The perfect lockdown treat: Chocolate cake recipe
How you are spending your time during lockdown?
Roughly six months ago, when we were coming into the new year, hardly anyone had heard of COVID-19. Skip forward to now, and the disease spread to such a huge scale that it eventually forced most of us into lockdown. During this time, our lives have come to a sudden halt, which has given people a bit of a spare time.
Some people binge-watched web series, some read new books, and some worked on their culinary skills. I fall into all the above categories. I'm not boasting, but I'm excited to share my new skills learned from helping my mother in the kitchen. Between us, we've been trying new recipes and experimenting with new ingredients in older recipes. What better thing to start with than a chocolate cake?
- 1 Cup Refined Flour
- 1/2 Cup Cocoa Powder
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Cup Sugar
- 1 Cup Lukewarm Milk
- 1/2 Cup Refined Oil or 100 Grams Unsalted butter
- 1 Tsp Vanilla Essence
- A Pinch of Salt
- Dry Fruits (Optional)
- Mix refined flour, cocoa powder, baking powder, baking soda and salt.
- Now, make a separate paste of sugar, refined oil, milk and vanilla essence.
- Once the sugar is partially dissolved, add this paste to the flour mixture.
- Mix the batter well to avoid lumps.
- Now grease your cake tin with oil.
- After greasing, spread some flour in the same pan, which makes it easier to demould the cake from the pan.
- If you are a dry fruit lover, just like me, you may add chopped dry fruits once you pour the batter into the pan.
- Now bake the cake in a preheated oven for 40-45 minutes, at 180°C.
- After 40 minutes, check your cake with the help of a knife or fork or tooth pick. If the toothpick or knife is clear, then your cake is ready. If you can, let it cool before tucking in.
The batter is to be stirred in a single direction only. Also, the oven is to be preheated for around 10 minutes at 180°C