Van Houten Chocolate Pound Cake

Van Houten Chocolate Pound Cake(Uncle Charlie chocolate cake)

Ingredients:

A). 200 gm. Flour mixture sieved.

50 gm Van Houten cocoa powder with 150 gm plain flour or All Purpose flour or Self-rising flour. (Please omit the baking powder if you are using Self-rising flour, it contain leavening agent)

B). 200 gm. Butter.

C). 180gm. Sugar.(180g to 200g)

D). A pinch of salt

E). 1 tbsp. Pure Vanilla extract

F). 200 gm. Eggs ( about 4 to 5 nos of eggs) 

G). 2tsp. Baking powder ( omit this if you are using self-rising flour)

Method:

(1)Use an electric mixer, beat butter, sugar, salt and vanilla extract until light and creamy. 

(2) Add in the egg one at a time and beat until creamy. 

(3) Fold in sieved flour mixture. Stir until just combined.

(4) Pour into a 20 cm Dia. round baking  tin that has been lined with baking paper.

(5) Bake in a preheated oven at 170 degrees C for about 30 mins. or until cooked.

Tower of chocolate cake recipe 2

Tower of chocolate cake recipe 2:

For the ingredients

You will need:

1. Chocolate cake
2. Chocolate ganache
3. Cream cheese icing
4. Raspberry
5. Grated chocolates

For cake ingredients:

• 11/2 cups plain flour
• 1 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 227g butter
• 300g fine sugar
• 6 eggs about 50g each
• 170g buttermilk( I made the buttermilk myself by using 170g milk with 1Tbsp of lemon juice)
• 1tsp vanilla

Method:

• Preheat oven to 170°C, measure all the ingredients and sift all the dry ingredients together, get 2 round 8 inches baking pans and lined them with baking paper.
• Beat butter and sugar until light and creamy, then add eggs one at a time. 
• Add egg gradually, beating thoroughly after each addition. In between mixing, add some flour mixture to combine if the mixture started to curb. 
• At low speed add in the flour mixture alternately with the buttermilk.
• Stir until just combined and the mixture is smooth. Pour mixture into the prepared pans and bake at 170°C for about 35 minutes or until done.

To prepared the Cream cheese icing:

Ingredients:

• 170g cream cheese
• 40g butter
• 70g icing sugar
• 1 tsp vanilla

Cream together until light and creamy.

To prepared chocolate ganache:

• 130g chocolate 70% cocoa butter
• 130g cream
• 30g butter

Heat cream to simmering and add to chocolate, wait for a few minutes then stir to a smooth mixture. Add in the soft butter and continue stirring to combine well.



To assemble cake:
Slice each cake into 3 equal layers, so you will have 6 layers.

• Assemble it with different cream filling for each layer. 

• Cover the outside with a thin layer of chocolate ganache and keep it in the fridge for a few hours first before pouring a layer of warm chocolate ganache over it.
• Decorate with grated chocolates and raspberry.

Tower Of Chocolate Cake

Yes! You are right this was my birthday cake and this was really a ridiculous chocolate cake; it was full of chocolate and you will die for it if you love chocolate.

I didn't mention to you that we love chocolate. I usually make chocolate cake for them on their birthdays and this time although is my birthday, my son requested for a chocolate cake. So, we came to know about Crumb Boss and her special heavenly cake, which she calls the 'Chocolate Tower of Death Cake'. I didn't want to use the same name which I find unlucky and changed to the 'Tower of Chocolate Cake'.

I didn't follow all her recipe and made some changes to it, but if you like to know more about Crumb Boss you can refer to her blogs.

Tower of chocolate cake recipe:

For the ingredients

You will need:

1. Chocolate cake
2. Chocolate ganache
3. Cream cheese icing
4. Salted caramel butter cream

For cake ingredients:

• 11/2 cups plain flour
• 1 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 227g butter
• 300g fine sugar
• 6 eggs about 50g each
• 170g buttermilk( I made the buttermilk myself by using 170g milk with 1Tbsp of lemon juice)
• 1tsp vanilla

Method:

• Preheat oven to 170°C, measure all the ingredients and sift all the dry ingredients together, get 2 round 8 inches baking pans and lined them with baking paper.
• Beat butter and sugar until light and creamy, then add eggs one at a time. 

• Add egg gradually, beating thoroughly after each addition. In between mixing, add some flour mixture to combine if the mixture started to curb. 

• At low speed add in the flour mixture alternately with the buttermilk.

• Stir until just combined and the mixture is smooth. Pour mixture into the prepared pans and bake at 170°C for about 35 minutes or until done.

To prepared the Cream cheese icing:
Ingredients:

• 170g cream cheese
• 40g butter
• 70g icing sugar
• 1 tsp vanilla

Cream together until light and creamy.

To prepared chocolate ganache:

• 130g chocolate 70% cocoa butter
• 130g cream
• 30g butter

Heat cream to simmering and add to chocolate, wait for a few minutes then stir to a smooth mixture. Add in the soft butter and continue stirring to combine well.

For the salted caramel butter cream recipe, you can find it at the salted caramel macarons recipes. I never make this, because I still have some left over from the macarons making.

To assemble cake:
Slice each cake into 3 equal layers, so you will have 6 layers.

• Assemble it with different cream filling for each layer. 

• Cover the outside with a thin layer of chocolate ganache and keep it in the fridge for a few hours first before pouring a layer of warm chocolate ganache over it.