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2013-11-12 12.38.14

I am such a chocolate lover. The kids, too! The moment I decided to bake I knew the first one has to be a chocolate cake. There was no other way I would want to do it.

My first baking edition goes back to a couple of years ago. I was very nervous to bake. In fact, I still am. After all, what will happen if the cake doesn’t turn out well? Some amount of money gone awry. Some amount of wasted time. And, some bit of effort. Why should I be nervous?  When you put your heart and soul in something and when, that doesn’t turn out well, it kind of wrecks your confidence levels. That was exactly my case for nervousness.

It took a lot for me to overcome that (of course, with the help of this wonderful person) and bake. I did bake but burnt the cake the first time around. After that, I didn’t go near the convection part of the oven for a long time. There!

Over that ‘long’ time, I changed jobs, quit and became a homemaker again. That is when, I decided to put this nervousness in the back burner and begin baking again. And, that is how this chocolate cake happened. After which, it happens every fortnight! 🙂

The original recipe is from here. The biggest advantage of this cake is that there are no fancy equipment needed. An oven, a wooden spatula, a mixing bowl and the baking tin. Very little effort. Very high rewards.

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Here goes the recipe –
Ingredients

  • Plain flour (maida) ~1 cup minus 1 tbsp
  • Castor Sugar ~3/4 cup (The original recipe calls for 3/4 cup jaggery while I used 1 cup castor sugar
  • Cocoa powder ~1/2 cup
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg
  • Milk ~1/2 cup
  • Vegetable oil ~1/4 cup
  • 1 tsp vanilla extract
  • Boiling water ~1/2 cup (may not need all of this)

Directions

– Preheat the oven at 180C

– Grease and flour the bottom and sides of an 8″ round cake tin.

– Measure out all the ingredients and add everything to a large bowl except the boiling water. Mix with a wooden spoon for 3-4 minutes, until well combined.

– Add the boiling water to this mixture little by little with repeated stirring. The batter will get considerably thin. If you find it getting too watery, then do not add all of the water.

– Scrape this batter into the greased cake tin. Push some of the batter from the center to the sides so that it is a little indented in the center. This will ensure your cake rises uniformly and not doming up in the center.

– Place in the oven and bake for around 25-35 minutes.

Additional step – While the cake is getting baked, give the spatula and the mixing bowl to your kids and watch their excitement as they lick the bowl and spoon clean. This comes with the risk of having to clean the floor and the kids after the exercise gets done!

– After 25 minutes, remove the tin out and insert a skewer / dry spaghetti into the cake to see if it comes out clean. If not, bake for another 5-10 minutes until the cake is thoroughly baked. Mine got baked by 25 minutes.

– Remove from oven, cool for 10-15 minutes. Then, remove the cake from the tin carefully and cool on a wire rack thoroughly before slicing.

– Blink your eye and see the cake vanish!

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Enjoy. Peace Out.
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