• Dry ingredients: 2 cups – all purpose flour
• 3/4 cup – Sugar
• 1/4 cup – cocoa powder
• 1.5 tbsp – baking powder
• 1/2 tsp – baking soda
• Wet ingredients: 2 – eggs
• 3/4 cup – Butter
• 2 tbsp – vanilla pod/extract
• 1/4 cup – chocolate pieces
• 1/2 cup – Milk
• For garnishing: a few chocolate strands
• Accompaniments: chocolate sauce
• vanilla ice-cream
• creme anglais
- Pre-preparation: Pre-heat an oven to 200 degrees C.
- Grease a 9-inch baking tin (round or square). Place a baking sheet and keep aside.
- On a double boiler, melt the chocolate pieces along with milk until it dissolves.
- With a hand blender or blender jar, add the sugar. Powder it down till fine.
- Add the butter and beat with the sugar until creamy.
- Add the eggs one by one and beat until creamy and frothy. Add the extract and blend again.
- Add the melted chocolate to the liquid and blend again.
- Sieve the dry ingredients two to three times to remove any lumps.
- Gradually fold in the liquid to the dry ingredients till you get a lump-free batter. Do not mix rigorously.
- Transfer the batter to the cake tin and bake at 200 degrees C for 35-40 minutes.
- Insert a long needle or toothpick to check if the cake is done. Once done, remove and let it cool.
- Flip it over a plate and release the cake from the bake tin.
- Spread the frosting and garnish with chocolate strands. Serve accompanied with vanilla ice cream or creme anglais.
Recipe courtesy of Sify Bawarchi