Chocolate Cake

I have tried a lot of chocolate cake recipes, but I always come back to my mother’s recipe which makes the best, not too sweet, soft chocolate cake

We used to love it whenever she used to make cakes and we could not wait for the freshly baked cakes to cool down. Eating a warm, just baked cake is a joy on its own.

If you don’t like your cake moist, you can bake it for 5 minutes extra.

Chocolate cake

 

A trick for using left over batter if any to use it to make cupcakes.

Chocolate cupcake
Ingredients

  • 1 3/4 cups maida / plain flour
  • 2 cups powdered sugar
  • 3/4 cup cocoa powder (I used Cadbury’s Cocoa powder)
  • 2 tsp baking powder
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil / melted butter / ghee
  • 2 tsp vanilla
  • 3/4 cup boiling water

Method

Sift maida, powdered sugar, cocoa powder and baking powder together using a sieve.

Whisk the eggs, milk, oil / butter and vanilla together and add to the first mixture. Mix well. There should be no lumps.

Lastly add boiling water. Be careful while mixing here as you still have to make sure there should be no lumps. Batter will be watery.

Coat the cake mould ( 6 / 8 inches mould should be fine) with some melted butter. Then lightly sprinkle maida / flour onto the mould and tap the mould to coat the whole mould. Take care not to put too much flour. Pour in the batter till 3/4 of the mould is filled.

Bake at 180 degree Celsius for 40 minutes. Insert a fork to check if it is done at around 35 minutes. Fork should come out clean.

Take out the cake and let it cool down for 10 – 15 minutes before digging in.

Chocolate cake

Chocolate Cake
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1¾ cups maida / plain flour
  • 2 cups powdered sugar
  • ¾ cup cocoa powder (I used Cadbury's Cocoa powder)
  • 2 tsp baking powder
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil / melted butter / ghee
  • 2 tsp vanilla
  • ¾ cup boiling water
Instructions
  1. Sift maida, powdered sugar, cocoa powder and baking powder together using a sieve.
  2. Whisk the eggs, milk, oil / butter and vanilla together and add to the first mixture. Mix well. There should be no lumps.
  3. Lastly add boiling water. Be careful while mixing here as you still have to make sure there should be no lumps. Batter will be watery.
  4. Coat the cake mould ( 6 / 8 inches mould should be fine) with some melted butter. Then lightly sprinkle maida / flour onto the mould and tap the mould to coat the whole mould. Take care not to put too much flour. Pour in the batter till ¾ of the mould is filled.
  5. Bake at 180 degree Celsius for 40 minutes. Insert a fork to check if it is done at around 35 minutes. Fork should come out clean.

 

Chocolate cake

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