My first attempt on making a Chocolate Fudge Cake with whipped cream Frosting..Recipe : ingredients for the chocolate fudge cake : 2 n 2/3 cups of all purpose flour,3/4 cup + 1 tblspn granulated sugar,1/3 cup light brown sugar,1/4 cup cocoa powder,2 tspn baking powder,1 tspn baking soda,1/2 tspn salt,3 eggs,1/2 cup +2 tblspn sour cream,1tblspn vanilla extract,1/2 cup corn oil,3/4 cup unsalted butter,1 1/3 cup chilled water. For the cake: Preheat the oven to180 deg centigrade for 10-12 mins. Butter the cake pan and keep aside. In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (youll need another large bowl for this if using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tin. Bake the cake for 30 minutes, or until a cake-tester comes out clean. Cool the cake in the pan on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.divide the cake into two parts equally with a large knife for the frosting n keep aside. recipe for whipped cream frosting :2 n half cups of heavy cream/whipped cream,1 tspn vanilla extract,2 tblspn granulated sugar. This Whipped Cream Frosting makes the perfect whipped cream that will keep in the refrigerator several hours without separating. It is thick and creamy n soo good. You can use it as a filling for cakes, as a frosting, you can pipe it, or it can be used simply as an accompaniment to a slice of pie, a bowl of fresh fruit, or to garnish a pudding.for the frosting I have used vanilla flavored whipped cream (also called (Chantilly Cream). The trick to making Whipped Cream Frosting is to have the cream, the bowl, and the wire whisk very cold, as this will help the cream reach its maximum volume when whipped. Now, you need to use heavy cream, also known as heavy whipping cream .This is cream with a butterfat content of between 35 - 40%, which means it will double in volume and reach stiff peaks when beaten. When beating the cream, add it to the cold bowl, along with the vanilla and sugar. (I like to add the smaller amount of sugar to start as you can always add more if needed.) Start the mixer at low speed and gradually increase the speed to high. Depending on what you are using the cream for, beat just until soft or stiff peaks form. Watch carefully, because it is very easy to beat the cream until it almost turns to butter. If you do accidentally over beat, just add a little more cream and beat until soft or stiff peaks form. If you do plan to store the whipped cream in the refrigerator you will find that eventually it will separate. If that happens, simply rewhip.( put generous amount of cream on on the top of one part of the cake and then fix the other part on it andcover the whole cake with the cream with d help of an icing knife .decorate the cake with fresh cherries .!!!
Posted on: Thu, 03 Jul 2014 07:26:19 +0000
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