Choco Butterscotch Cake
Here starts the love month, February, where their's love in the air, and everyone must be thinking about how to make this valentine's day more special for their loved one's. As they say" The way to a man's heart is through his stomach", so why not win his heart by baking a cake for him.
Here's my recipe for Choco Butterscotch Cake..
INGREDIENTS
200g all purpose flour or maida
100ml yogurt
1.5 Tbsp baking powder
1 Tbsp baking soda
200g powdered sugar
60ml vegetable oil
2 drops of butterscotch flavor
50ml milk
METHOD
1. Take yogurt in a bowl and whisk it to remove the lumps.
2. After the lumps are gone, add powdered sugar to it and mix really well to dissolve the sugar in the yogurt.
3. When the sugar gets properly incorporated in the yogurt, slowly start adding the vegetable oil.
4. Now add the all purpose flour, baking soda, baking powder and butterscotch flavor to the bowl and whisk it in one direction until the lumps and bubbles are gone, to correct the consistency of the batter slowly add milk to it to get the required consistency.
5. After the batter is ready rest it for 10 minutes.
6. Meanwhile, take a pressure cooker and make sure to remove the whistle and the rubber ring from the lid of the pressure cooker and add 2 cups of salt in it and heat it for 5 minutes on low flame.
7. Grease an aluminum pan with vegetable oil really well and dust some all purpose flour on it, now pour the batter in the aluminum pan and tap it on a solid surface to level it from all sides.
8. After preheating the salt for 5 minutes on low flame, put any steel stand on it and then put the aluminum pan on it.
9. Now cover the pressure cooker with lid and bake it for around 1 hour on low flame.
10. After the baking time of 1 hour, insert a toothpick in the cake to check whether its done or not, if the toothpick comes out easily without sticking to the batter, it means the cake is baked and your cake sponge is ready.
Take the aluminum pan out of the cooker very carefully. You can have the sponge as it is or can apply chocolate or vanilla frosting to it.
I applied chocolate frosting on the cake sponge.
Here's the recipe for CHOCOLATE FROSTING.
INGREDIENTS
1.5 cup cocoa powder
1.5 amul cream
3/4 cup powdered sugar
4Tbsp butter
Pinch of salt
METHOD
1. Take a bowl, add amul cream to it and mix it well.
2. On the low flame in a large bottom pan, add butter, when the butter melts properly add cocoa powder to it and a pinch of salt, mix everything well and you'll get a thick and granny mixture.
3. Once the butter and cocoa powder are mixed well, slowly start adding the liquid by mixing it simultaneously.
4. Mix well until you get a smooth chocolaty mixture.
5. Off the flame and shift the mixture in a bowl, cool it for sometime because it will be used well when cool.
Now for completing the cake, cut the sponge into 2 half horizontally and apply a layer of frosting on one of the two half's of the sponge now keep the other half on the first half and apply the frosting really well from all the sides. Decorate your cake with edible flowers or colorful vermicelli.
Here's my recipe for Choco Butterscotch Cake..
INGREDIENTS
200g all purpose flour or maida
100ml yogurt
1.5 Tbsp baking powder
1 Tbsp baking soda
200g powdered sugar
60ml vegetable oil
2 drops of butterscotch flavor
50ml milk
METHOD
1. Take yogurt in a bowl and whisk it to remove the lumps.
2. After the lumps are gone, add powdered sugar to it and mix really well to dissolve the sugar in the yogurt.
3. When the sugar gets properly incorporated in the yogurt, slowly start adding the vegetable oil.
4. Now add the all purpose flour, baking soda, baking powder and butterscotch flavor to the bowl and whisk it in one direction until the lumps and bubbles are gone, to correct the consistency of the batter slowly add milk to it to get the required consistency.
5. After the batter is ready rest it for 10 minutes.
6. Meanwhile, take a pressure cooker and make sure to remove the whistle and the rubber ring from the lid of the pressure cooker and add 2 cups of salt in it and heat it for 5 minutes on low flame.
7. Grease an aluminum pan with vegetable oil really well and dust some all purpose flour on it, now pour the batter in the aluminum pan and tap it on a solid surface to level it from all sides.
8. After preheating the salt for 5 minutes on low flame, put any steel stand on it and then put the aluminum pan on it.
9. Now cover the pressure cooker with lid and bake it for around 1 hour on low flame.
10. After the baking time of 1 hour, insert a toothpick in the cake to check whether its done or not, if the toothpick comes out easily without sticking to the batter, it means the cake is baked and your cake sponge is ready.
Take the aluminum pan out of the cooker very carefully. You can have the sponge as it is or can apply chocolate or vanilla frosting to it.
I applied chocolate frosting on the cake sponge.
Here's the recipe for CHOCOLATE FROSTING.
INGREDIENTS
1.5 cup cocoa powder
1.5 amul cream
3/4 cup powdered sugar
4Tbsp butter
Pinch of salt
METHOD
1. Take a bowl, add amul cream to it and mix it well.
2. On the low flame in a large bottom pan, add butter, when the butter melts properly add cocoa powder to it and a pinch of salt, mix everything well and you'll get a thick and granny mixture.
3. Once the butter and cocoa powder are mixed well, slowly start adding the liquid by mixing it simultaneously.
4. Mix well until you get a smooth chocolaty mixture.
5. Off the flame and shift the mixture in a bowl, cool it for sometime because it will be used well when cool.
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