Chocolate cake has Unsweetened cocoa powder which has no sugar and less fat. It contains essential health nutrients. It contains copper an essential mineral and beneficial antioxidants.
INGREDIENTS
Refined flour (Maida) 2 tea cup
Unsweetened Cocoa powder 5 tbsp
Baking powder 1 tsp
Baking soda 1/2 tsp
Sugar 1 and 3/4 tea cup
Egg 3 no.
Vanilla essence 1 tsp
Milk 1 tea cup
METHOD
Sieve 2 cups of refined wheat flour, 5 tbsp cocoa powder, 1 tsp baking powder and 1/2 tsp of baking soda three times. Keep it aside.
Separate egg white from yellow. Beat the egg white and egg yellow separately. Keep it aside.
Mix 100 gm butter and 1 and 3/4 cup sugar together till it becomes creamy. To this add the egg white and yellow beat it well. Add vanilla essence. Add little milk then little flour alternatively and fold it into the mixture. Beat at low speed.
If it is thick add little more milk.
Pour it in a greased tray. In a preheated oven bake at 175 deg c for 35 to 4o minutes.
Check with a tooth pick if the cake is done if needed bake for some more time. Take it out from the oven and cool it in a wire rack.
Note:
- Beat Butter and sugar for at least 5 – 10 minutes. Starting on low speed then gradually increasing speed.
- Sieve baking powder and maida three times.
- Add little flour and little milk alternatively and beat at low speed, beginning and ending with flour to get a smooth and lighter batter.
- Large metal spoons are used to fold eggs into batter so that eggs do not deflate.
- Preheat 10 minutes before you place the batter.
- To test whether the cake has cooked or not just insert a knife, if it comes out clean that means cake is cooked.
- While folding the flour work quickly but gently.