This is the 50th post on my blog and it calls for a celebration. I would like to express a big thank you to all my readers, followers, fellow bloggers, fans, family for motivating and supporting me in my blogging journey, so far. I am delighted to meet different bloggers and receive wonderful comments which bring cheer to my heart. Honestly speaking, I still take a deep breath when I hit the publish button as it feels bit audacious to send words off into cyberspace.
Today, am sharing a Chocolate Cake recipe of my favourite chef, Rachel Allen. This chocolate cake is something to die for.
I love bundt cakes for its broad appeal and love to bake cakes in my bundt pan, with no frosting so that I can enjoy hugely without guilt. I have used milk chocolate instead of dark as per my little one’s preference. So, lets get started.
Moist, delicious, delectable, feather light Chocolate Cake excellent for family gatherings or any celebration
recipe source : rachel allen
125 gms dark chocolate
3 tbsp milk
150 gms butter (softened at room temperature)
150 gms caster sugar
200 gms flour (maida)
1 tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
Preheat oven to 180º celsius and grease a large bundt pan with cooking spray.
Put chocolate and milk in a heat-proof bowl and put them into a saucepan of simmering water and allow the chocolate to melt, making sure that bottom of the bowl does not touch the surface of the water. Reserve.
Pop butter in a mixing bowl and with the help of a wooden spoon, start creaming the butter. Once the butter is soft, add caster sugar and continue beating until fluffy.
Beat eggs one at a time and fold in the melted chocolate. Sift in flour, cocoa powder, baking powder and baking soda; gently fold to mix.
Pour batter in the prepared pan and bake for 25-30 minutes, or until a skewer inserted into the middle of the cake comes out clean.
Remove cake from the oven; allow it to sit for few minutes before turning them out. Cool completely.