This is another item I sent in for the mister’s office potluck party.
Chocoholism (yes, it is a term!) can be addictive! This Cake is really rich and soft. You can even use it to make into a Black Forest Cake.
- All purpose flour (or Maida) – 250 gms
- Castor Sugar (or regular sugar, powdered) – 250 gms
- Butter – 250 gms
- Unsweetened Cocoa powder – 50 gms
- Eggs – 4 nos
- Baking Soda – 1 tsp
- Baking Powder – 1/2 tsp
- Salt – 1/2 tsp
- Vanilla essence – 1 tsp
- Milk – as required (to adjust the consistency)
- Walnuts (optional) – 50-100 gms (finely chopped)
Serves: Makes 16 nos 2-inch square pieces.
- Pre-heat the oven to 180 deg C (350 deg F).
- Line the base of a square pan (8″x8″) with butter paper, or grease the base with butter and dust with maida or sugar till well coated and keep the dish aside.
- Beat the eggs until fluffy (about 5 minutes) and set aside.
- Sift together the flour, cocoa powder, baking powder, baking soda and salt. Do this thrice and keep aside.
- Cream the butter and sugar. Add the vanilla essence and mix well.
- Add the beaten eggs to the butter-sugar mixture and beat well till it has blended in.
- Now, add the sifted flour mixture to the butter-sugar-egg mixture little by little and beat well till blended smoothly.
- Add milk as required for the dropping consistency. (Dropping consistency is the consistency required of the cake mix where the mixture isn’t soft enough to fall easily off the spoon but slides off reluctantly after a few seconds).
- Add the chopped walnuts, mix well.
- Pour batter into the greased cake dish and lightly pat the dish on the floor to even out the cake mixture inside the dish.
- Bake at 180 deg C for 45-50 minutes or till done. Allow to stand for 10 minutes.
- Poke a toothpick in the sides and centre. It should come out clean.
- Cool completely on a wire rack and turn upside down on a wide dish to decorate.
- You could even just pour some chocolate sauce on it and dig in!