The Best Orange Chocolate pudding-like cake
Growing up in Karachi it was very often that we baked our own cakes at home. It was often a special occasion and more of a treat. While we always had to fight for our favourite to be baked, I was fortunate enough to be able to bake in my mother's very well equipped kitchen. This cake was specially loved as there is no LCBO to drive to nor the availability of Grand Marnier or Cointreau. The real treat was having chilled leftovers for breakfast the next morning. It had its own amazing taste.
So many friends loved it but there was a family that obviously adored it enough to request it for their wedding functions. It was not an option but a must have. Today I share this recipe for their children and even grandchildren to prepare, share and enjoy to their heart's content.
This is a 3 stage cake and takes a day to prepare. Baking the cake, preparing the sauce to pour over (allow it to soak in well), ice with a creamy chocolate frosting.
Makes two 9 1/2 inch/ 24 cm round pans
4 large eggs
2 cups sugar
2 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup boiling milk
2 tbsp salted butter
Sift the flour, baking powder and salt.Boil the milk and butter together.Keep aside.
Beat on a high speed all the eggs until light and tripled in volume. Lower the speed and pour in slowly the sugar. Add the vanilla. On the lowest speed add 1/3rd of the dry ingredients, then half the liquid followed by the dry, wet and ending with the dry.
Two 9 inch/23 cm each.Line each one with parchment paper. Butter and flour the tins. Divide the batter equally and bake for 25 minutes in a preheated oven of 350F/180C. Test with a skewer to ensure the cakes are properly cooked through. The skewer must come out clean. Prick the cakes all over to make holes for the juice/sauce to soak in easily. Allow the cakes to cool before icing.