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If you are a beginner in baking chocolate cake, you should start with the below mentioned recipe for baking old fashioned chocolate cake. It is simple to prepare and at the same time has all the essence of a chocolate cake(have you heard that the Danish term is chokoladekage): luscious and mood-enhancing. Recipe for chocolate cake Ingredients for the chocolate cake: Plain flour – 200 g Caster sugar – 200 g Baking powder - 1 spoon Bicarbonate of soda - ½ spoon Cocoa powder - 40 g Soft unsalted butter – 175 g Large eggs – 2 Vanilla extract – 2 spoons Sour cream – 150 ml Ingredients for the icing: Unsalted butter - 75 g Dark chocolate - 175 g Icing sugar - 300 g Golden syrup - 1 spoon Sour cream - 125 ml Vanilla extract - 1 spoon Sugar flour (optional) Preparation: The first thing you need to do is to preheat the oven to 180 degrees C and grease the two 20 cm sandwich tins with butter. The tins should have removable bases. Then in a large bowl, mix the sugar, flour and leavening agents and butter. Beat the mixture till it is combined and turns into a creamy mixture. Now into this mixture, whisk together sour cream, cocoa, eggs and vanilla. Divide the batter and pour it into the two greased tins. Bake it for 35 minutes or till a thin skewer comes out clean when inserted. Also, it is best if you could switch the 2 cakes when they are half cooked. Take the cakes from the oven and place them on a wire rack. Before getting them out of the tins, allow them to cool for 10 minutes. For the icing: Melt the chocolate and butter either in a saucepan or in the microwave. While melting, you need to do it slowly as it should not get burned. Into another bowl, sieve the icing sugar while butter and chocolate are cooling. Then into the cooled chocolate mixture, add the golden syrup, followed by cream and vanilla. After all these are combined well, whisk in the filtered icing sugar. Once you are done with it, you have to add a little more icing sugar or add a little boiling water, but it depends on how you want your icing to be, thicker or runnier. Or indeed the icing might be perfect as it is. The icing should be thick enough so that it should not drip off and at the same time liquid enough so that it could be coated easily. Spoon about a third of the icing and spread it on top of the cake till you cover it evenly. Then place the second cake on top of the icing and press it gently so as to sandwich them perfectly. Spoon another 3rd of the icing and then spread it in a textured, swirly way on top of the cake. Or else, if you prefer, you could also go for a smooth finish. Then on to the sides of the cake, spread the remaining icing and allow it to set for a few minutes. The delicious chocolate cake is ready to be served.
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