Drown in Choc cake

This is the first time,I tried chocolate cake. I am not a choc lover, but my hubby is.This recipe is dedicated to my dear hubby.

Ingredients:

2 Cups of all purpose flour

1-1/2 cup sugar(powdered)

4 Tb spoon cocoa powder

3/4 cup milk

100g butter(I used amul butter)

1 cup water

1-1/2 Tb spoon baking powder

1 Tb spoon lime juice.

For choc glaze Icing:

1 cup of cocoa powder

1 cup of icing sugar(finely powdered sugar)

2 Tbspoon of Luke warm water.

Method:

Preheat oven to 200 degree C. Mix melted butter and sugar, till creamy froth comes. Sieve flour, baking powder and cocoa powder. 

Add water and milk in sieved mixture and mix well. Now add butter-sugar mixture and lime juice, mix the cake mix in cut n fold method. Keep Mixing for at least 10 minutes, to produce air in the batter.

Grease and flour baking dish  and pour the batter into it. Bake it for 30-40 minutes at 200o C. until a toothpick , inserted comes out clean. Do not over cook it as cake continue to cook even after removed from oven. Therefore, be alert while baking a cake.

For Icing:

Mix all the ingredients in a deep wok, and mix well until a smooth n shiny  texture comes out.

Take out the cooked cake and allow it cool for 15-20 minutes. Remove the upper layer of cake. and pour choc glaze in the center of cake and with the help of spatula spread the glaze all over the cake. Keep it in fridge for 10 minutes to set the cake. 

Remove it from fridge and cut into the pieces and serve with vanilla ice cream.

Lotus Stem Curry.

Ingredients:
For Curry:
4 Medium tomatoes(finely chopped)
3 Onions(finely chopped)
4 Green chillies(finely chopped)
6-7 Crushed garlic cloves
1 Tb spoon coriander powder
1 Tb spoon chilli powder
1/4 T spoon turmeric powder
1 Tb jeera (cumin seeds)
1 Tb spoon garam masala powder
1 Tb spoon amchur powder
Chopped coriander & mint leaves
2 Tb spoon oil.
Salt for taste.
1 cup of water.



For Lotus Stem:
4 Lotus stems root. ( boiled and 1/4 inch sliced)
Rawa & Corn flour
Oil for frying
Salt
Chilli powder
1 Tb spoon lime juice.

Method:
Sprinkle juice, salt and chillipowder in sliced lotus stem and let it stand for 10 minutes. Coat each slice with rawa and corn flour and deep fry them till golden brown color.

Heat oil in a wok and add jeera, green chillies and crushed garlic. Saute for few seconds, add chopped onions. Saute till translucent in color.  Add tomatoes and cup of water, bring to boil for few minutes. Add all the dry spices. Let it cook for few more minutes.  Add fried stems, cover the lid and let it cook for another 5-10  minutes.
Garnish with coriander and mint leaves and serve hot with chapatis.