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

Ingredients

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

Method

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

Notes

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