Few days before it was my sister’s birthday and as usual I wanted to bake a cake for her. It was a tough time making the decision about the flavor of the cake. After much thinking, I ended up making a Fudgy Chocolate Cake which was loved by everyone and off course by the Birthday Girl too. In this post I will be sharing the recipe of this cake. Hope you all will definitely give it a try.

Preparation Time: 45 Minutes
Baking Time: 45-50 Minutes
Serves: 06-08 slices
Course: Dessert
Cuisine: American

Ingredients:
For the Cake:
Plain Flour 3 cups
Cocoa Powder 3 tbsp
Sugar Powder 1 cup
Baking Soda 2 tsp
Baking Powder 2 tsp
Salt a pinch
Refined Oil ½ cup
Eggs 2
Milk 1 cup
Vanilla Essence 2 tsp
Sugar free Black coffee 1 cup
7” Cake Tins 2
Butter Paper for lining the tins
For the filling/ icing/ decoration
Whipped Cream 4 cups
Melted Chocolate 1 ½ cups
Chocolate Chips ½ cup
White Chocolate Chips ½ cup
Chocolate Sauce 1 cup
Water 1 cup
Sugar 1 tbsp
Cocoa Powder 1 tsp

Directions:
A. Chocolate Sponge Cake
1. Take the cake tins, grease them well with the oil and line the base and sides of the cake tins with butter paper. Keep the lined tins aside.
2. Meanwhile take two large kadhai or deep pots with a lid. We’ll be using the kadhai or the deep pot to bake the cakes on the gas stove instead of the oven. Make sure that the pots are large enough for the cake tins to fit in. Add 2 cups of sand/ salt to the pots and spread it on the base of the pot. This will prevent the cake from direct heat and burning. Also put a steel rack over the salt to place the cake tins which will prevent the tins from direct heat from the bottom.
3. Take a jug; pour all the wet ingredients that is the oil, eggs, milk, black coffee and vanilla essence into the jug. Whisk all the wet ingredients together till well incorporated. Keep the mixture aside.
4. Now take a large mixing bowl, to the bowl sieve all the dry ingredients that is the plain flour, cocoa powder, powdered sugar, baking soda, baking powder and the salt. Letting the dry ingredients through the sieve removes the lumps. Sieve the dry ingredients at least twice.
5. Now take the wet ingredient mixture and pour it into another big mixing bowl. Gradually add the dry ingredients mixture into the wet ingredients into three batches. On every batch whisk the ingredients well to get a smooth cake batter. Pour the cake batter into the lined cake tins. Distribute the cake batter equally among the two cake tins. Keep it aside.
6. Now place the kadhai/ pot on the gas stove and pre-heat them on high heat for 5 minutes. Remember to cover the pots with a lid. After heating the pots, place the filled cake tins into the heated pots and cover with the lid. Bake the cake on medium low heat for 45-50 minutes or till the cake is done. To check this, insert a toothpick into the centre of the cake; if it comes out clean then the cake is done. Remove the cakes from the pot and let them cool completely on a cooling rack.

B. Chocolate Whipped Cream and Chocolate Sugar Syrup:
1. Take the whipped cream in a large bowl. 2. Add the melted chocolate in the whipped cream and whip it using a whisk or hand beater till well incorporated. Keep it aside.
3. For the chocolate syrup, boil ¾ th cup of water in a sauce pan, add 1 tbsp of sugar in it and let it boil. When it comes to a boil, add 1 tsp of cocoa powder. Mix it well and remove it from the heat. Keep it aside.
C. Assembling the Cake:
1. Take one piping bag, fill it with the chocolate whipped cream, make a cut at the bottom and keep it aside. We’ll use this bag to layer and frost the cake.
2. Take the chocolate sponge cakes. Remove the butter paper from the sides and bottom of the cake. Slice the cakes into two equal horizontal halves. This way you’ll get 4 slices of the cake. Take a cake board, apply a spoon of the cream on the centre of the board and place first slice of the chocolate sponge cake.
3. Brush the sponge with the chocolate sugar syrup and take the bag of the chocolate whipped cream. Layer the first cake slice with the cream and spread evenly. Over the cream layer, spread some of the chocolate chips and put another slice of the cake. Repeat the same process of layering the cake till three slices of cakes are used. In the last layer, place the flattest slice over it. Layering of the cake is done.
4. Cover the top and sides of the cake with a thin layer of the cream and spread well using a scraper or a spatula. Doing this will lock the cake crumbs. Keep the cake into the fridge for an hour. After an hour take out the cake and coat the cake again with a thick layer of cream and using a spatula or scraper get even plain top and sides.
5. Now pour the chocolate sauce over the top of the cake and also make drips on the sides of the cake at equal intervals.
6. Finally, decorate the top of the cake with white chocolate chips as per your likings and creativity. To cut the cake into slices use hot knife dipped in hot water. This will give you clean crumble free slices.