Oct 21, 2013

Chocolate Cake

Tip - All the ingredients should be at room temperature. Please measure flour, sugar, milk and oil in standard measuring cup. This type of measuring cup easily available @ all the supermarkets.


All purpose flour ( maida ) - 110 g

Baking powder - 1/2 teaspoon

Cocoa powder - 2 tablespoon

Milk - 3 tablespoon

Sugar - 110 g

Oil - 50 ml

Eggs - 2

Vanilla essence - 1 teaspoon


Sieve thrice together flour and baking powder.

Separate egg yolks and whites.

Dissolve cocoa in 3 tablespoon milk and make a smooth solution. Keep aside.

Beat egg whites till stiff. Keep aside separately.

Cream together sugar and oil with the help of electric beater. Add yolk of eggs one at a time and beat well until creamy.

Preheat oven at 170 * C or 325 * F (very moderate).

Add sieved flour and diluted cocoa - milk solution to sugar - oil - egg yolk mixture. Mix gently. Do not use electric beater.

Fold in stiffly beaten white of eggs. Add vanilla essence and mix it slowly.

Transfer this cake mixture to greased ( or greased butter paper ) baking dish (or  grease baking dish with 2 teaspoon butter and dust with 1 tablespoon flour . ... sprinkle flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour. Then no need to keep butter paper ) and bake at 170 * C or 325 * F for 35 - 40 minutes ( or till it leaves from the sides of the pan. See the photo below ).

Remove from the oven and allow to cool. Run a knife round inside of the pan to loosen the cake, and then invert the pan. Keep aside in a cooling rack to cool naturally.

To test the cake - Insert a skewer into the centre of the cake. If the skewer comes out clean, then remove from the oven.

Cake cutting tip:

Heat a knife first before cutting a cake for crumble-free slices. To heat the knife, you can run the knife under very hot water then wipe dry with a clean towel.

No comments: