There are those days when you don’t want to even open your
mouth for a peck of food and then there are these days when you want to just
jump on every bite you see and have that hard core sugar /chocolate craving
satisfied. This cake will be a perfect treat for such occasion and surprisingly
its guilt free-well! Almost! Sort of!!! Do try this and let me know!
Ingredients:
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Dry
Ingredients:
|
Wet
Ingredients:
|
|
All
purpose Flour-1 cup + extra to dust the pan
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Vegetable
oil-1/2 cup
|
|
Powdered
Sugar-1 cup
|
Warm
water-1/2cup
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|
Unsweetened
Cocoa-1/2 cup
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Milk-1/2
cup
|
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Baking
Powder-1 tsp
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Vanilla
Essence-1 tbsp
|
|
Baking
Soda-1/2 tsp
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Thick Unsour
Curd-2 tbsp
|
|
Salt-1/4
tsp
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Thick
Coffee Decoction-1 tbsp/Instant Coffee Powder-1/4 tsp
|
|
Butter-1
tsp( to grease the pan)
|
|
How It Happened:
1. Preheat the oven at 180 degree Celsius for 10 minutes.
2. Add all the ingredients given under the dry ingredients
list and sieve together in a mixing bowl and set aside.
3. Take another mixing bowl and add the vegetable oil and
vanilla essence and beat until they froth up.
4. Add milk, warm water, curd and coffee decoction and beat
for 4-5 minutes or until they all combine together.
5. Now slowly add a little of the dry ingredients mix to the
wet ingredients and mix well. When they are mixed without lumps add a little
more and keep mixing but do not beat too much.
6. Keep adding the dry ingredients until they are used up
and mix slowly.
7. Grease a nine inches round cake pan with butter and
sprinkle with all purpose flour. Tap the extra flour out.
8. Pour the cake mix into the pan and tap slightly so that
the mix sets in.
9. Place the pan inside the oven and let it bake for 180
degree Celsius for 20 minutes then reduce the temperature to 160 degree Celsius
for 20 minutes.
10. Check by inserting a tooth pick in the middle of the
cake and if it comes out clean then the cake is done.
11. Take out the pan and let it cool. Once when it is cool, unmold
it carefully by running a knife around the edges and turn the cake pan upside
down on a plate.
12. Drizzle caramel or chocolate syrup slice and enjoy it.
Notes:
* The temperature and settings of each oven varies. So check
the cake by inserting the tooth pick and if it is still has uncooked centre
then bake it for a little longer may be 5 or 10 minutes. But keep checking
constantly.
* Instant of coffee decoction instant coffee /espresso
powder can be added along with dry ingredients. It adds a nice strong, pungent
deep dark flavour to the cake. But you can skip it.
* Once when the raising/leavening ingredients like baking
soda and baking powder are added the cake mix should not be whisked a lot. They
should be just mixed together else the cake will not rise.
* I used sunflower oil. You can used canola or corn or rice
bran oil or any other flavourless oil. Olive oil would be a good choice too.
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