poojakaushal It’s a wonderful feeling when your cake is loved and relished. I love gifting cakes to friends on their birthdays. They enjoy my cakes and I enjoy baking. Over the years I have been baking and gifting to innumerable people – both children and adults. On some occasions I have even had my friends and and neighbours turn tasters for my new endeavours. Thankfully these cakes have always turned out well and my ‘tasters’ have always welcomed my baked goodies.
Baking, for me, is also a therapeutic experience. There is something special and satisfying in a cake that bakes well. No matter how down in the dumps I might be feeling, but if a cake turns out well the mood swells with it too. Baking can be relaxing and stress relieving.
Now something about this particular cake. This was a gift from me to my friend’s son on his birthday. Yes, he loves my cakes and since I stick to wholewheat for all my cakes he and and his family are more than happy with the healthy version. Another difference in my sponges and store bought ones is the sugar quantity. I always found the store bought cakes to be way too sweet. This prompted me to cut down on the sugar and this change of mine found an echo among all the people I have served cakes to till date.
Chocolate Chocolate-Chip Cake
Equipment
- Oven
Ingredients
- 1 cup Wholewheat flour
- 2 tbsp Dark cocoa powder
- ¼ cup Chocolate chips
- ½ cup Brown sugar you can use upto to 1 cup if you like a sweet cake
- 4 nos Eggs
- ¾ cup Refined oil
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- ¼ tsp Baking soda
- 2 tbsp Milk
Instructions
- Pre-heat oven to 180 degree Celsius.
- Sieve flour, cocoa powder, baking powder and baking soda together and set aside.
- Grease a 6-7 inche baking tin.
- Separate the eggs.
- Add egg whites in a large bowl.
- Add vanilla extract and sugar and whip.
- When egg is soft and fluffy add the oil and whip again.
- Whip till the mix is soft and creamy.
- Add egg yolks one at a time beating for half a minute between yolks.
- By now the batter will be soft, fluffy and light.
- Set aside the beater and get a wooden spoon or spatula.
- Add one-third of the flour. Mix the flour into the egg mix using the wooden spoon.
- 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.
- Add the milk and mix again.
- 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.
- Sprinkle the chocolate chips on top of the batter and place in the oven.
- Bake in pre-heated oven for 30-35 minutes.
- You know it is done if the skewer comes out clean.
- Transfer cake onto a wire rack and allow to cool. You can also enjoy it hot out of the oven. Fresh and hot cakes have a taste of their own.
