Hello guys, I am happy to announce you all today that blog turns 1 today. “Gosh! It has been a year full of craziness and surprises… I still remember writing my first blog post and checking how many viewed my recipe and get disappointed seeing the views. Slowly viewers increased, my hubby bought me a DSLR and taught me how to use, very slowly I learnt how to take good pics and today I have more than 100 recipes on my blog, cooked, styled and photographed. It wasn’t easy, it took endless hours of browsing through the internet, working on my photography, disgust, irritation, frustration and a lot of other ‘ations… but all the hard work is worth it when someone mails you about your photography and recipes. During this year, I have a achieved a lot of goals that I have set for myself which made me happy beyond my wildest imaginations.
On this happy note, I want to announce you all that I changed the name of my blog to “Messy Kitchen Stories” (a name my husband would agree with ) – A new continuation to my food journey and my passion for photography.
For all those newbies who landed on my blog for the first time, my blog was called “The tales of my cooking ” until now. From now on my kitchen is gonna be more messy and every recipe on it is gonna have its own story Like a toddler, I took care of this blog with so much love and affection. All thanks to my hubby who supported me all the time. Without his support and confidence , my blog would have been impossible.
A celebration is impossible without a sweet treat . In our tradition , we always serve something sweet before we start anything new in our lives, as they call it, “Shubh Aarambh”.
So here you go guys, I am sharing this delicious “Chocolate fudge cake ” recipe with you all on the eve of first anniversary of my blog. Bless my baby and support as you guys always did.
- 6 Large free-range eggs
- 1 Cup Superfine sugar
- 1⅓ Cups Chopped Good-quality Dark Chocolate (60-70% cocoa solids)
- ½ Cup All purpose flour,sifted
- 5 Tbsp cocoa powder,sifted
- 7 oz Good quality Dark Chocolate (60-70% cocoa solids), Chilled
- 21/2 Sticks butter,softened
- 1 Cup confectioner’s sugar,sifted
- 11/4 cups chopped Good Quality Dark Chocolate (60-70% cocoa solids)
- 1 tsp natural vanilla extract
- 1 tbsp pre-mixed strong instant coffee
- Preheat the oven to 400 F and grease the base and sides of two 8-inch round springform cake pans.
- Using an electric mixer, whisk the eggs for 5 minutes on medium speed until pale and frothy. Add the superfine sugar and continue to whisk until thick and pale.Meanwhile, bring a small saucepan of water to a gentle simmer and melt the chocolate in a small bowl that fits over the pan without touching the water,stirring occasionally.
- Using a large metal spoon, gently fold the flour and cocoa powder into the whisked eggs and sugar mixture, followed by the melted chocolate, and combine well.Pour into the prepared baked pans and bake for about 20 minutes or until a skewer inserted into centre comes out clean. Remove the cakes and allow it cool a little before removing from pans and transfer them to wire racks to cool completely.
- Beat the butter and confectioner’s sugar in a bowl until smooth and creamy. Meanwhile, bring a small saucepan full of water to a gentle simmer and melt the chocolate in a small heatproof bowl that fits snugly over the pan without touching the water, stirring occasionally. Remove from the heat and add the vanilla extract and coffee to the melted chocolate and combine ; it will start to become lumpy but don’t get tensed. Add this to butter and sugar mixture,beating gently until glossy and smooth
- Trim off the rounded tops of cakes to form flat surfaces for the buttercream.Use a spatula to spread a dollop of buttercream on top of the first cake and spread it out towards the edges.Place the second cake on top, then frost the top and sides of the cake. Using a sharp knife, carefully scrape the shavings from chilled chocolate and scatter all over the cake .
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