Rich Chocolate Cake

My no fuss ticket to chocolate land

This cake was my introduction to baking when I was 8 years old. I think the only reason Ma chose this recipe was because she used to say that no-one can mess up such an easy recipe. Her formula for this cake was simple – mix all the dry stuff…mix all the wet stuff….and bake. I stuck to this no fail recipe for years together for its simplicity and minimal mixing effort(didn’t have a beater back then!).

Time – 30 Minutes preparation time + 30 Minutes baking time


  1. Refined Flour – 1 1/2 cup
  2. Cocoa Powder – 1/2 cup
  3. Butter – 185 gms
  4. Eggs(lightly beaten) – 2
  5. Baking powder – 1 1/2 tsp
  6. Coffee powder – 1 tsp
  7. Sugar(powdered) – 1 1/1 cup
  8. Vanilla essence – 1 tsp
  9. Milk – 3/4 cup
  10. Vinegar – 1 tsp


  1. Add vinegar to lukewarm milk & keep aside
  2. Sieve flour, cocoa powder, sugar, coffee powder & baking powder
  3. To this add melted butter & half milk and beat for two minutes
  4. Add vanilla essence, remaining milk & eggs and beat for two minutes
  5. Bake at 180 C for 35 minutes


  1. Vinegar will curdle the milk which help in the texture
  2. I replace Vinegar + milk with buttermilk(depending on availability) and it works wonderfully
  3. Adding 1 tblspn of rum enhances the flavor of cocoa
  4. Baking time can vary from 30-40 mins depending on the oven

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