Wednesday, January 25, 2012

Cakes . . . good one . . .

I've been quite encouraged by the response by my earlier post on baking cakes... It was quite funny that people are more interested in such things than the other things I write . . .

Couple of days back, we thought about making a different type of chocolate cake. My better half did not like it much, but both the kids have given the thumbs up. In fact, my daughter ate 3 pieces at one go as soon as it was baked. . .  It is bit bitter, but will be loved by people who like the bitter chocolate taste . . . 

Well, we shall call it the coffee chocolate cake. . . Here's a snap of what it looked like at the end. It looks like it got burnt. It isn't. It is just a very dark chocolate cake. . .  

For a 9 inch pan - 

Refined flour (maida): 11/4 cup
Cocoa powder: 200 gms
Milk: 3/4 cup
Sugar: 11/4 cup
Egg: 2
Butter: 250 gms
Baking powder: 1 teaspoon
Baking soda: 1/2 teaspoon
Vanilla essence: 1/2 teaspoon
Coffee powder: 1 tablespoon

Preparation Time: 30 minutes
Baking Time: 40-50 minutes


1.   Separate the yolk and white of the egg. Keep the yolk aside. Fluff up the white of the egg with an egg beater.
2.   Sieve the flour and add baking powder, baking soda, cocoa powder to the same.
3.   Mix the sugar and the butter well. We usually powder the sugar before mixing.
5.   Add the yolk of the egg to the sugar-butter batter.
6.   Add the coffee powder to the batter.
7.  Incorporate the flour mixture gradually into the batter alternating with the milk. The batter should look a bit thick.
8.   At last, fold the fluffed up egg whites to the batter. Do not use a cake mixer for it. Take a spoon and just fold it into the cake batter.
9.   Don’t keep the batter outside for long. Bake as soon as possible at 160 degree Celsius (about 300 degree Fahrenheit) for about 40 to 50 minutes. Ensure that the cake is well cooled before you attempt to cut.

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