Sinful Dark chocolate Fudge cake

This is my first cake recipe in my blog and I took the privilege to bake my own cake for my Birthday...I know it sounds strange but I didn’t want to miss the chance to bake the first one for the blog. And I feel happy for not missing it as this is such a wonderful, moist and fudgy chocolate cake recipe, which is needs to be shared with you all. click here for the original cake recipe. I just substituted white sugar in the original recipe with brown sugar, just to make it a little healthier.

Ingredients:

For the cake:

All-purpose flour - 1 3/4 cups

Brown sugar - 2 cups

Unsweetened cocoa powder - 3/4 cups

Baking soda - 2 tsp

Baking powder - 1 tsp

Salt - 1/2 tsp

Buttermilk - 1 cup

Vegetable oil - 1/2 cup

Eggs - 2 Nos

Vanilla sugar – 1 Tbsp

Coffee – 1 Cup

For the icing:

Fresh heavy cream – 150ml

Eggs – 1

Softened Butter – 100 g

Icing sugar – 1 cup

Vanilla extract – 1 tsp

Unsweetened cocoa powder – ¾ cup

Preparation:

Baking the Cake:

·         Pre-heat the oven at 180°C.

·         Butter the cake pan and dust with flour.

·         Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl.

·         In a separate bowl, mix together buttermilk, oil, eggs, and vanilla extract and whisk rigorously till combined

·         Beat the buttermilk mixture into the dry ingredients until nicely combined and then slowly incorporate the fresh coffee (at room temperature) into batter.

·         Pour batter into the prepared cake pan and bake in for 35-40 minutes or until a toothpick / knife inserted comes out clean.

·         Remove the cake from the oven and cool it completely and proceed to the next step of icing. (After cooling the cake to room temperature, I chilled it in the refrigerator for about 2 hours)

Dark Chocolate Icing:

·         Whisk the egg in a sauce pan and cook on the steam over boiling water in another saucepan, whisking continuously and take care that the pan do not touch the surface of boiling water(otherwise you may end up having scrambled eggs), till the egg turns creamy. Remove from heat and cool it by placing the saucepan in a ice bath.

·         In a saucepan, heat the cream until bubbles are formed but not boiling. Remove from heat and cool to room temperature and combine with the egg.

·         In a bowl, bring in the softened butter, icing sugar, cocoa butter and vanilla extract and beat with an electrical beater or hand whisk until nice and fluffy.

·         Now bring in the egg and cream mixture and beat till nice and fluffy.

·         Chill the icing for about an hour in the fridge and then spread it evenly over the cake and decorate it accordingly. You can also put the icing in a piping bag and decorate.