i need to make a Rich chocolate Birthday cake for my mother in oven please suggest a recipe?

Question

I need to bake a cake in an oven Tommorow. please answer this question its urgent! Also suggest some toppings for the cake.

Answer 1

2 cups Maida

3/4 Cup Sugar

3/4 cup oil/butter

1 Spoon CocaPowder

1 cup Curd

1/2 tea spoon baking powder

1/2 Spoon chocolate essence



1. Beat curd into smooth paste. No lumps should be there.

2. Blend sugar separately into mixer to make it a powder form.

3. Mix all the ingredients together.

4. Grease the container well with ghee, u can also add butter paper.

5. While pouring the batter u can add fews nuts in between, chocolate bricks would also work great.

6. Keep in oven and bake it.



After the cake gets baked let it cool down. Take a thread hold it from the two ends cut the cake from middle with the help of the thread. Divide the cake into two parts. Add Fun And food Topping as much as u want then put the other part of cake on it..Top it from above also...Decorate it with gems, nuts..and enjoy..



* if you are a non-veg u can also add 3 eggs and milk with replacement of curd.

Answer 2

Chocolate Birthday Cake



This classic devil's food recipe makes a moist, rich cake perfect for a chocolate-lover's birthday party. Our kid testers found the batter easy to mix and particularly enjoyed stacking and frosting the cake layers.

What you'll need



1 1/2 cups water

4 ounces unsweetened chocolate

1/3 cup cocoa powder

1 cup butter, at room temperature

3/4 cup granulated sugar

3/4 cup brown sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

Frosting



How to make it



Heat the oven to 350º. Grease and flour two 9-inch round pans and set them aside. In a microwave-safe liquid measuring cup, measure 1 1/2 cups water. Add the unsweetened chocolate squares to the water. Microwave for 2 to 3 minutes, stirring after 1 1/2 minutes or until the chocolate has melted. Stir in the cocoa and set the mixture aside.



In a large mixing bowl, cream the butter for 1 minute; add the granulated and brown sugars and cream for another 2 minutes or until light and fluffy. Add the eggs individually, beating well after each one. Beat in the vanilla extract.

Chocolate Birthday Cake Step 3



In a separate bowl, stir together the flour, baking soda, and salt. Beginning with about a third of the flour, add the flour mixture and chocolate mixture alternately to the butter and sugar, stirring well after each addition.

Chocolate Birthday Cake Step 4



Divide the cake batter evenly between the two pans, scraping the bowl with a rubber spatula. Place the pans on the middle oven rack and bake for 25 to 30 minutes or until a toothpick inserted in the middle of the cakes comes out clean.



Let the cakes cool in the pans for about 10 minutes. Then place a cooling rack atop each pan and, holding the edges to the pan, flip the cake onto the rack. Cool completely before frosting.



Place one layer on a plate and spread the top with chocolate frosting. Place the second layer on top and then frost the top and sides of the cake.



For a finishing touch, decorate the top and bottom edges of the cake with a piped icing border. Serves 8 to 10.

Answer 3

Perfect for birthdays, this is a great recipe for an easy, foolproof chocolate cake. It’s moist and fudgy and will keep well for 4-5 days.



Ingredients

For the cake

225g/8oz plain flour



350g/12½oz caster sugar



85g/3oz cocoa powder



1½ tsp baking powder



1½ tsp bicarbonate of soda



2 free-range eggs



250ml/9fl oz milk



125ml/4½fl oz vegetable oil



2 tsp vanilla extract



250ml/9fl oz boiling water



For the chocolate icing

200g/7oz plain chocolate



200ml/7fl oz double cream



Preparation method

1.Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.



Technique: Greasing and lining cake tins .Watch technique

0:33 mins

2.For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.



3.Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)



4.Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.



5.Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.



6.For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.



7.To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.



Technique: Removing cakes from a cake tin .Watch technique

0:32 mins

8.Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.



9.Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.



Technique: Icing a cake with chocolate ganache .

Answer 4

This recipe has buttermilk in it, yet you could replace bitter milk (upload 2 tsp. lemon juice or vinegar to finished milk). This one is straightforward, yet very moist and extremely sturdy. Stir mutually 2 cups all objective flour, 2 cups sugar, and a million & a million/4 tsp. baking soda in a large blending bowl. if you're using bitter milk extremely of buttermilk, blend the vinegar or lemon juice with a million/2 cup milk and placed aside to thicken. In a sauce pan, upload a million cup of water, 2 sticks of butter, and a million/2 cup cocoa. stir and practice dinner over medium warmth till it is mixed and comprises a boil; boil for a million minute, then get rid of from warmth and pour over the dry blend and stir. Now upload your bitter milk (or buttermilk) and 2 eggs, and 2 tsp. vanilla. (once you've it round, upload a million/4 cup of chilly leftover espresso. in case you do not, no large deal.) This makes one 9x11 sheet cake or 2 9 in. round layers. Bake at 350 till a toothpick inserted into the middle comes out clean. Sorry about my lengthy, uninteresting*** answer. I in simple terms were given all severe there...