The kids—and you—are sure to love this recipe for Granny’s Chocolate Fudge Cake, courtesy Le Meridien Goa, Calangute.
For the cake:
1 ½ cups cake flour | ¼ cup plus 2 tbsp unsweetened cocoa | ¾ tsp salt | 3/4 tsp baking soda | 1 ¼ cups white sugar | ½ cup plus 2 tbsp shortening, softened | 2/3 cup of water | 2 eggs | 1 tsp vanilla
For Chocolate Butter Cream Frosting
1/3 cup of softened butter | 1/3 cup unsweetened cocoa | 2 cups confectioner’s icing sugar | 1 egg | 3/4 tsp vanilla | 2 tsp hot water
Preheat oven at 350F/180C. Grease a 9-inch square cake pan and line the bottom with parchment paper.
Measure flour, cocoa, salt, baking soda, and sugar into a sifter.
Put shortening into a large mixing bowl and stir.
Sift the flour mixture into the shortening.
Add water and mix until dry ingredients are dampened.
Then beat 2 minutes at medium speed using an electric mixer.
Add eggs and vanilla and beat 1 minute longer.
Pour batter into the pan.
Bake for 40 – 45 minutes or until your toothpick comes out clean.
Let cool, then invert on cake plate.
Once cooled and crumbs are brushed off, frost with Granny’s favourite butter cream frosting.
Also Read: Quick and easy dessert recipes for birthday parties
Chocolate Butter Cream Frosting
Sift cocoa and icing sugar together onto waxed paper.
Add one quarter of cocoa mixture to the butter and blend well.
Beat in egg and vanilla.
Add remaining cocoa mixture and beat until smooth.
Blend in hot water at the end.
Makes 1 2/3 cups, enough to cover the top and sides of Chocolate Fudge Cake.
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