Chocolate glaze: Pirated version

I use this recipe because white butter is usually not available at my place, but cream always is!

1 packet [250 ml] cream
3 tablespoons [or more] coco powder
3 tablespoons [or according to taste] sugar

1. Pour cream into a nonstick sauce pan over a medium flame. Stir over heat with a wooden spoon.

2. Add the coco powder, stirring until well mixed.

3. Add the sugar, mixing until dissolved.

4. Cook, constantly stirring, until the sauce thickens and darkens. It will start to become slightly slippery, leaving the sides of the pan.

5. Pour out, or over cake, to glaze.

Tooba Baji's Chocolate Glaze

This chocolate glaze has no specific measurements for the ingredients, because I never saw Tooba Baji measure anything.

This is how it goes:

Place some white butter in a nonstick sauce pan over a medium flame on the stove. Without letting it melt, throw in some coco powder and sugar, mixing well with a wooden spoon. Cook until it forms a thick glaze. You can regulate the amount of sugar by adding it in small quantities and tasting between additions.

Gianna's Chocolate Whipped Cream Cake

I got this recipe from the "Country Living" website, and have made it twice so far.

1 and 3/4 cups flour
2 and 1/4 cups granulated sugar
3/4 cups coco powder
1 and 1/2 teaspoon baking powder
1 and 1/2 teaspoon baking soda
1/2 cup oil
1 cup milk
2 large eggs
1 teaspoon vanilla essence

1. Bring a small saucepan of water to a boil and maintain.

2. Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, baking powder, and baking soda in a large bowl. [Sift all of these except sugar, together, beforehand]

3. Beat in the oil, milk, eggs, vanilla using a mixer set on medium speed for 2 minutes.

4. Reduce mixer speed to low and add 1 cup of the boiling water.

5. Divide the batter between two greased and floured pans and bake until a wooden skewer inserted into the middle of each cake comes out clean -- about 35 minutes.

6. Cool the cakes in pans on a wire rack for 10 minutes.

7. Un-mold the cakes and return to the wire rack until completely cool.

Whipped Cream Filling and Topping:

Whip cooled cream until stiff. Add powdered sugar, mixing well. Also add about two tablespoons of coco powder.

Use this to sandwich the two cakes. Also spread this on the top and sides of the cake. You can create a design using a fork on this cream. You can also decorate with chocolate chips or sprinkles.

Tooba Baji's Chocolate Cake

The quickest, easiest, no-fail microwave cake ever!

1 cup plain white Flour
4 heaped table spoons Coco Powder
3 level tea spoons Baking Powder
1 packet [250 ml] Cream
3 Eggs
1 cup granulated white Sugar

1. Sift together the flour, coco powder and baking powder, at least 6 times. This will ensure proper mixing, as well as aerate the mixture so that it rises better.
2. In a blender, pour the cream, adding the sugar and eggs. Blend well until the sugar is dissolved.
3. Put the flour mixture in a mixing bowl, and add the cream mixture, mixing with a wooden spoon until no lumps remain.
4. Pour mixture into a greased, microwave safe pan.
5. Bake in the microwave for around 4 minutes at a moderate temperature, or until cake is springy to the touch, coming away from the sides, and a toothpick inserted in the center comes out clean.
5. Cool in the pan for a little while, before turning out to cool completely.

Notes:

Cake may be frosted using "Tooba Baji's chocolate glaze", or "Chocolate glaze: Pirated version", or plain whipped cream. It can be served un-glazed as well.

Cake will harden if kept a day or two, it will soften when warmed in the microwave.

Warmed cake may be served with ice cream for a delicious dessert! It can also be used as a base of a trifle.