Ingredients:

• 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

Method:

1. Pre-preparation: Pre-heat an oven to 200 degrees C.
2. Grease a 9-inch baking tin (round or square). Place a baking sheet and keep aside.
3. On a double boiler, melt the chocolate pieces along with milk until it dissolves.
4. With a hand blender or blender jar, add the sugar. Powder it down till fine.
5. Add the butter and beat with the sugar until creamy.
6. Add the eggs one by one and beat until creamy and frothy. Add the extract and blend again.
7. Add the melted chocolate to the liquid and blend again.
8. Sieve the dry ingredients two to three times to remove any lumps.
9. Gradually fold in the liquid to the dry ingredients till you get a lump-free batter. Do not mix rigorously.
10. Transfer the batter to the cake tin and bake at 200 degrees C for 35-40 minutes.
11. Insert a long needle or toothpick to check if the cake is done. Once done, remove and let it cool.
12. Flip it over a plate and release the cake from the bake tin.
13. Spread the frosting and garnish with chocolate strands. Serve accompanied with vanilla ice cream or creme anglais.

Recipe courtesy of Sify Bawarchi