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Chocolate Loaf Cake
Ingredients (Cake)
2 Eggs
125 gm Butter
1/2 Cup Milk
1 Cup Caster Sugar
1 Cup All Purpose Flour
1 Tsp Baking Powder
2 Tbsp Cocoa Powder
Method
Preheat Oven to 180C (356F). Line a 8 x 3 inch Loaf tin with butter paper/parchment paper/spray.
Mix Milk, Butter & Cocoa Powder in a pan and cook on low flame till butter melts and mixture is homogenous. Do Not Boil. Let it cool completely.
Beat Eggs & Sugar with electric beater till completely mixed, about 5 minutes.
Add in cooled Milk mixture & beat.
Add Sifted Flour & Baking Powder. Fold to mix.
Pour in prepared tin and bake for about 30 minutes or until the cake pass skewer test.
Rest the cake in pan for 10 minutes.
After 10 minutes cool on wire rack.
Frost the completely cooled cake.
SERVE!!!
Ingredients (Frosting)
1 Cup chilled butter
4 tbsp Cocoa Powder plus Extra for dusting
1/2 Cup Sugar
1/4 Cup Chocolate Ganache
Method
Beat the butter in a medium bowl with electric beater till very pale and fluffy about 10-12 minutes.
Add icing sugar and beat on low speed till sugar is well combined. Add Cocoa and beat to mix. Lastly add Ganache and beat to mix. Keep in fridge for at least an hour to set. Frost the cooled cake and serve.
Chocolate Ganache
Melt 100 gm of Chopped Chocolate and 100 gm of Heavy Cream in Microwave at intervals of 20 sec, Stirring in between, until smooth. Use Chilled Ganache in Frosting.
Notes:
Use room temperature ingredients.
Do Not Boil the Milk mixture, keep stirring to avoid boiling.
Use completely cooled Milk mixture or it will curdle the egg and sugar mixture
Frost the completely cooled cake or otherwise the frosting will melt away.
The Cake, without frosting, can be make and stored in freezer for up to a month. Thaw at room temperature before frosting.
Frosting can be stored in fridge for up to a week & stays fresh in freezer for up to a month. Thaw the frozen frosting at room temperature before applying on to cake.