I found the recipe in small cake book I had randomly picked up when I had gone to buy some books for my kid. The cake recipes in it are amazing and so very doable.
The cake was definitely good. I make so many varieties of cake, but the chocolate ones are always a instant hit especially with my kid. He just loves them so much. I do plan to make many of them, but I do need a excuse for it...right??!!
Recipe source- Classic esssential cakes( Periplus mini cookbooks.)
Plain flour/maida- 1 cup
Self raising flour- 1 cup
Bicarbonate of soda- 1tsp
Cocoa powder- 2/3 cup
Castor sugar- 1 1/4 cup(I used fine granulated sugar)
Sour cream- 1cup(I used buttermilk- see notes)
Eggs- 3 lightly beaten
Notes - Unfortunately, I did not find sour cream in the super market on that particular day. I then browsed for a substitute and found that buttermilk is the best substitute for this. But the sour cream does not only give a nice texture , but also a certain tang to the cake. So I added a tsp of vinegar to a cup of milk and let it stand for 10 minutes till it curdled and used this as a sour cream substitute.
Preheat oven at 180c. Brush a deep 20cm round cake pan with oill or melted butter. Sift flours,soda, and cocoa powder into a large mixing bowl. Add sugar,butter, milk and sour cream(buttermilk here). Beat for 1 minute at medium speed untill combined.
Add eggs ,increase speed to high and beat for 4 minutes until smooth and creamy. Pour into prepared tin and bake for 1 hour or a skewer comes out clean when inserted in the center. Remove cake from oven and leave it in the tin till it cools completely. Turn it on a wire rack.
Semi sweet dark chocolate squares- 3 squares each weighing 1 oz.
Butter- 125 gm( at room temperature.)
Icing sugar- 3 cups
Melt the chocolate squares in a microwave. Cut the butter in small squares and add it to the melted chocolate. Keep stirring this to form a uniform suspension. Now add the icing sugar slowly to the above mixture mixing it simultaneously till it forms a thick paste. Add a few drops of milk if the frosting is too thick.
Store in refrigerator till use. Cut the cake horizontally in the center with a serrated knife. Apply some frosting on the top.Place the other half on the top. Apply the frosting all over the cake. Decorate as you wish.