Chocolate Fudge Cake - To satisfy a craving!!

3.30pm-Usual blog-hopping going on,feeling a bit hungry after seeing all yummilicious pics,I raid the fridge-nothing.Kitchen-nothing.I remember we had decided not to stock up on anything which was fattening lest we binge on it.But nothing?..argh.Back to the comp.

4.30pm-Stomach grumbling,I decide finally to make something to satisfy my craving.And what exactly was I craving for?Dark Chocolate cake,flavored with coffee probably?Yes,that’s it.All excited I look for a recipe and decide on this.Had bookmarked it since such a long time and the day had come..I literally run to the kitchen to keep everything ready.

I open the fridge and…what,no butter??No probs,I’ll substitute with oil,perhaps.&%$%&,no eggs too??..I had serious doubts if someone was plotting against me.It was raining outside and yes,you guessed it,I set out with an umbrella and got out to buy butter and eggs,ignoring the rain and the blowing wind.

5.30pm-Back home with all the stuff required and all set.But…[the food blogger in me pops up]if I made the cake then,it would be quite late and having a slice before taking a pic was blasphemy!!So what do I do?Satisfy my craving by eating a piece of Toblerone and bake the cake next morning.

But the wait was absolutely worth it.I loved the cake and wished if I had some icecream to go with it.Soft,melt in the mouth chocolatey goodness,I like you!!

Chocolate Fudge Cake

Recipe Source – Aqua of Served with Love

Ingredients

Unsalted butter - 90 gms

Sugar - 200 gms

Vanilla essence - 1 tsp

Eggs - 2

Cocoa - 40 gms

All purpose flour - 200gms

Baking soda - ½ tsp

Salt - ¼ tsp (omit if using salted butter)

Hot water - 90 ml

Buttermilk - 180 ml

Method

Sift together the flour, baking soda and salt.

Blend the cocoa into the hot water, stir well so that no lumps remain.

Cream together the butter and sugar till light and fluffy. Add the essence and beat a minute.

Add the eggs, one at a time, beating for a minute after you add each egg.

Now add the buttermilk and the cocoa mixture alternately to the batter, starting and ending with the buttermilk. The mixture will be very watery at this point.

Finally, fold in the flour to get a smooth batter.

Pre-heat the oven for 10 mins and bake in a tube pan at 200 deg C for 40 mins or until a skewer inserted comes out clean.

[I baked at 180C for 40 minutes and the cake was done]

Aqua says it is best baked in a tube pan.I baked it in a bundt pan too and the Cake had quite a few cracks.

Wondering from where I got the Bundt Pan?Well,I got it from Westside[yes!],and it is supposedly Silicone.I say supposedly because,the staff at Westside have no clue and they kept saying it was Rubber!I got a Mini-cake mould too and in that one it is written MW,Oven and Dishwasher safe and the highest temp to cook was 230C.So I am assuming it indeed must be silicone.

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