“Distances never separates two hearts that really care … it only makes the heart grow fonder“
I truly felt that in the past 7 weeks that my husband was away for work. A fate would have it (and partly my mistake too) I couldn’t travel with my husband. Naturally I was gutted that missed out this opportunity to travel with him …to travel to one of my favorite countries in the world …..Australia!
My degree of the separation between myself and MC Australia would have been slashed by 100% ….but it didn’t happen! Yes! confession – I was more excited about visiting MS Aus Studios in Melbourne and not for the cricket world cup… there I said it.
Thank god for technology – the distance didn’t feel much. 7 Weeks went by and he returned a couple of days ago.
For his homecoming, I wanted to do something special. Of course, cooking for him is one the greatest joys ❤
Our love for chocolate has been talked about enough here. Dark chocolate is our favorite type of chocolate and we love flavour blends with dark chocolate. Orange with chocolate is something that turns us on. He loves a good classic chocolate cake…and he would always talk about a certain 2 tier chocolate cake I baked long long time ago (before my blogging days).
So I decided that I would surprise him with the darkest chocolate cake…which will have some hint of orange somewhere in it.
I make chocolate cakes, pies, muffins and cup cake often ….but I wanted something different. My quest to see if people make chocolate cakes differently lead me to an awesome recipe that read ” Perfect chocolate cake “.
Now that is quite a claim to make – perfect? I thought the only way to find out was to try the recipe. I decided to follow it and make this “perfect” chocolate cake.
The amazing thing was I didn’t have to wait for the cake to come out of the oven to know if it were really the ‘ perfect’ chocolate cake…. I could feel it as I was getting the batter ready. The taste of the batter , the look/ colour of the colour was hinting towards perfection.
The sponge was perfectly airy, soft and moist. The colour of the cocoa with coffee and buttermilk lends to the perfectly dark, rich , decadent chocolate cake. The dark chocolate ganache (without sugar is how we like it) was just what was needed to bind the tiers together and keep the cake moist. Fresh orange segments at the the top added to the gorgeousness and complemented the dark chocolate perfectly!
So, indeed this is the “perfect chocolate cake” ! It is also called the Devil’s Food Cake … for how sinfully dark and irresistible it is… Try not giving into your temptations …I dare you! ❤
Recipe : Devil’s Food Cake with Orange Segments
Chocolate cake recipe inspired by the Blog – Iambaker ( link – http://iambaker.net/the-perfect-chocolate-cake/)
Ingredients for the cake-
- 1 3/4 cups maida / all-purpose flour
- 1 cup brown sugar (please add more if you like it more sweet) / you can also use castor sugar
- 3/4 cup dark cocoa powder
- 2 large ( 3 small-med sized eggs)
- 1 cup of hot instant coffee (I did 1 cup of hot water + 2 to 3 tsp of coffee powder)
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil/ Olive oil
- 2 tsp vanilla essence
Ingredients for the ganache-
- 200 ml fresh cream
- 200 grams dark chocolate melted ( you c
- 1/2 tsp butter (optional)
- Orange segments (optional)
- Preheat the oven to 200 degrees for about 10-12 mins , and keep two 8 or 9 inches mold greased and ready. ( You can also bake it in batches if you happen to have only one)
- Start with all thing dry – Sift in the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
- To the dry mix – add the eggs, buttermilk, oil and the vanilla.
- Finally add the hot coffee to the batter.
- Pour the batter into the greased molds, bake for about 35 to 40 minutes at 180 degrees – check for doneness. (put a toothpick to see if it comes out clean- that is your doneness test)
- When ready take the cake out – let them cook for an hour before you start assembling it.
- To maketheganache:
- Melt the chocolate in microwave ( or double boiler on the stove top)
- To that melted chocolate add a little butter ( this is mainly for the shine/ gloss on the ganache frosting)
- Heat the fresh cream and pour it over the melted chocolate
- Whisk them well and let it sit for a few minutes till it sets just right for you to start spreading in on the cake.
- Based on how comfortable you are with your cake decor art ( I am absolutely not) – spread some chocolate ganache on the bottom layer – place the second layer on top and spread the rest of the ganache on top and on the sides.
- Feel free to be as creative as you want with your cake decor… I like it to be basic, simple and rustic. I just smeared it ( the photos are evidence of that)
- Added some fresh orange segments & zest on top
- Leave it in the fridge for 30 odds mins for it to set well. It will cut and the slices will look great. However, go right ahead if you cannot resist the temptations ❤