Well..it
seems ages since I have been here.
Some technical issues with blogger. I was
unable to post pictures onto blogger and i admit.. i didn’t bother much to go
digging into it. Anyways..its back to working now. Fotos are getting uploaded
and finally...this space gets some fresh air after a long break. All this while...most of
my posts got reduced to mini ones directly onto my fb page. I am still getting kindof bugged up putting up this post, coz the formatting just wouldnt save. The fonds keep changing size and type even though they look just fine in the preview... :/
But I have to post this today....coz...
..today is
someones birthday ! And i used to keep telling her, i would drop by her blog
but always missed it out. So.,.this is for her... one of the best human neign i
have ever come across from this blogpshere..a terribly witty lady...Amelia, of
Amelia’s Dessert.
Happy Birthday
sweetheart..this is for you!!!
An easy, foolproof chocolate cake which is moist with
a fudgy texture and will keep well for 4-5 days.
To all Chocolate
Cake freaks..trust me blindly..this IS a KEEPER ! As simple as baking a store brought cake mix
pack..where you add some oil and egg to the packed dry mix. Here, you just
prepare that dry mix, add some liquids , mix ...bake. And the best part
is..itis definitely Low in Cals. The liquid content is just plain hot water (or
hot coffee), low fat milk , plus some oil. No Butter !
But just few
things to share before moving to the recipe.
I would strongly recommend, if
using Panasonic Dimension 4 oven..KEEP THE TEMPERATURE TO 160 deg C. Cakes
are always to be baked at 180 deg C, but in this brand...those baked at 180
never give a good output. Made be coz of the power setting of the
oven..but from trial and error, i have noticed that in this particular
brand of oven..cakes are best when done at 160 )
This recipe gives quite a lot of
batter, especially as it is of a runny texture. You can make two 9” round cakes
. I could easy get one 9” bundt cake, about a dozen mini doughnut sized ones
(baked it in a doughnut maker tray) and a dozen mini cupcakes.
Ingredients
For the cake
·
2 cup caster sugar
·
¾ cup cocoa powder
·
1½ tsp baking powder
·
1½ tsp bicarbonate of soda
·
1 tsp salt
·
2 eggs
·
1 cup low fat milk
·
½ cup vegetable oil
Preparation method
Preheat
the oven to 180C/350F/Gas 4. For me..it was 160 deg C, in my oven.
Grease
the pans with some butter and dust with flour. Set aside.
Add all the
dry ingredients – flour, sugar, cocoa powder, baking soda, baking powder, salt
into a bowl and mix well with a wooden spoon till well combined. (I did sieve
it once just not to take chance.)
Now break in
the 2 eggs, pour the milk, oil and mix with an electric beater for atleast 2
minutes till combined. The batter would be really thick at this stage.
Add
the vanilla essence, hot water/hot
coffee to the mixture, a little at a time. (The cake mixture will now be very
liquid.) Beat again on medium for a minute or two till until smooth.
Divide the cake batter between the tins and
bake in the oven for 35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
For me at 160 , it was done in 35 minutes. At 180 deg, maybe about 30 mins would do.
|
Remove the cakes from the oven and allow to cool completely, still in their tins. I repeat..cool COMPLETELY...still in the tin. I was not patient enough for it to be fully cooled, and well..mine ended up half in the plate, half still in the pan while inserted. ;)
So much...for my impatience. :/ :/
To remove the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
....very soft and fudgy !!!
(God! i feel terrible seeign how my post looks. The texts in different size, shape, colour... eeks ! But I wanted to share this, and in a step-by-step way..so... kindly excuse. Sure..this recipe will make up for this crapness. I will put it on blogger again ) ;)
