![]() If the top has cracks or is uneven, slice it off.Once the cake is nicely cooled, either cling wrap it or store them in the cake tin and refrigerate it for few hours.Transfer the cake onto a cooling rack and cool it completely.Allow the cake to cool in the tin for 4-5 minutes.Take the tin out of the oven and place it on a wire rack.Bake the cake for around 35-40 minutes or till a toothpick inserted into the centre comes out clean.Pour the batter into the prepared cake tin and tap it on the counter to remove the air bubbles if any.If the batter appears too thick, add a spoon of milk or hot water. Add the liquid ingredients into the dry mixture and fold gently.Transfer the dry ingredients into a big mixing bowl.Mix the sugar, oil, vanilla extract, coffee decoction and buttermilk till the sugar dissolves.Mix the vinegar and lukewarm milk and keep aside for 3-4 minutes.Mix the coffee powder with the hot water and make a coffee decoction.Sieve atleast 10-12 times for better aeration. Sieve the flour, cocoa powder, salt and baking agents very well.Grease and eight inch round or square cake tin with butter and dust it with flour. ![]() Preheat the oven at around 150-160 degree Celsius for atleast 10 minutes.Please try this cake and do not forget share your experiences and feedback. The difference before and after is quite obvious, right?Īs always, I have used 240 ml cup. The idea to add Oreo cookies was a last minute decision as the cake was looking a bit dull and unattractive at this stage. Just keep these points in mind and make a pretty frosted cake for your loved ones. Chill the bowl and blades before whipping. Make sure that the cream is fully thawed before you whip it up. You may add a teaspoon of vanilla extract too to the whipping cream mixture. Always remember to use a good quality cocoa powder. So I whipped the cream with some cocoa powder and powdered sugar. Now, coming to the frosting part… Neha doesn’t like the taste of ganache. So, was the rising agents a bit on higher side? Maybe yes!! I shall try reducing it next time and update you guys. Also I bake a my cakes at around 150-160 degree Celsius, so definitely its not a case of high oven temperature. Over mixing was not an issue, neither did I open the oven during the first few minutes of baking. I know that while frosting, this is not at all a cause of concern, but me being a bit of perfectionist, I was slightly unhappy with the cracks. My only concern was that both the cakes had some cracks on the top. So, when Neha decided to have a small party at home with few of her friends, I decided to try my maiden whole wheat frosted cake. ![]() I already have an eggless whole wheat chocolate cupcakes in theīlog and according to few of my friends, it’s a nice and fool proof recipe not only for cupcakes, but also for cakes. But my earlier Apple Bundt cake forced me to change my opinion to a large extent □ And this chocolate cake has convinced me that chocolate cakes can taste very good even with whole wheat flour. As I do not bake cakes very regularly, I prefer to bake with all purpose flour. Honestly speaking I am not a big fan (or should I say till recently I was not) of whole wheat cakes. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |