4 August 2014

Easy Chocolate Cake - No Fail Recipe!!

It's been a long haul since my last post. Life has taken a drastic turn ever since i got back to working -- full time -- yes! hear! hear! -- after a gap of 5 long years, it's been pretty crazy!!! By God's grace, finally, the family has fallen into some semblance of a routine :D. Anyway, i hope all you lovely people are doing well. I intend to be more regular here at Pan Cuisine going forward, meaning weekend project! :)

On this note, today is all about a date with a very simple chocolate cake. I know i've posted quite a few chocolate recipes, but there's no harm in sharing another one i guess?? In the process of tasting and trying, you increase or reduce the quantity of an ingredient or two and then..voila! you end up with a perfect cake that covers all that you demand out of a cake - light, soft, chocolaty... This cake is just Supa! It is perfect for a tea time treat or to be enjoyed with a nice chilled milk. This will have you going back for more. Also, one perfect cake  to use this as base to make layered cakes.

Oh! please note, using vegetable oil in my cakes is just a matter of preference, you are most welcome to go the butter way, or may be a half of butter and vegetable oil even? Am sure you'll enjoy whatever it is you use! May i suggest though, that you use real vanilla extract instead of the essence which is synthetic and spoil the flavor of the cake. Go ahead and enjoy it with friends and family!

P.S. Keep the remaining cake in an airtight container to contain the moist texture. Happy baking!!

1 1/2 Cups - Plain Flour
1 Tsp - Baking Powder
1 Tsp - Baking Soda
1/2 Cup - Cocoa Powder
1/2 Cup + 2 Tsp - Sugar
2 Tsp - Real Vanilla Extract
1/2 Cup - Veg' Oil (Canola or Sunflower)
4 - Eggs
4 Tbsp - Curd, beaten

Preheat oven to 170 degrees centigrade and line a 20 cm baking pan.
Sieve flour, baking powder and soda bicarb and cocoa powder into a bowl and keep aside.
Beat oil, sugar and vanilla till well combined, then add the eggs and whisk till frothy.
Mix the dry and the wet ingredients and blend till well combined, it'll be quite thick at this stage.
Add the beaten curd to the thick cake mixture, whisk till it become a smooth runny batter, now, pour this into the prepared baking pan.
Bake the cake for 30-40 minutes till the tip of a  knife inserted into the center of the cake comes out clean. 
Once done, cool it inside the pan, on a rack for a couple of minutes, turn it out on to a plate, cut and serve it while it's still warm.
Maybe a dollop of vanilla ice cream at the side.... Enjoy!!

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Thank you for stopping by. Delighted to be sharing some l-o-v-e from my kitchen with you. If you sample any of my cooking, do come back and let me know. Cheers!