December 23, 2013

Chocolate Cake


 
         Well, there are lots of cake recipes through out the Internet but when we need a cake to be simple, soft and easy to prepare, then this one is worth trying. This recipe is followed by my friend Ramya Eswaran from the time she was studying her 7th grade - Shocking right? I have no wonder why her cake is so perfect. This is her mom's recipe that she says never goes wrong. When we prepare this cake batter you can judge how soft the cake would be. The batter simply puffs up fluffy like whipped cream does and so we get a tasty soft cake after baking.



This Blue board was a hand painted gift from my friend Radhika Vasanth of Food4sevenstagesoflife :)


I did get to taste this super soft cake and was so impressed that I asked her for this recipe and permission to post this on my blog. Simple recipe that calls for equal amount of Flour, Sugar and Butter - heard right, EQUAL AMOUNTS. This is a rich cake with lots of butter but the taste is simply unbeatable. I did not edit anything and prepared the same way she did. So happy to share this easy chocolate cake recipe as a part of Christmas month so that you guys can make this to show your love for your loved ones.





Ingredients:
Maida / All Purpose Flour - 1/2 cup
Butter - 1/2 cups or 1 Stick (Melted)
Sugar - 1/2 Cup
Baking Powder - 1 teaspoons
Cocoa Powder - 3 teaspoons (Drinking chocolate or Chocolate Syrup can be substituted)
Egg White - 3 eggs (Remove egg white from 3 large eggs)



Method:
  • Mix Flour, Baking powder in a bowl, sleeve, set aside. In another bowl, Beat egg white to form frothy peaks. Take another bowl and beat butter and sugar until they are soft and creamy.


  • To the butter mixture add the flour little by little and fold in (It looks crumbled and butter will ooze out). Add beaten eggs, fold in together in a clockwise direction. Once everything is mixed, add cocoa powder and stir well. 


  • Preheat oven at 325'F for 10 minutes. Butter and Flour dust cake pan. Pour in the batter and tap lightly on all sides. Bake at 325'F for 50 minutes or until tooth pick comes out clean. Cool down on a wire rack to room temperature. serve with some ice cream or with some chocolate sauce, nuts on top.





My Notes:
  • Do not over beat the cake batter after adding egg, we need to just fold in the beaten egg with flour mixture.
  • I used a loaf pan but will not recommend it as the cake got stuck below the pan and it took longer time to cook as well. Cake pan is wide enough and spreads the cake to bake easily.
  • Fill only 3/4th of the cake pan with batter.