This is a basic egg less chocolate cake which I had posted earlier. In this post am using some frosting to do up the cake, not that it requires any, believe me ! It is that scrumptious! Twice I baked in vain, this delicious out of the world chocolate which is so moist, good crumb texture and a just about right sweetness to it, we never really get around to doing the frosting as it gets demolished the minute it is set on the cooling rack .
Somehow I managed to hide it and kept the frosting ready to be slathered on the cake for a double enjoyment.
I am no great decorator simply because I cannot fuss too much once the basic cake gets done, am all ready to demolish it the way it is.This is an exception though and I must admit the final result was pretty decent and the cakes tasted even more heavenly.Here is the recipe for Chocolate butter cream frosting.
1½ cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder
Add cocoa to a large bowl or bowl of stand mixer or do it by hand.
Whisk through to remove any lumps.
Cream together butter and cocoa powder until well-combined.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute.
Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
Bake two batches of moist eggless chocolate cakes , for recipe check this linkhttp://youreverydaycookradha.blogspot.in/2013/11/moist-eggless-chocolate-cake-butter-free.htmlhttp://youreverydaycookradha.blogspot.in/2013/11/moist-eggless-chocolate-cake-butter-free.html
You can slice the cake horizontally to apply the frosting for the middle portion or keep two layers of cakes one on top of another with the frosting in-between.Use a cake slicer if you have one or make sure to do this carefully. You dont want the cake to fall apart while slicing. I have seen that it is better to do this in advance, bake the cake one day, and next day do the frosting as it will be easier to slice through neatly.
Another recipe if you are interested also makes a great frosting.
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.