And perfectly happy.
Surprised?
Well, after a month of moping and random outbreak of water-works, I took a break. Literally.
And did all the things that I loved to do(and LOADS of new things)...and guess what, I feel better...WAY BETTER!
I even got a new tattoo...though it hurt quite a bit, on this one.
And a new GAP hoodie.(I am NOT showing off =p)
And considering Christmas is almost around the corner, I needed to cheer up and fast.
So I did loads of stuff....like Bake awesome cakes and since I happen to be in an AWESOME mood, I'll write the recipe of the cake here, so I could share my joy around!! This cake is really easy to make and can be made in less than half an hour(though the cooling off takes a little time.)
Single-Layered Chocolate and Nut Cake:
Ingredients:
1 and one-fourth cup unsalted butter, softened.
2 cups sugar.
6 eggs.
2 and two-thirds cup all purpose flour.
6 tablespoons unsweetened cocoa powder.
2 teaspoon vanilla extract.
1/2 cup boiling water.
For frosting/icing.
Half a slab of dark cooking chocolate.
Pillsbury Chocolate frosting.
Icing sugar.
Assorted nuts(preferably, almonds)
Steps to make:
1) Grind the sugar into powder using a mixer/grinder. Not to the softened butter add the sugar until the butter has completely melted into the sugar.
2)Now to the sugar-butter mixture, add one egg at a time. Keep mixing as the eggs are being added into the mixture.
3)Now in a high edged contained, add the flour, cocoa powder and baking powder and mix it well so that the ingredients get mixed well. Add the vanilla extract as well.
4)Now add this flour and other mix into the sugar-butter-egg batter. Keep beating the batter as you keep adding the flour mix since if not mixed well the flour could form dollops. Mix it well so that a thick paste is formed.
5)Now add half-cup of boiling water into the mix. Keep mixing as the water is added. This is actually not mentioned in most recipes. This was told to me by a grandmother, who said that if you add water to this mixture, it helps the batter to breathe.
6)In the mean-time, grab the container in which you want the baking to be done. Since I bake the cake in a Microwave Oven, I use one of those hard plastic Microwave bowls. An aluminum container could be used as well. So now, grease the container that is going to be used with butter. A better way is to use the paper that comes with Amul butter.
7)Once the container is greased, pour the mixture in it and let it settle. Once that's done, put it in the microwave/owen without adding the lid. Since I have a Grill Microwave, I put it on 100 degrees for about 7 minutes.
8)After it's done, put either a toothpick or a knife and make an incision to check if the cake had baked. If there is batter stuck on the knife once you get it out, again bake it for about 2 minutes. Otherwise take it out for it to be cool.
9)Once it's remotely cooled, cut it into half horizontally(duh!) from the centre(you can cut it into three pieces as well, if you want to make a double layer cake.)
10)Then put it aside to cool more.
For frosting/icing.
1)Use the Pillsbury icing chocolate first. Take a spatula and take the chocolate paste and put in on the halves of the cake that had been cut. Put it nicely and evenly.
1)Take the slab of cooking dark chocolate and break it into half. Put half of this in a small bowl.
2)For melting the chocolate, people generally use several methods, but the most efficient method remains the double boiler(it was actually suggested to me by a friend, who almost saved my cake). Most Indian kitchens have the Kadai or some other fairly large vessel. Or use a deep bottom vessel and fill it with water. Get the water to boil. Now put the bowl containing the chocolate on it or hold it with a Shaaraashi(I have no clue what it's called in english...tongs?!) until the chocolate starts melting.
Take a spoon and keep smashing the already softened chocolate, till it has turned into a smooth chocolate paste.
3)Once the chocolate is melted take it out of the gas and take it to your cake immediately and slowly pour it over your cake and smoothen it, so that the chocolate covers your cake completely. Put it properly on all sides and smoothen it up.
4)Keep it to the side, until it's all cool. Then add freshly chopped almonds on top as garnish. Then put it inside the freezer for ten minutes so that the chocolate freezes a bit.
5)Now your Single-Layered Chocolate Cake it ready to be served.




























