Chocolate Forest Cake ~ Happy Birthday Husband ♥

I've always been this person who thought birthday's are special little did I know that this birthday boy is the one who is so special :-) Yes, it was my husband's birthday yesterday and I have been planning his special day for over a month. I have to admit this time I asked him what cake he wanted me to bake, he said a 3 layered one and chocolate to be exact. Then started my confusions, I have to tell you my husband is a picky eater and also my biggest critic, does this sound familiar? He really challenges me with his tastes and likings. One time he would say no butter another time it would be no eggs, thankfully for his birthday cake he was being really nice and let me do as I please ;-). Ok if you are thinking that this is a cake recipe from some big baking legend, the answer is no... I made a moist chocolate 3 layer sponge and frosted it with chocolate whipped cream and decorated with chocolate curls and shavings. I tried to mix and match and this was a result of it, as it has a resemblance of a black forest cake and has moist layers I thought let me name this a Chocolate BlackForest, sounds cool right? . But nevertheless he loved everything about the cake.

His Verdict - a super soft birthday cake and the best chocolate cake I ever had 

CHOCOLATE SPONGE CAKE RECIPE {BUTTERLESS}

Recipe Source ~ here

Makes ~ 2 number 8 inch cakes, can be divided into 4 layers

Serves ~ 10 people or more

Prep & Bake time ~ 45 mins

Ingredients

2 cups All-Purpose flour (I used unbleached)

2 cups granulated sugar

3/4 cup cocoa powder (I used natural cocoa) 

1 and 1/2 tsp. baking powder

1 and 1/2 tsp. baking soda

3/4 tsp. salt

1 and 1/2 cup milk (I used 2 percent)

1 tsp instant coffee powder

3/4 cup vegetable oil (I used light oliveoil)

2 eggs, large

Method

• Preheat the oven to 350 F / 180 C degrees. Grease two 8" round cake pans. Line the bottom of each pan with parchment cut to fit. Flour the bottom and sides of each pan, tapping out the excess flour.
• In the large bowl sieve flour, sugar, cocoa, coffee powder, baking powder, baking soda and salt. In another bowl combine the wet ingredients - milk, oil, and eggs. Beat this mixture at medium speed just until smooth. The batter will be very thin. 
• Pour it evenly into the three prepared pans. Bake the cakes for about 20 to 25 minutes, until a toothpick inserted in the centre comes out clean and the cake springs back when very lightly touched. Cool the cakes in their pans, on racks, for 10 to 15 minutes. 
• Carefully invert the cakes to remove them from their pans, then invert them again so they can finish cooling on racks right side up.

Cooks Wisdom

- Do not over mix the batter and tap on the counter top once the batter is on the cake tin.

- In the original recipe brewed coffee is used I just increased the amount of milk since I added instant coffee powder

CHOCOLATE WHIPPED CREAM RECIPE

Recipe Source ~ here

Makes ~ 2 cups of whipped cream

Prep time ~ 5-6 mins

Ingredients

Regular full fat cream - 2 cups (cold)

Cocoa powder - 3-4 tbsp (adjust according to taste)

Vanilla extract / any flavouring - 2 tsp

Icing sugar - 4 tbsp

Method

• Before whipping cream keep the bowl, whisk attachment (of hand/stand mixer) in the freezer for atleast 30 mins until it is nice and chill. Also put the cream in the refrigerator and ensure it is nice and cold too
• Just before whisking the cream take out the bowl and pour the cream to it. In the meantime in a small bowl combine the cocoa powder, vanilla extract and add 3-4 tbsp of the cream to form a smooth paste. Set aside
• Whisk the cream in the chilled bowl for a minute or more until u form soft peaks/ you see ripples of the whisk on the cream
• Now add the cocoa paste and icing sugar, whisk again until frothy it takes under a minute. Stop now if you are too ambitious and whisk for long you will end up with cocoa butter.

Cooks Wisdom

- Do not over whisk the cream else it will result in butter
- Make sure you keep the cocoa paste and icing sugar ready before starting to whisk cream
- Freezing the bowl and whisk attachment speeds the process of whisking the cream

Assembly

• Cut the top layers of the sponge and make 4 layers of the 2 8 inch cakes, Keep on a plate.
• Prepare the serving tray/ platter drop a small dollop of whipped cream to it and place the first layer and then add a big dollop of the cream on the first layer smoothen it with a off set spatula or a cake knife. Repeat for all three layers. 
• Smooth the outside and top of the cake with more whipped cream. You can also pipe little of the white whipped cream on the sides and top of cake.
• Decorate with chocolate shavings and chocolate curls on the sides.

So what do you think about this cake? do drop in your thoughts and comments would love to hear from all of you :-), posting this recipe on time for World Chocolate Day and happy choco weekend to all