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Elsa Homemade Chocolate Cake - snails and oaks

Chechi's Chocolate Cake

Yummy whole wheat chocolate cake
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories

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
 

  • Grease and dust the cake tin with flour to prevent the cake from sticking.
  • 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.
    Beat Egg White
  • 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 .
  • Whip/Pulse wheat flour, baking soda and baking powder for 10 sec in a mixie or use food processor. Do this 5 times.
    OR
    You can also alternately sieve the dry ingredients thrice.
  • 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 chocolate liquid
  • Add the orange juice and mix.
    Orange juice in chocolate cake
  • Add the flour mix to this in three to four batches and mix well.
    Add flour to Chocolate mix
  • Finally, fold in the egg whites.
    Add Egg White to Chocolate batter
  • Pour the batter into the cake tin and then tap the tin twice on the kitchen slab to release any trapped air.
    Chocolate Cake Batter
  • 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!
    Elsa Homemade Chocolate Cake - snails and oaks

Notes

  1. Ensure the butter and egg are at room temperature. So keep them out of the fridge in advance.
  2. If you do not have a weighing machine, follow the Cup/tablespoon measurements mentioned in the recipe
  3. If the molten chocolate is too runny then add some cocoa powder.
  4. 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.
  5. 6 big oranges give about two third cups of the juice.
  6. If you do not get fresh oranges then use 1 tsp vanilla essence.
  7. 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.
  8. Wait for 5 min before you turn the cake into a plate.
Keyword chocolate cake