Foolproof chocolate butter cake

Treat urself to chocolate buttery goodness….

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This has got to be one of the most buttery & moist cake that I’ve ever made, considering the fact that it takes hardly any time for mixing & assembling.

The technique used in this recipe for baking the cake is totally different with all the wet ingredients going into the dry ones, slowly moistening n building the structure of the cake. This way of building the batter is something new to me but surprisingly yielded better results than the method I normally follow.

So plz. follow this recipe to the T, as each step involed in making this cake helps bring out that perfect texture. Happy baking…. ☺️

Though I have given measurements in both cups and wt., it’s highly recommended to go with the wt. measurement as it gives accurate results.

Ingredients:

(The below measurements yield 2 9″ cakes. )

  • Unsalted butter – 1 cup (227 gms.)
  • Cake flour – 2 1/4 cups+2 tbsp.(235 gms.) * Check note
  • Superfine sugar – 1 1/2 cups (300 gms.)
  • Eggs – 3 Nos.
  • Cocoa powder – 1/2 cup + 3 tbsp.(63 gms.)
  • Boiling water – 1 cup (236 gms.)
  • Baking powder – 1 tbsp.
  • Salt – 3/4 tsp.
  • Vanilla essence – 2 1/4 tsp.

Note:

1 cup cake flour = 1 cup maida -2 tbsp. maida + 2 tbsp. corn flour.

Recipe steps:

  1. Keep aside a prepared 9″ cake tin by greasing and dusting.
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  3. In a bowl whisk together cocoa powder and boiling water until it forms a smooth mix. Keep aside till it cools to room temperature.
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  5. In another bowl lightly mix the eggs, 1/4th of the cocoa concoction and vanilla.
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  7. In a large mixing bowl combine the dry ingredients ie.,cake flour, sugar, baking powder n salt using the lowest speed of the hand mixer/stand mixer.
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  9. Whip up the butter until it takes a creamy texture.
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  11. Add the whipped up butter along with the reserved 3/4th of the cocoa concoction to the dry ingredients.
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  13. Mix on low speed of the beater until the cake base is moistened thoroughly. Now increase the speed to medium till the cake batter is well aerated.
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  15. Now slowly add in the egg-cocoa mix in three batches at high speed with uniform whipping inbw each addition.
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  17. Once the cake batter takes a creamy and lumpfree form, transfer to a prepared cake tin.
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  19. Bake at 180C for abt.35 mins./until a skewer inserted at the centre comes out clean. 
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  21. When out of the oven, let the cake cool completely before demoulding. When totally ready, the cake would slightly shrink from around the sides making it easier to neatly remove from the cake tin.
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