A dear friend in Chennai, used to make this absolutely divine chocolate cake - a bit fudgy at the centres and the lovely rich taste of chocolate in very bite. We loved having it at every celebration - birthday, Christmas and other special occasions. I had taken the recipe from her but never really bothered making it - why mess with perfection! But I missed it a lot after moving here two years back and finally decided to make it myself.
The intense richness of this cake, I believe, comes from pouring the boiling water over the cocoa and coffee powders. You know the perfect chocolate cake recipe you were looking for? - well this is it! I will be experimenting with a whole wheat & low fat version, but I think we should all be a little decadent sometimes and indulge ourselves :)
I am sending the first picture to Click - Bi colour this month - the popular photography event hosted by Jai & Bee of Jugalbandi.
Divine Chocolate Cake
Refined flour (maida) - 1 1/4 cups
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
1/2 cup cocoa powder, (I used Cadbury's)
1 cup boiling water
Vanilla essence - 2 tsp
Butter at room temperature - 1.25 cups
Castor sugar - 1 cup
Eggs - 2
1. Take a largish bowl and beat the butter in it with an electric mixed on medium for about half a minute.
2. Add the sugar gradually and cream together till shiny and fluffy, about 5 minutes. Add the eggs one at a time and beat the first well before adding the second one.
3. Meanwhile, heat the water till it is boiling and then pour over the cocoa powder in a bowl. Mix well till dissolved. Cool and then mix in the vanilla essence.
4. Sieve the flour, baking soda and baking powder together. Add the flour mix a little at a time to the butter sugar egg mixture, alternating with the cocoa mixture, beating continuously with the mixer on medium continuously. When it is combined well, beat on low for another half a minute.
5. Pour the cake batter into 2 pans (I used a 8" round pan and a smaller rectangular pan) which have been lined with parchment paper on the bottom and greased and floured on the sides. If not using parchment paper on the bottom, I would recommend heavily greasing and flouring the bottom instead. The cake turned out really soft and broke a bit when I tried to turn it out onto a plate.
6. Pre heat the oven to 190C and bake for about 25 minutes - a toothpick inserted should come out moist but not uncooked. Cool completely before attempting to take it out.
7. Warm slightly before serving.