Chocolate Chocolate Chip Cake

Diwali is long gone but my associations with chocolate are far from over. As I usually try to do, I once again made chocolates for friends this Diwali. I have been distributing chocolates almost every second day. Occasions just don’t get over. But then who says chocolates need an occasion or a reason to be enjoyed. 

Cup full of chocolatey goodness!

I started off making plain chocolates then came the rice crisps. To add a little more flavour I made a batch full of coffee chocolates. I used the store bought coffee essence but I soon plan to make my own. Now, how that is going to be done is a different story in itself. But when I do, I promise to post it. The store bought one was not so satisfying and hence only one batch of coffee chocolates.

Then I moved over to one of my favourites, the muesli chocolates. The first time I made these friends were surprised. It seems they had never had muesli chocolates before. Was I the first one to make them? If I was, then kudos to me. I can call this my version of healthy chocolates. Muesli is healthy and chocolates are tasty. This is an excellent combination of taste and healthy. Who says healthy food cannot be tasty? And yes, they are pretty filling.

Taste and health rolled into one – Muesli Chocolates!

Then came the almond rocks. Roasted almond chocolates are pretty common so nothing special about these.

Since I use the cooking chocolate and not chocolate compound it takes long to set and also melts faster in hot weather. But cannot help it, the taste and texture of chocolate far surpasses the compound.

Almond Rocks, always rocking!

As if having chocolates was not enough I also ended up baking a chocolate sponge cake for a friend’s son; who also happens to be my son’s friend. To make it a little more chocolatey I sprinkled a handful of chocolate chips on top of the batter before baking. What I got was a CHOCOLATE cake which the birthday boy loved.

It’s a wonderful feeling when your cake is loved and relished. BTW, I love gifting cakes to friends on their birthdays. They enjoy my cakes and I enjoy baking. There is something special and satisfying in a cake that bakes well. Baking can be relaxing and stress relieving.

If you want the recipe to this simple chocolate chocolate chip cake scroll down. And one very important point I missed mentioning – this is once again a wholewheat cake. 

It has become a habit baking cakes with wholewheat. A couple of months back I made up my mind to bake with all purpose flour. Once again, I had gift these cakes. As a habit I measured out wholewheat flour, prepared the batter and set them to bake. It was only then that I realised, “Oh no, I had thought of using all purpose flour this time!” This is what those cakes turned out like.

Vanilla Sponge Cakes. Simple but always welcome!

Okay now for the recipe for this Chocolate Chocolate Chip Cake.

Chocolate Chocolate Chip Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

50 minutes

6-7 inch cake

Chocolate Chocolate Chip Cake

Rich Chocolate Sponge Cake!

Ingredients

  • Wholewheat flour - 1 cup
  • Dark cocoa powder - 2 heaped tbsp
  • Chocolate chips - 1/4 cup
  • Brown sugar - 1/2 cup (you can use upto to 1 cup if you like a sweet cake)
  • Eggs - 4 nos.
  • Refined oil - 3/4 cup
  • Vanilla extract - 1 tsp
  • Baking powder - 1 tsp
  • Baking soda - 1/4 tsp
  • Milk - 2 tbsp

Instructions

  1. Pre-heat oven to 180 degree Celsius.
  2. Sieve flour, cocoa powder, baking powder and baking soda together and set aside.
  3. Grease a 6-7 inche baking tin.
  4. Separate the eggs.
  5. Add egg whites in a large bowl.
  6. Add vanilla extract and sugar and whip.
  7. When egg is soft and fluffy add the oil and whip again.
  8. Whip till the mix is soft and creamy.
  9. Add egg yolks one at a time beating for half a minute between yolks.
  10. By now the batter will be soft, fluffy and light.
  11. Set aside the beater and get a wooden spoon or spatula.
  12. Add one-third of the flour. Mix the flour into the egg mix using the wooden spoon.
  13. Similarly, add the rest of the flour in two more batches mixing well in between. Remember, we have to only mix the flour into the egg mix and NOT BEAT. All the beating and whipping has been done.
  14. Add the milk and mix again.
  15. Pour the batter into the prepared tin. Tap on the kitchen counter 2-3 times. This helps get rid of trapped bubbles in the batter.
  16. Sprinkle the chocolate chips on top of the batter and place in the oven.
  17. Bake in pre-heated oven for 30-35 minutes.
  18. You know it is done if the skewer comes out clean.
  19. Transfer cake onto a wire rack an allow to cool.
  20. But you can also enjoy it hot out of the oven. Fresh and hot cakes have a taste of their own.
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