Celebrating two birthdays with one birthday cake …. It was my little cousin Sameera’s birthday a few days back and had made the cake as a surprise treat for her.
And posting this today to celebrate as FIA turns one year old… FIA, or Famished in Arabia, is a community of bloggers from UAE who share their passion for food. The brain child of Arva of I live in a frying pan and Sally of My Custard Pie, this group now has 56 wonderfully gifted bloggers (and the number continues to increase..) .
Love to be part of this group – the discussions, the delectable dishes posted everyday and the amazing photography. Here’s to many more years of food, fun and friendship..♥♥♥
Okay, back to the cake…Made a soft moist chocolate cake and frosted with whipping cream. It’s really easy to whip it up, you can make the whole thing in one bowl. Using vegetable oil instead of butter has its advantages – no time wasted to beat butter with sugar,plus the oil makes the cake really moist.
Sorry, couldn’t get the snaps of the cake slice. In midst of the birthday celebration, forgot that part :( .
- Powdered sugar – 2 cups
- All-purpose flour – 1 3/4 cups
- Cocoa powder – 3/4 cup
- Baking powder – 1 1/2 teaspoon
- Baking soda – 1 1/2 teaspoons
- Salt – 1 teaspoon
- Eggs – 2
- Milk – 1 cup
- Vegetable oil – 1/2 cup
- Vanilla extract – 2 teaspoons
- Boiling water – 1 cup
- Whipping cream , for frosting
- Preheat oven to 180 degrees C.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
- Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last.
- Batter will be thin. Pour evenly into the prepared pan.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
- Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
For the frosting
- Divide the cake into 3 equal horizontal layers
- Sandwich the layers with the desired frosting ( I used whipping cream with 1 tsp of coffee powder added).
- Apply a thin layer of frosting over the cake (crumb coat) . Refrigerate for 1-2 hours
- Apply a thicker coating of the frosting to get a final smooth finish.