CLOSET COOK:: The Joy of Baking
The Joy of Baking
A self confessed foodie, my passion for cooking and baking developed at a young age (not like those prodigious kids, but its always been an interest). Over the years, I have continued to experiment with new and different flavors and ingredients. I always enjoy my time spent in the kitchen, with food being the centerpiece of many happy memories. A good recipe excites me and seeing it all come together inspires me to innovate and certainly indulge. Cooking and baking for friends and family, sharing the experience of a good meal and watching them devour what I’ve made gives me immense happiness.
An all time favorite is a chocolate cake with a fudgy chocolate frosting, which captures the essence of all that a chocolate lover desires. Nothing beats a chocolate cake! The cocoa flavour when used well results in an intense, rich and delicious chocolate cake. It tastes and looks perfect and has that smooth lightness to it.
The cake is really simple and easy to make, being a delightful treat for any occasion. Here goes the recipe
For the Cake –
1 ¾ cups all purpose flour
2 cups castor sugar
3/4 cup cocoa powder
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
3/4 tsp salt
2 teaspoons vanilla extract
1/2 cup vegetable oil
1 cup milk
1 cup boiling water
For the Chocolate Frosting –
6 tablespoons butter, softened
1/3 cup milk, at room temperature
1/2 cup cocoa powder
2 ½ cups icing/confectioners’ sugar
1 teaspoon vanilla extract
- Preheat the oven to 350°F/180°C.
- Grease and line the base of the pan with baking parchment paper and dust with cocoa powder. One can either use two 9 inch round cake tins or one rectangular pan.
- In a large bowl, sift the flour and mix together with the other dry ingredients – sugar, cocoa, baking powder, baking soda and salt.
- Add the wet ingredients – eggs, milk, oil and vanilla; to the dry ingredients. Using an electric mixer on medium speed, beat the mixture until it is smooth and well combined (about 2-3 minutes).
- Stir in the boiling water to the mixture with a rubber spatula. The batter will be thin and runny.
- Pour the batter into the prepared pan.
- Bake for 30 – 35 minutes for the rounds pans or 40 – 45 minutes for the rectangular pan or until a toothpick inserted into the middle comes out clean.
- Remove from the oven and allow the cake to cool for 15 minutes.
- Transfer to a wire rack and wait for the cake to cool completely before icing.
- For the frosting, in a small bowl, sift together the confectioners’ sugar and cocoa powder.
- Beat the butter and add the mixture of the sugar and cocoa powder alternating with milk stirring until smooth and free of lumps.
- Stir in the vanilla and make sure the frosting is of spreading consistency.
- Transfer the cake to a serving plate and ice the cake with the chocolate frosting.
Hope all the chocolate lovers out there enjoy this recipe!
About Meher Mehta
Meher Mehta, a History graduate from St. Stephens College is currently pursuing a degree in law from the Faculty of Law, Delhi University. A food enthusiast, she enjoys trying out different restaurants and cuisines as much as creating new recipes in her free time. Far from her present academic pursuits, she hopes to start her own restaurant some day but till then is enjoying every moment of cooking for friends and family.