I wanted to ask you how to make your famous chocolate cake. Can you post it soon as I wish to make it for mum’s birthday next month. But I would like to try it at least once before hand. I am really rushed at the moment, will write to you later. Please do post it as soon as possible
I got your message asking me for my dark chocolate cake recipe. It is wonderfully sweet of you to wish to make it for your mum’s birthday. I am posting it here and if you follow it there should be no problem at all. It is a tried and tested recipe.
This recipe is a basic two cup cake recipe for a 8 inch diameter 2 inch height cake.If you want a larger cake, increase everything proportionately, or decrease if need a smaller batch. As this is a chocolate cake the amount of flour has been halved and replaced by cocoa powder, in a plain cake the flour itself would be 2 cups.
Flour ( maida) + Cocoa powder 2 cups ( 1 cup flour + 1 cup Cocoa)
Sugar 1 cup
Baking powder 2 level teaspoon
Butter/Margarine 1 cup ( 3/4 cup if using Oil)
Eggs 4 large
Essence of Vanilla 2-3 tsp
Like any other cake, pre-heat the oven at 250 degree C and prepare your cake tin by oiling it well and dusting with flour. Sieve the flour,cocoa powder, and the baking powder to to aerate and get rid of lumps and impurities. Whisk sugar, egg and butter/margarine/oil together till frothy. Add the essence. Add the flour slowly. Another important thing to remember is that don’t over mix or keep the batter too long after its ready, as the baking powder will start loosing its potency. Pour in the tin and bake at 250 degree centigrade for ten minutes and then reduce the heat to 200 degree C and bake for further fifteen minutes. If you insert a skewer in the center it should come out clean. Let the cake stand for a few minutes. Now if you had oiled and dusted your tin well the cake tin can be upturned and tapped on the bottom and the cake will come out clean. If this gives you nightmares, use oiled paper to line your tin bottom.