Yes! My little girl turns 2 today....*smiles*...Can't forget the day, when the doc told me "It's a girl"...To be frank, I was actually shocked!!!I expected a boy again....But now, I am happy having my little princess since her love and affection towards me is totally different from my boy's....*smiles*.....Oh Oh!! time surely flies, especially with kids...they grow up so fast that you don't even seem to notice it, until their next b'day.....*winks*
Now, for her birthday, I wanted to bake a cake...I had planned it months before and was searching for a cake recipe...I zeroed in the Red Velvet Cake with Mascarpone Cheese Cream Frosting...I stocked up with all the necessary ingredients for the Red Velvet Cake except for one small and the most important item - the red color!! I searched every department stores and bakeries in my place for a red color, but in vain!! So, I had to think about something else and that's when I happened to see Nigella's Kitchen on TLC (re-telecast) and she had prepared this cake and it was quite tempting (Nigella surely know how to play with words and sometimes you fall for it too, like me for this cake)....I got the recipe for the cake from her website and was all prepared for baking it....
Devil's Food Cake
My Little Angel
Though the name sounds strange, the cake was truly "Heavenly"......The cake was so soft and delicious; the frosting was just luscious (as Nigella says)...The cake with the frosting was truly 'chocolatey' and it was the best chocolate cake I ever had......I would call this cake "A Rich Chocolate Cake".....A perfect cake to bake for any celebrations except for its name *winks*....
I have made few alterations here and there, so the below ingredients and method are what I used and followed for baking the cake. For the original version, you could visit the link mentioned below.
Recipe Adapted from: www.nigella.com
Cocoa powder, sifted - 50 gm
Brown sugar - 100 gm
Boiling water - 250 ml
Unsalted butter, soft - 125 gm
Caster sugar - 150 gm
Plain flour - 225 gm
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Vanilla essence - 2 tsp
Eggs - 2
Water - 125 ml
Brown sugar - 30 gm
Unsalted butter - 175 gm
For the Cake:
- Preheat the oven to 180°C.
- Line the bottom of a baking tin with parchment paper and butter the sides.
- Put cocoa and brown sugar into a bowl and pour in the boiling water. Whisk to mix and keep aside.
- Sift the flour, baking powder and baking soda together and set aside.
- Cream butter and caster sugar together in a big bowl, beating well until pale and fluffy.
- Add vanilla essence into the creamed butter and sugar, mixing all the while. Add in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
- Keep mixing and incorporate the rest of the dried ingredients for the cake.
- Finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
- Pour the batter into the prepared tin and put in the oven for about 55-60 minutes, or until a cake tester comes out clean.
- Take the tin out and leave it on a wire rack for 5–10 minutes, before turning the cake out to cool.
For the Frosting:
- Put water, brown sugar and butter in a pan over a low heat to melt.
- When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate melts with heat. Leave for a minute before whisking. It will take time for the frosting to become smooth and glossy.
- Put the frosting in the fridge for a while before frosting the cake.
- Once the cake is cooled completely, place the cake on a cake stand or plate and spread the frosting over the top and sides, swirling with a spatula.
Bake Fest hosted by FOODOMANIA