About 2 months ago, we had been to a farm near our place. We were hoping to do some berry picking. But unfortunately due to bad weather this year, they had lost their crop of berries and were no more allowing any pickings. If I say I was disappointed, then it would be a understatement. So anyway, we were in this small reception booth where they were selling few books as well as breads and other stuff. As usual, I went near the book shelf and one particular book caught my attention. Now, you all know, I have some craze for traditional and authentic recipes. So I picked up a thin book – Old fashioned Cake and Cheesecake recipes. I can say this is one of my best spent $3 on book shopping .
After few days of that, one of my friends (who was my colleague) was leaving our company for a better opportunity somewhere else. I wanted to make a send off cake for her. When I asked her, she said she likes chocolate cakes. So I decided to bake a cake from the above book. But I was very tensed. All these days I had baked for my hubby and his friends who were not grown up eating cakes. They would accept any reasonable tasting cake and say it was good. But when I had to bake for some fine chefs(one of our colleague is a good chef), I was bit afraid. I didn’t want to loose my face in front of everyone.
It is better not to tell what happened in all my nervousness. It is enough to tell the cake looked like a disaster. Anyway, to top it off, I refrigerated it and next day the frosting had become hard like cement. I was close to tears. I took it to office anyway and shyly showed it to my friend and told her I was very sorry for the mess I had created. She and ‘the chef’, both looked at it and said it was not as bad as I had described it. We let it rest for 2-3hrs in which the cake came to room temperature and the frosting was back to its normal state. I can’t say how happy I was. Then we tasted it. I should say it was one of the best tasting chocolate cakes I ever made. Delicious, soft and moist, too good to be true.
1 and 1/2 cup all purpose flour
1/2 tea spn baking soda
1 tea spn baking powder
1/2 cup butter
1 cup sugar
1 tea spn vanilla extract
3/8 cup unsweetened chocolate
1/2 cup ice water
Sift together flour, soda, baking powder.
In a separate bowl beat softened butter with sugar and vanilla till they are well mixed. Now add eggs and beat again till fluffy.
Melt chocolate on low heat, switch off heat and add to butter mixture. Add iced water and flour mixture alternately and mix well.
Grease a baking pan and pour the batter in it.
Preheat the oven at 350F for 10mins. Bake the cake for about 30-35mins at 350F or till a knife inserted in the center comes out clean.
1/2 cup butter
1/4 cup unsweetened cocoa
6tbl spn milk
1 tea spn vanilla
4 cups(approx 1lb) confectioners’ sugar
Combine butter, cocoa, milk in a small saucepan. Bring to a boil and take off from heat. Add vanilla, sugar, beating continuously till it holds a peak.
Cut the cake into two equal half horizontally.
Spread a thick layer of frosting on top of it.
Keep the other half on top and spread remaining frosting on the cake. Decorate with pecans and raspberry(I thought these two would look good on this cake, it was not mentioned in recipe).
PS: The frosting was not very easy to handle. So you can see the cracks on the cake .