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Cream Filled Chocolate Cake

Hurrah...... My blog turned two years...... 2 years?????? The time is really flying..... I'm so happy in the second year - got new friends, new readers, new recipes to try out & share with you...... A big thanks to all my friends & family, without your support I could never achieve this..... Expecting your support and wishes in future also.... 
Happy 2nd Birthday Achu's Recipes.....
A special cream filled chocolate cake to celebrate the 2nd anniversary and to welcome 2014....
Ingredients
For Chocolate Cake
  • All Purpose Flour (Maida) - 1 and 1/4 cups
  • Coco Powder - 1/4 cup
  • Baking powder - 1/2 tsp
  • Eggs - 3 nos
  • Sugar - 3/4 cup (powdered)
  • Unsalted butter (in room temperature) - 100 gm
  • Salt - A pinch
  • Vanilla essence - 1/4 tsp
  • Milk - 1/4 to 1/2 cup
For Filling and Decoration
  • Jam (Strawberry or Blueberry or Mixed Fruit) - 100 gms:
  • Whipping Cream - 200 gms:
  • Chocolate Chips or Vermicelli or Curls - as required 
Preparation Method
  1. Sieve together the dry ingredients - maida, coco powder, baking powder and salt and keep aside.
  2. Beat the eggs using a hand held electric mixer in a large bowl. 
  3. Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves).
  4. Add the dry ingredients little by little to the egg-sugar-butter mix and blend at a medium speed for 4-5 mins.
  5. Add desired amount of milk to achieve the ribbon consistency for batter.
  6. Add vanilla essence and mix for 1 more min.
  7. Preheat oven to 350 degree F (180 degree Celsius).
  8. Grease the baking tray with butter and dust with maida. Pour the batter to the tray.
  9. Bake in oven for 35-40 mins(or till the top of the cake become light brown) at 350 degree F(180 degree Celsius). (Prick the center of the cake with a sharp knife and it should come out clean, if done.)
  10. Take the cake out from oven, invert to a wire rack and allow it to cool.
  11. Cut the cake horizontally into two equal pieces.
  12. Apply a thick layer of jam on the top of the both the pieces.
  13. Beat the whipping cream as per the instruction given on the packet.
  14. Apply a thick layer of cream on the top of the bottom piece of the cake with a knife or spatula.
  15. Place the other piece on the top of the cream and press down gently with the hand.
  16. Cover the entire cake with the whipping cream.
  17. Decorate the top of the cake with chocolate vermicelli or chips or curls.
  18.  Refrigerate the cake for about 30 mins:
  19. Cut the cake into slices and enjoy the Cream Filled Chocolate Cake.

Wish you all a warm and blessed New Year...

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