Double Chocolate Cake

Source:

Let's Bake by Mrs. Roshini Mathan


Ingredients:

Dark Chocolate - 125 gm

Milk - 3 tbsp

Butter - 150 gm

Powdered Sugar - 150 gm

Eggs - 3

Flour - 200 gm

Cocoa Powder - 1 tbsp

Baking Powder - 1 tsp

Baking Soda - 1 pinch

Salt - 1 pinch (if using unsalted butter)


Method:

1.  Preheat the oven to 180 degrees for 10 minutes.

2.  Grease a baking tin and line the bases with greaseproof paper.

3.  Sift in the flour, cocoa powder, baking powder, baking soda, and salt.  Keep aside.

4.  Place the chocolate and the milk in a bowl sitting over a saucepan of gently simmering water (double boiling) and heat until the chocolate has melted.

5.  Beat the butter until very soft.

6.  Then, add the sugar little by little and continue to beat until the mixture is light and fluffy.

7.  Beat in the eggs, one at a time.

8.  Then, fold in the melted and cooled chocolate.

9.  Lastly, add the sifted flour and fold in gently to mix.

10.  Bake at 180 degrees in the preheated oven for 40 to 45 minutes or until a skewer inserted in the middle of the cake comes out clean.


Notes:

1.  Hershey's or Baker's unsweetened cocoa powder can be used.

2.  Cover the cake tin with a black chart (cut to size just bigger than the tin) for uniform baking.

3.  For good and moist baking, line the springform cake tin with aluminium foil and apply butter on it on all sides.  For regular molds, line with butter paper and apply butter on both the mold and on the butter paper.

4.  Salted butter can be used to bake cakes and cookies.  Avoid salt if mentioned in the recipe if salted butter is used.