’m happy, clap along if you feel like that’s what you wanna do”! (Scroll down for the video)
You never need a reason to bake a chocolate cake, cause anytime is chocolate cake time! Whether to mark a special occasion, whether its Thanksgiving season & you want to bake something special yet not too heavy for your family coming over, or just simply cause you wanted to feel good about yourself after a long hassling day!
A simple recipe for all Chocoholics, that oozes a light airy chocolatey flavour in every bite, a velvety & moist crumb and the right amount of sweetness. Serve it by itself with your evening coffee or with a large scoop of vanilla ice cream after that family dinner. Of course, a light coffee cream sauce will bring just the right moistness and enhance the coffee flavour for those not too much into chocolate. Either way, you have a winner on your hands!
So as promised, I’m going to share one of those classic recipes of a light chocolate cake with you, one that been passed down a few generations in the family and is sure to impress your loved ones, even if you’re a first time baker. So go right ahead without worrying, it does not matter if you do not have a hand mixer.
As the joke goes, when a little boy wanted to surprise him mommy by baking a cake while she was out, she was horrified upon entering, to see him literally using his bare hands to mix the flour into the egg mixture. After all the recipe did say, ‘gently fold in the flour into the egg mixture using your hands’ but all it meant was actually combining the flour with the wet ingredients using a spatula or spoon. She swore the cake tasted all the better for the tons of love incorporated by her son’s ‘handiness’!
One last thing, chocolate comes from cacao which is a tree, that makes it a plant, so Chocolate is a salad!! Eat cake every day because it’s someone’s birthday somewhere out there!
Happy guilt-free eating to you!
Recipe for Classic Light Chocolate Cake with Coffee Cream Sauce
Classic Light Chocolate Cake
Ingredients (Serves 8 – 10 persons)
- 2¼ cups all-purpose flour/maida, sifted
- 3 large eggs
- ½ cups /110gms butter, room temperature
- 1½ cups sugar, powdered
- ½ cup warm water
- 1 teaspoon instant coffee powder
- ½ cup cocoa powder
- ¾ cup buttermilk (½ cup sour yoghurt & ¼ cup water)
- 1 teaspoon vanilla essence
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- Preheat the oven at 180 degrees C for about 10 minutes. Grease a 9 x 13inch cake pan and keep aside.
- In a small bowl, blend 1 teaspoon coffee powder with ½ cup warm water and keep aside.
- Sift together all the dry ingredients flour, salt, cocoa, baking powder & baking soda in a large bowl.
- Using a hand mixer, beat together butter and sugar for 2 minutes until flight & fluffy.
- Now on medium speed add the eggs, one at a time, beating well after each addition.
- Add the vanilla essence and buttermilk and beat few seconds to blend.
- Add in the dry sifted ingredients and gently beat the mixture at medium speed until well combined, ensuring no flour pockets and without overworking the batter.
- Now add the warm coffee mixture (ensure it is not hot, else your batter could curdle) and beat another 30 seconds.
- Pour the batter into the greased loaf tin & bake in the centre rack of the oven at 180 degrees Celsius for about 30 minutes or until a toothpick inserted into the centre comes out clean.
- Remove from the oven and allow to cool in the pan for about 10 minutes.
- Loosen the sides of your cake pan gently with a butter knife & transfer onto a wire rack.
- Your mouthwatering homemade chocolate cake is ready!
Coffee Cream Sauce
- 2 level teaspoons (10ml) Instant Coffee powder
- 1 teaspoon hot water
- 150ml double cream
- 3 tablespoons powdered sugar
- 3-4 drops of vanilla essence
- Dissolve 2 level teaspoons (10ml) Instant Coffee powder in 1 teaspoon hot water, keep aside to cool.
- In a small bowl add 150ml double cream (Amul Fresh Cream is fine), 1 tablespoon milk, 3 tablespoons powdered sugar, 3-4 drops of vanilla essence and coffee mixture.
- Whisk until the cream increases in volume and begins to hold it’s own shape. Pour over the cake and serve.
- Sifting each of your dry ingredients such as flour and cocoa helps to eliminate small lumps and allows for good aeration.
- The whisking together of the butter and sugar until pale yellow & fluffy(increased in volume) is known as the creaming method. This is that crucial step of aeration in your baking that adds the beautiful light & moist texture to your cake. Make sure your butter is soft but firm at room temperature.
- This recipe asks for instant coffee powder that really helps to enhance and bring out the chocolate flavour & produces a beautiful rich chocolatey cake. Do try your best to incorporate the same.
- Ensure the coffee mixture is pre made and cooled to avoid your cake batter from curdling.
- Eggs at room temperature are always recommended.
- Aluminium tins bake more evenly as compared to those with a black nonstick coating or a silicon mould and hence the baking time may vary for each of these.
- Always stick to recommended oven temperatures for baking to ensure a soft, moist product. If your oven is too hot, it will cook the outside faster than the inside, leaving it uncooked in the centre.
- Preheating your oven at the outset always ensures that the oven is hot enough to cook the inside and out evenly.
- Use the middle rack of your oven for baking as much as possible to avoid burning or over browning from the top. Once out of the oven, keep the cake covered or in an airtight container to prevent it from drying out.
Video for Classic Light Chocolate Cake