The chocolate lover cannot think of a day without chocolate. Chocolate works like specs to them and see everything like chocolaty. I love chocolate also. That is why my instinct stimulates me to make a rich, moist, and indulgent chocolate butter cake. Following the steps by the American Cooks and Bakers had started in 1886.
Thanks to them for adding chocolate into the cake batter and creating lovely and very delicious chocolate butter cake. Especially, thanks to America, cause ages after ages all things repainted and represented there. They give the wings to the invention to spread all over the world.
We can use this recipe to make cupcakes, bar cakes, and layered cakes. To make them interesting we can change shape and add frosting to them. Mixed dry Fruits (Black Raisin, Golden Raisin, Cherries, Prune, Tutti-Frutti, Apricot, etc.) will give a third-degree in taste. But fruits soaking in liquor will make it magical and hits the spot.
I have tried a couple of time this cake to celebrate birthday and anniversary. This cake becomes unique just because of its unsweetened Cocoa Powder and Semi-Sweetened Dark Chocolate melted with hot scold milk. Bitter chocolate can be used instead of semi-sweet chocolate; the sugar should be increased to 650g.
After baking cool the cake completely. The best option is to give rest overnight if you want to make a layered cake and chocolate cream will be the best combination. Pan should be changed either square or round shape instead of the loaf pan. Design the cake hearing your beautiful mind. Let’s Bake chocolate butter cake and enjoy….
| Chocolate Butter Cake Recipe | ||
| Ingredients | Metric Measurement | |
| Butter | 600 | g |
| Sugar | 550 | g |
| Salt | 5 | g |
| Eggs | 650 (13PCs) | g |
| Vanilla Essence | 10 | g |
| Milk | 150 | ml |
| Dark Chocolate | 300 | g |
| Cocoa Powder | 110 | g |
| Hot Water | 50 | ml |
| Cake Flour | 600 | g |
| Baking Powder | 5 | g |
| Mixed Dried Fruits (could be soaked in liquor) | 450 | g |
| Method: | Baking Temp & Time: | |
| 1. Scale ingredients accurately. Have all ingredients at room temperature (70°F/21°C).
2. Place the butter in the mixing bowl and With the paddle attachment, beat the fat slowly, till it is smooth and creamy, whiter.
This will take about 8 to 10 minutes. Some bakers prefer to add the flavorings, salt with the sugar to ensure uniform distribution. 4. Append the eggs a little at a time. After each addition, strike until the eggs are absorbed before adding more. After the eggs are beaten in, mix till light and fluffy. This step will take about 5 minutes. 5. Rasp down the sides of the bowl to ensure even mixing. 6. Add melted chocolate (Dark chocolate cut into pieces placing in a bowl keep aside and heat milk in a heavy saucepan till bobble appear then pour over chocolate and stir constantly.) to butter-sugar mixture. Then add Cocoa Powder dissolving with hot water. 7. Add the sifted dry ingredients (Flour, Baking Powder) and fold with butter-sugar mixture. Rasp down the sides of the bowl occasionally for even mixing. Do not over mix cause gluten development will make the cake taught. We can add mixed dry fruit either with dry ingredients or after folding dry ingredients. 8. Pour mixture in the greased and paper-lined pan, arrange on a tray, and bake.
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1. Temp: 180°C
2. Time: 45-50 minutes 3. Panning: Pan Size: 8”x4”x2.5” Pan Prep: Greased and Paper lined Deposit: 650g +- 4. Prepare Four Pan. |
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3. Append the sugar; cream the mixture at moderate speed until the mixture is light and fluffy.
