This is my first post on recipes, so allow me to brag first. I have been baking really nice cakes since I was 13. But, then was the time of electric ovens. I could never make such fluffy, soft and mouth-melting cakes since microwaves took over, until today. And here is how!
3/4 cup cream (I used 2 to 3 days old cream from milk)
3/4 cup powdered sugar (I used brown sugar)
2 tsp chocolate essence
1 cup flour (Now my health conscious sister would think – ‘How unhealthy!’)
1/4 cup refined oil
1.5 tsp baking powder
1 tsp baking soda
3 tbs cocoa powder
Chopped almonds (optional, but I added it)
Choco chips or chocolate strands for garnishing (optional)
Whisk the cream, add the eggs to it and whisk again. Add the powdered sugar and mix. Remember to whisk the batter only in one direction. Add chocolate essence and refined oil. Whisk properly. Add cocoa powder, baking powder and baking soda to the flour. Now start whisking flour in small quantities (say, 2 tbs) to the batter. Add chopped almonds and mix. Batter is ready. The consistency of the batter will be fluffy and thick but runny. It should not be watery.
Apply melted butter or refined oil to the baking tray. I used an aluminium tray (as shown in the picture). Transfer the batter to the tray and tap the pan so that the batter settles down. Sprinkle choco chips or chocolate strands on top of the batter.
Pre-heat the oven at 350 degrees (the best way is to set your microwave to the ‘chocolate cake’ setting). Once the oven beeps, put the tray inside on a low rack. Bake for 25 mins.
Your cake is ready! 😀
P.S: For your understanding, I have added an image (above) of the coffee mug that I had used as the measurement cup. Also, I tried my best to sound as professional as Tarla Dalal. 😀