A super moist chocolate cake that can be enjoyed anytime of the day. I love making this cake as it is so simple to make and always turns out fabulous.
I usually make this with a gluten free flour blend in the same quantity as the flour in this recipe.
Ingredients
Wet ingredients
1. Milk – 1 and 1/2 cup
2. Butter – 100 gms
3. Oil – 1/4th cup
4. Cocoa powder – 1/2 cup
Dry ingredients
1. Flour – 1 cup
2. Baking powder – 1 tsp
3. Vanilla essence – 1 tsp
4. Sugar – 1 cup (granulated)
5. Egg – 1, beaten
Method
1. Heat the oil, milk, butter and cocoa powder in a pan, stirring continuously until the cocoa powder mixes well. Heat just till the butter melts and all the ingredients blend together.
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2. Allow the wet mixture to cool to room temperature.
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3. Meanwhile, sieve the flour along with baking powder.
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4. In a bowl, beat the egg along with vanilla essence using a stand mixer or a hand mixer.
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5. Add the sugar and beat again for a couple of minutes.
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6. Now you have three bowls ready – one with the egg and sugar mixture, a pan with the wet cocoa mixture and one with the sieved flour.
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7. Mix the wet ingredients to the dry ingredients and then add the egg and sugar mixture. Mix all the ingredients well.
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8. Pre-heat oven at 180 degree Celsius for 5 minutes.
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9. Line a 7 inch by 7 inch cake pan with parchment paper or butter.
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10. Pour the batter into the pan. Bake for 30-35 minutes.
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11. To check if the cake is cooked though, insert a knife in the center. If the cake is cooked it will come out clean. If not, then the batter will be visible on the knife. Cook for a couple of minutes more then.
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12. Once done, cool the cake to room temperature and then remove from the cake pan.
Step by step with pics
Step 1
Heat the oil, milk, butter and cocoa powder in a pan, stirring continuously until the cocoa powder mixes well. Heat just till the butter melts and all the ingredients blend together. Allow the wet mixture to cool to room temperature.
Step 2
Meanwhile, sieve the flour along with baking powder.
Step 3
In a bowl, beat the egg along with vanilla essence using a stand mixer or a hand mixer. Add the sugar and beat again for a couple of minutes.
Step 4
Now you have three bowls ready – one with the egg and sugar mixture, a pan with the wet cocoa mixture and one with the sieved flour.
Step 5
Mix the wet ingredients to the dry ingredients and then add the egg and sugar mixture. Mix all the ingredients well.
Step 6
Pre heat oven at 180 degree Celsius for 5 minutes. Line a 7 inch by 7 inch cake pan with parchment paper or butter.Pour the batter into the pan. Bake for 30-35 minutes.
Once done, cool the cake to room temperature and then remove from the cake pan.
