The Shortcut Chocolate Cake is an easy to make cake. It makes use of a blender. To get the perfect texture see that you don’t over blend. The process is like making an emulsion – like a mayonnaise. Try it soon.
Serves: 8 to 10 Persons
Prep. Time: 20 Mins
Baking Time: 45 Mins
Ingredients:
[ Standard Measure : 1 cup = 250 ml ]
- Maida [APF] – 1 cup
- Powdered Sugar – 1 cup
- Cocoa – ¼ cup
- Milk – ½ cup
- Oil – ½ cup
- Eggs – 2
- Soda-bi-carb – ½ tsp.
- Baking Powder – 1 tsp.
- Vanilla Essence – 1 tsp.
Step 1: Take the eggs, sugar, oil, cocoa in a small mixer jar and blend for about 2 minutes (don’t over blend). Transfer to a large bowl.
Step 2: Take the flour, soda-bi-carb, baking powder and a pinch of salt in a sieve and sieve into the wet ingredients. Add the vanilla essence to the bowl and fold in all the ingredients.
Step 3: Add ½ of the milk and fold / mix in slowly. Then add the remaining milk and mix in one direction (don’t over mix).
Step 4: Set your oven to pre-heat at 180° C for 15 minutes.
Step 5: Pour the batter into a pre-greased 8 x 3 inch pan and tap to remove any air bubbles.
Step 6: Bake at 160° C for 45 minutes to 1 hour till a skewer pierced into the cake come out clean.
Notes:
- This cake is baked at a lower temperature.
- Remember not to blend the ingredients for a long time.
Is powdered sugar icing sugar.? Can I use castor sugar instead? Or simply grind normal granulated sugar into powder? Thank you. Your recipes are the best.
Powdered sugar is not the same as Icing Sugar. You get it in supermarkets. But you can also grind the regular sugar to a powder. Only be careful whilst doing it. Do in short bursts. The jar often heats up.
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