This recipe is dedicated to my dearest friend who ate many of my burnt and strange dessert experiments with chocolate cakes and such over various dinners. As well as chocolate icings.. One day, when I apologetically announced to my guests that I had made a chocolate pudding, he looked at me straight in the eye and said, “You just bake or make whatever sweet you want.. Let us eat and then christen the dish after deciding what it really is.. But never ever tell us the name of the original recipe.” This was said between much munching and background chuckles of other friends.. Some of them usually loved the burnt bits of cake so I was mollified.. But I have lost my baking block since then..
So tired of eating over-airy sponge cakes with sad icing, I decided to recreate the taste of the good old-fashioned chocolate cake from memories.. The search on the web led to good ole Nigella Lawson.. http://www.nigella.com/recipes/view/old-fashioned-chocolate-cake-119..
However, the temptation to make something new arises whenever I am on deadline to submit an article.. While thoughts ferment and fizzle, I cook or bake to clear my head of conflicts in the story. And to douse my nervous energy.. This means that I have to work with whatever is available in the kitchen from the last experiment and the supplies from my sweet grocer who does not cater to gourmet foodie experiments… So the below recipe as usual deviated from the original… So did the icing… It really deviated based on past experiments with icing and my love for certain chocolates…. Aand is wicked on the waist…
200g plain flour
200g brown sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
40g best-quality cocoa (I used Cadbury’s cocoa)
175g soft unsalted butter
2 large eggs
2 teaspoons vanilla powder (did not have the real thing)
1 cup Nestle fresh cream pls six tbs yoghurt to heighten the cocoa taste.. (did not have sour cream at my grocery)
Mix the dry ingredients.. And add to the wet ingredients in a food processor… I would do butter, sugar, eggs, cream and alternate with the flour mix added slowly.. Pour into two springform round tins and bake at 180.. for 25 mins.. Check and cool..
And the icing too…
4 Galaxy bars dark chocolate (they work for me)
1 tsp vanilla powder
Half cup brown sugar
Pinch of salt
1 tub Nestle fresh cream
1 cup icing sugar
Melt cream and brown sugar using the double boiler method. Take off heat and add broken dark chocolate, vanilla powder, salt and let chocolate melt. Whip and blend in the icing sugar and keep in the fridge for an hour to thicken.. When cake cools, ice the top part of the first cake, place the second one on top and continue to spread icing till it finishes.. Use a fork to create the decorative swirls on top..
Lick icing pan.. Does not last too long..