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Chocolate cake

Recipe card for chococlate cake

Nehas Cook Book
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Dessert
Cuisine International
Servings 1 cake

Ingredients
  

For cake

  • 160 g or 1+1/4 cup maida
  • 40 g or ½ cup coco powder
  • 190 g or 1 cup powder sugar
  • Pinch of salt
  • 60 ml or ¼ cup oil
  • 180 ml or 1 cup water
  • ½ tsp vanilla essence
  • 1 packet lemon flavor eno
  • 1 tsp lemon juice

For glaze

  • 15 g or 2 tbsp coco powder
  • 25 g or 2 tbsp sugar
  • 1 tsp cornflour
  • Pinch of salt
  • ¼ cup milk
  • 1 tsp vanilla essence
  • 1 tsp butter

Instructions
 

Making chocolate cake in kadai.

  • Heat kadai spread some salt in its base. Then place a stand and pre-heat kadai for 5-7 minutes on low flame.
  • Now in a mixing bowl, add maida, cocoa powder and powder sugar. Sieve it.
  • Then add oil and slightly hot water and coffee powder. Mix using the whisk and make a lump-free and smooth batter.
  • Just before baking, add 1 tsp eno fruit salt and lemon juice. mix gently.
  • Pour the batter into a bowl. make sure to grease the bowl and line it with parchment paper.
  • place the bowl into pre-heated kadai for 45 minutes or until the toothpick inserted comes out clean.
  • unmold the cake and cool completely.

Making chocolate glaze

  • In a pan, add cocoa powder, sugar, cornflour, a pinch of salt, milk, and vanilla essence. Mix well and make a smooth batter.
  • Place pan on gas, stir continuously till it becomes slightly thick, or cover the back of a spoon.
  • Switch off the gas and add butter to it. mix well.
  • the silky shiny glaze is ready to decorate. make sure the glaze is not too hot.
  • pour the glaze immediately over the cake.
  • Set glaze for 30 minutes into the refrigerator.
  • chocolate cake ready to enjoy decorated with dry fruit slits.

Notes

  • Preheat kadai for 5-7 minutes on low flame.
  • use slightly hot water into the cake batter.
  • grease cake tin with oil and place butter paper in it for easily de-molding of cake.
  • bake cake in kadai for 40-45 minutes on low flame.
  • cool down the cake completely and then de-mold it.