This is the first chocolate cake I learnt way back in 1994
as part of my first baking course! That
time, frankly speaking, I had no idea
about baking. So I could not understand as to why so many ingredients are
required to bake a cake. But later on, when I actually started to understand
the whole cake baking process I could realize the importance of each ingredient
used in this recipe to make this divine chocolate cake. Out of curiosity and
for a different taste and flavour I have tried other chocolate cake recipes
too. Some are very good, some I thought the best, but nothing could beat this
recipe where flavour and taste complement each other. So here goes the recipe
of my most amazing RICH CHOCOLATE CAKE!
This recipe contains butter milk. Traditionally butter
milk is the liquid left over after churning the butter. But every time it’s not
possible to churn butter to get butter milk. So the other option is either to
buy from store or to follow alternate method. The most convenient method is to
add 1 table spoon of lemon juice or white vinegar to regular milk, let it stand
for 5-7 minutes to become thick and coagulate and use it in your recipe as required.
Preparation Time: 30 minutes (approx)
Cooking Time: 45 minutes (approximately)
INGREDIENTS
1. Egg- 2 no’s
2. Flour-1 ½ cups
3. Unsweetened cocoa powder- ½ cup
4. Powder Sugar- 1 ¼ cups
5. Butter milk- 1 cup
6. Baking soda- 1 tsp
7. Baking powder- ½ tsp
8. Butter-150 gm
9. Vanilla essence- 1 tbsp
10. Salt- ½ tsp
METHOD:
1. Sieve together flour, cocoa powder, baking powder,
baking soda and powder sugar and salt.
2. Cream butter with an electric beater till light and
fluffy.
3. Add vanilla essence and mix well.
4. Now add the flour+ cocoa powder+ baking powder and
baking soda+ powder sugar in batches along with the butter milk and use cut and
fold method to mix it properly.
5. Prepare and line the cake tin with butter paper. Pour
the batter in to the cake tin. Tap once or twice to remove bubbles.
6. Bake in a preheated oven at 180 c for almost 45 min or
till a skewer comes out clean.
7. Let it cool completely and unmold it carefully. Cut into small triangles and serve.
You must be wondering what’s so special about this recipe
as it seems to be a very simple chocolate cake recipe. Well, to understand the
specialty of this cake you have to bake and taste it yourself. Moist, fluffy
and melts in mouth....that’s this rich chocolate cake should be described as.
It doesn’t need any icing as such but it can be used as a base cake for any
chocolate frosting and goes well with fudge icing!
Author’s Note:
1. Everything should be in room temperature.
1. Everything should be in room temperature.
2. Any butter, salted or unsalted, can be used. But if
using salted one, please remove salt option from the recipe. Instead of 150 gm
of butter you can use ½ oil and ½ butter. But butter definitely increases the
taste by making it absolutely soft.
3. Instead of 1 cup of butter milk, ½ cup cream and ½ cup
curd can also be used.
4. After adding flour and butter milk do not beat the
cake but mix it lightly by using cut and fold method.
5. Baking time may vary depending upon the oven. Never
tried in microwave as for baking I m still very old school and prefer to rely
on my OTG.
Happy Baking...
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