Angel Food cake

Cooking is fun for sure but the joy is really in sharing your creation and serving people by putting your best foot forward. On my recent weekend baking spree, I chose to bake a simple chocolate cake with a simple frosting and ended up serving it to a small group of my colleagues at the workplace the next day. It was a welcome break for everyone from a busy loaded work day to see everyone relishing homemade bakes which eventually created a flow of gratitude and compliments as they enjoyed it.

This recipe will make even the most finicky Dessert eater a lover of sweets. The cake for sure is light and fluffy with loads of chocolate flavor – in fact the Chocolaty flavor is definitely mellowed. The cake is deliciously soft and moist and the type of fat used is unsalted butter at room temperature. However I also happened to read that oil also can be used in this recipe so that the softness and moisture is retained even when the cake is refrigerated. So don't be shy to make it in your own way. It is a lovely cake and the margin of errors is almost nil.

Now off to the recipe :

INGREDIENTS:

2 cups sugar

245 grams all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 large eggs

1 cup milk

1/2 cup unsalted butter        

1 1/2 teaspoons vanilla essence

 

Chocolate Frosting:

 

1 small can puck cream (plain flavored Danish cream with about 20% fat)

1/2 cup chocolate syrup

 

HOW TO MAKE:

 

1) In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

 

2) In another large bowl, cream unslated butter till soft and creamy. Then add sugar and continue to cream until the sugar has dissolved at least half. You can use a beater or a whisk for this process.

 

3) Add in eggs one at a time and  whisk together . Then add the milk and  vanilla extract. Beat until all the sugar is dissolved and the batter is creamy and fluffy (about 5 minutes)

 

4) Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.

5) Bake in a preheated oven at 180 degrees Celsius until a toothpick inserted comes out clean.

 

6) Cool the cake and then frost it.

 

Frosting:

 

1) Whisk together the puck cream and chocolate syrup until creamy.

 

2) Spread it evenly on the top of the baked chocolate cake and enjoy.