From My Home Kitchen turns 4 today !! Such a good feeling to have managed to run the blog for 4 years. I have enjoyed every moment and I have so many good memories of the blog. I have learnt so many new recipes, developed an interest in food photography and the list goes on. As I have mentioned in my earlier posts I still have the same excitement that I had when I posted my first post. Life has become very hectic nowadays with a new job I'm finding it difficult to update the blog regularly. I try my best to keep the blog running. I should definitely talk about the number of friends I have got through the virtual blog world. I feel proud to be part of the food blog community and glad to have so many talented bloggers as my buddies. I want to thank each one of you who have supported me in this journey. Especially my loved ones who stand by me in all my ventures.
All regular readers would know that my blog was started on MK's birthday so it's dual celebration. I made a yummy chocolate cake with chocolate frosting and used store bought coconut pecan frosting for the filling. The cake came out so good. My family enjoyed the cake so much. It was super moist, rich and chocolaty. You can use frosting of your choice and decorate the cake according to your wish. . I wanted to make the German Chocolate Cake but ran out of time and settled with the one bowl chocolate cake. The cake tastes even better the second day. A must try cake !!
Ingredients for the Cake
All-purpose flour - 1 3/4 cup
Sugar - 2 cups
Cocoa powder - 3/4 cup
Baking powder - 1 1/2 tsp
Baking soda - 1 1/2 tsp
Salt - 1 tsp
Eggs - 2 no
Milk - 1 cup
Vegetable oil - 1/2 cup
Vanilla extract - 2 tsp
Water - 1 cup
Coffee Powder - 1 tsp
Coconut pecan frosting - 1 tin
- Preheat oven to 350°F.
- Grease and flour two 9-inch round baking pans.
- Boil the 1 cup water and add coffee powder.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla beat on medium speed for 2 minutes.
- Stir in boiling coffee water. The batter will be thin.
- Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Cool for about 10 minutes and then remove from pans to wire racks.
- Cool completely.
Butter - 1 stick
Cocoa powder - 2/3 cup
Icing sugar - 3 cups
Milk - 1/3 cup
Vanilla extract - 1 tsp
Method for Chocolate Frosting
- Melt butter and cool it.
- Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
- Add small amount additional milk, if needed. Stir in vanilla extract.
- Makes bout 2 cups of chocolate frosting.
- Place the first cake layer on a cake plate (flat side up) and slowly spread half of the coconut pecan frosting with a knife on the top surface.
- Place the 2nd layer (flat side up) on top of it and spread the chocolate frosting on all sides and smooth the surface.
- Spread the remaining coconut pecan frosting on the top of the second layer.
- Decorate according to your wish.
- I used store bought coconut pecan frosting as a filling.
- I used the chocolate frosting for decorating the cake.
- Refrigerate remaining cake. It tastes even better the 2nd day.