DELISH CHOCOLATES CAKES

Chocolate Is Divine! If I was to eat from a cake buffet,  I’d definitely have alot more chocolate cakes. As a lover and regular eater of cakes, I really do think that Chocolate cakes top the list. I love them super moist and sweet but not extremely sweet; everyone does I bet. And I am happy I can make some on my own 😊

The best thing about chocolate cakes is that most recipes are really very simple if you have all the right basic ingredients. So anyone can make them at home especially now that the festive season is fast approaching. I’ve shared the recipe I always use. Very simple and easy on your pockets. Best thing? Your family and friends will love them… and they’ll get hooked.

INGREDIENTS
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups natural unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup vegetable oil
3 eggs lightly beaten (preferably room temperature)
1 cup milk
2 tsp vanilla extract

Chocolate Drizzle Nut Toppings
1 cup salted butter softened to room temperature, 2 sticks
4 cups powdered sugar
1/2 cup cocoa powder
1 tsp vanilla extract
3-5 Tbsp milk
1/2 cup Almond flakes
2 tablespoons of Sesame seeds

METHOD
Preheat oven to 200°C and line muffin tin with cupcake liners (or lightly grease and flour)I madequate extra battercliffe so I had some batter in a bbigger tin as well.
In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Stir in vegetable oil and milk, stirring until combined.
Add eggs, one at a time, stirring after each addition.
Stir in vanilla extract.
Fill prepared cupcakes tin cavities just over 2/3 of the way full and bake at 200°C for 15-20 minutes (use the toothpick test to check).
Allow cupcakes to cool completely before drizzling the chocolate.


Chocolate Drizzle & Nut Toppings

In a bowl, Add powdered sugar, one cup at a time until completely combined
Stir in cocoa powder and then vanilla extract. Scrape down the sides of the bowl with a spatula.
Add milk, 1 tablespoon a time and beating on medium-high speed after each addition for about 15 seconds until desired icing consistency is reached (the less milk you use, the stiffer the chocolate drizzle will be. Add more milk so it’s slightly light).
In a hot pan, add the almonds and sesame seeds to toast. Keep tossing them so they don’t burn. Take them off just as they start browning.
Using a tablespoon, pour some chocolate on completely cooled cupcakes and add the nuts on top.
Serve and enjoy.

Look at how good that looks. .. Moist! Nobody wants to eat dry cakes.


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