Thursday, October 17, 2013

Chocolate Cake

This is the first cake I baked. My first cake was an eggless version and it did not turn out soft and moist. There after I started using in my cakes and drizzled some sugar syrup while frosting and this helped the cake to remain moist and soft.


Maida /All Purpose Flour (APF) - 1 1/2 cup
Sugar - 1 cup
Unsweetened cocoa powder - 1/4 cup
Baking powder - 1 tsp
Baking soda - 3/4 tsp
Salt - 1/4 tsp
Unsalted Butter - 1/3 cup
Warm water - 1 cup
Vanilla extract - 1 tsp
Eggs - 2

  1. Pre-heat oven to 350 degrees F or 180 degrees C. Butter or spray with a non-stick spray a cake pan of your choice.
  2. In a bowl sieve and stir together all the dry ingredients starting from APF to Salt. If you are using salted butter you need not add salt seperately.
  3. In a separate bowl beat the butter till soft and fluffy using a electric hand mixer. Add the sugar and beat well. Now add the eggs one at a time and beat for few more minutes. Beat in the vanilla extract too. Scrape down the sides of the bowl and and when needed.
  4. Add the sifted dry ingredients slowly to the wet ingredients bowl and mix gently with a spatula and then beat using a hand mixer so that you can avoid flour sprinkling all around. Do not over mix, just beat until all the ingredients are mixed well.
  5. Pour the batter into the prepared cake pan and bake for 35-40 mins or until the cake springs back when lightly pressed or a toothpick inserted in the center of the cake comes out clean.
  6. Remove from oven and place it in a wire rack to cool down completely. Decorate it as you wish and enjoy!

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