With so much planning for other weeks and the fact that it was a chocolate theme, got me very relaxed and I completely forgot to get the other two posts ready. Today's chocolate dish was supposed to be for next week Cakes, however since it also falls under chocolate dessert, I resorted to using it for today's post.
This recipe is adapted from Hershey's Chocolate Sweetheart cake. The recipe calls for heart cutters to cut the cake and layer it. Well for one thing I didn't have bigger cutters and another I was held up with couple of other things that I completely forgot to bake another set to layer the cakes. However since I remembered to make the chocolate frosting, I went ahead cutting out shapes and layering it as it was told.
The egg substitute used in this cake is Vinegar. My previous experience in baking cakes with Vinegar have not been so good, probably because I skipped adding the Vanilla essence. I asked my BM Buddies if they had felt the same Vinegar being so oppressive in the baked cake, I asked if skipping the vanilla is the issue. On knowing that skipping might cause the vinegar to be so obvious, ensured I added it this time and surprisingly the cake didn't smell of vinegar at all and tasted so wonderful.
Chocolate Sweetheart Cake
This cake again needs a butter paper to be placed on the bottom for the cake to come out clean. Else you will end up with not so neat slices.
This delicious chocolate cake is again for the Kid's Delight party
All purpose flour/ Maida - 3/4 cup
Granulated sugar - 1/4 cup
Light brown sugar - 1/4 cup packed
Cocoa powder - 3 tbsp
Baking soda - 1/2 tsp
salt - 1/8 tsp
Water - 1/2 cup
Vegetable oil - 3 tbsp
White vinegar - 1/2 tsp
Vanilla extract - 1/2 tsp
Chocolate Frosting (recipe below)
How to bake the Chocolate Sweetheart cake
Pre Heat oven to 185°C. Grease and flour 8-inch square baking pan.
In a bowl, stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla essence. Beat with whisk or spoon until smooth. Pour batter into prepared pan.
Bake 18 to 20 minutes or until toothpick/knife inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 hearts.
Spread chocolate frosting in the center, place the other piece over this. And again spread on top.
Butter - 1 tbsp
Powdered sugar/ Castor Sugar - 2/3 cup
Cocoa powder - 1 tbsp
Milk - 2 to 3 teaspoons
vanilla extract - 1/8 tsp
This can either be done in Microwave or over stove top.
Place butter in small MW safe bowl. MW for 20 seconds or until butter is melted. Remove and stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. makes about 3/4 cup frosting.
On stove top, take the butter in a thick bottom pan, melt over low flame, add the sugar and cocoa powder. Stir in milk and continue cooking till the mixture comes together
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