My search for chocolate cake has a lot to do with my kids unending love for this cake. I had tried so many recipes to get that perfect chocolate cake… moist and heavenly. However, something or the other used to go wrong. When we shifted homes, I made friends with my neighbor, Chechi (elder sister) as I call her. We became family friends and one day, for one of the occasions, she baked this awesome chocolate cake. Sensing my curiosity, she gladly shared her recipe, which she had customized and tried many times. It was a foolproof recipe which she vouched by. I followed it to the T and voila! I had found the perfect home-made chocolate cake recipe which the kids gorged on. The usage of whole wheat flour was like the icing on the cake. Thanks to Chechi, now, I can bake this cake effortlessly. Now most of my time is spent on decorating the final cake, the recipe for the cake ceased to be an issue any more!! Here’s the recipe for all my friends who have enjoyed the same cake for my kids birthdays.
Chechi's Chocolate Cake
Equipment
- Oven Toaster Grill (OTG)
- Egg beater
- Mixer + Big Mixer Jar
- Mixing bowl
- Bowls (one each for egg white and egg yellow)
- Measuring Cup
- Teaspoon
- Double boil vessels
Ingredients
- 250 gms Wheat flour (1¾ Cups or 28 Tbsp)
- 250 gms Butter (1 full Cup or 17.5 Tbsp)
- 1 tsp Baking soda
- 1 tsp Baking powder
- 175 gms Sugar (¾ Cup or 14 Tbsp)
- 250 gms Cooking Chocolate Slab (cut into small cubes) (2 Cups)
- 5 Egg (big)
- ⅔ Cup Orange juice
Instructions
- Dust the cake tin.
- Separate the egg white into a dry and clean vessel and the yolk in another vessel.
- Beat the egg white till white soft peaks appear and no more liquid is left. Takes approximately 5-8 minutes.
- Double boil the chocolate pieces. Stir occasionally, the chocolate will melt in approximately 5 minutes. (How to: Heat ¼ cup water in bigger vessel and place smaller vessel with chocolate into the bigger vessel.)
- Preheat the oven at 250°C for .
- Add the butter and sugar to a big mixing bowl. Whip it well till its soft.
- Add egg yolk to this and beat it well.
- Add the lukewarm chocolate liquid to this and beat it. (Do not overbeat!)
- Add the orange juice and mix.
- Add the flour mix to this in three to four batches and mix well.
- Finally, fold in the egg whites.
- Pour the batter into the cake tin and then tap the tin twice on the kitchen slab to release any trapped air.
- Bake at 180°C for 30 to 35 min or until the toothpick comes clean.
- Decorate and enjoy the freshly baked cake or just have it as is!
Notes
- Ensure the butter and egg are at room temperature. So keep them out of the fridge in advance.
- If you do not have a weighing machine, follow the Cup/tablespoon measurements mentioned in the recipe
- If the molten chocolate is too runny then add some cocoa powder.
- Peel the orange and then cut it horizontally into half. This makes it easier to deseed it before putting it in to the mixie and whipping it. Then sieve it to get fresh juice.
- 6 big oranges give about two third cups of the juice.
- If you do not get fresh oranges then use 1 tsp vanilla essence.
- Do not use an egg beater to fold in the egg white. Instead, use a flat wooden spatula to fold in without breaking the fluffy air trapped in the egg white.
- Wait for 5 min before you turn the cake into a plate.
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