Fluffy Chocolate Butter Cream Cake !!

As I was experimenting some cake recipes last few months, finally I came up with a mini version of a cake. It's the same chocolate cake, but slightly differs from how it presents; with some chocolate frosting and roasted nuts. As I would say this chocolate cake has more flavors other than a chocolate cake. Since I have used espresso & bit of Rum to keep the cake more alive. For my Fluffy Chocolate Butter Cream cake I'll be arranging in a shot glass, but it would work on a small cookie jar too. 

Ingredients:
For Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup cocoa
• 2 eggs
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon espresso powder
• ½ cup milk
• ½ cup (vodka/rum or brandy) 
• ½ cup butter or margarine
• 2 teaspoons vanilla extract

For Chocolate Frosting:

• 1½ cup of butter 
• 1 cup cocoa 
• 5 cups icing sugar
• 1/4 cup milk or heavy cream
• 1/4 cup (vodka/rum or brandy) 
• 2 teaspoons vanilla extract
• ½ teaspoon espresso powder
  
  Instructions: Preheat the oven to 275C.

Making the Chocolate Cake:

• Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder in a large    bowl or the bowl of a stand mixer. Whisk through to combine flour mixture.
• Add butter or margarine, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Beat well. 
• Then add heavy cream for just to get the batter creamy. Add vodka/rum or brandy too. 
• Bake the cake for 10 minutes. (Check the oven time to time, it may differ).

(Once you take out keep it cool for half and hour or maybe one hour, to start decorating.)

Making the Chocolate Frosting:

• Add cocoa to a large bowl. Whisk through to remove any lumps.
• Melt butter and pour into bowl with cocoa powder. Whisk together until well-combined.
• Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer into a high speed for about a minute. Repeat until all sugar and milk have been added. 
• Add vanilla extract and espresso powder and combine well.
• If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears too wet and does not hold its form, add more icing sugar, a tablespoon at a time until it reaches the right consistency. 
• Finally, add vodka/rum or brandy. Don't make the frosting too wet balance it properly.  

Decorating the Fluffy Chocolate Cake:

• I would like to take a shot glass to arrange the cake. 
• Gather some nuts as you prefer. (I have arranged almonds & walnuts, before using make sure, to roast them in a pan, just to season it and cut into small pieces.)

Let's start laying the cake...

• As I'm going to use a shot glass for cake. 1st I have to cut the cake into small circles using a cutter. 
• Then start with cake layer, some roasted nut layer, some chocolate frosting layer, repeats the same again and again until you fill the whole shot glass. 
• For the finishing, you may use same chocolate frosting icing or if not some whipped cream.

• If you are planning to layer the cake use the same method as in shot glass, in between every layer use frosting first then covered with roasted nuts. Then again the cake layer, frosting & nuts ....

Now you may serve the guests !!!!

 

Hope you all will like it !!!