Prep: 10 mins Cook/Bake: 25 mins Oven Temp: 170 C (pre-heat) Yields: 1 loaf (8-10 slices) Level: Beginner
My earliest memories of baking is with my mother at the age of around 7 years. She had a very basic round shaped oven with no temperature control, in which she baked yummy round cakes. The house used to fill up with an aroma of vanilla and while the cake used to bake, my sister and I would sit at the dining table licking the cake batter off the bowl and the ladle. It was almost like a ritual – cakes were baked on school holidays and my sister and I worked as assistants to my mother.
Eventually as we grew up, my mum involved me more in the process. I would be tasked with beating the egg-whites with a manual egg beater and mixing the vanilla essence in the egg yolks. Sieving the flour, which was another of my duties was something that I abhor even to this day – reason why I don’t sieve my flour even if the recipe calls for it.
There are three main lessons I learnt from my mother and the most important one is that you need to perfect the base recipe (of anything) and then experiment with it to achieve our own personal and unique results. My first blog post honors this particular lesson and today I am baking my everyday, very simple and very quick chocolate cake. This is a basic recipe and one can build on it by adding nuts, raisins or even rum; you can frost it, you can pour flavored sugar syrup – the possibilities are endless…
- Softened Butter – 1/2 cup
- Brown Sugar – 1 cup (white sugar is fine too)
- All Purpose Flour (Maida) – 1 cup
- Cocoa Powder – 3/4 cup
- Eggs – 3
- Vanilla Essence – 1 tsp
- Baking Soda – 1 tsp
- Coffee – 4 tbsp (optional)
- Melted dark chocolate bar – as per taste (optional)
Before starting with the following steps, switch on your oven and preheat to 170 C.
Cream (beat/whip) the butter for 30 seconds
Add Sugar and cream some more
Add the eggs and the vanilla essence and beat into a batter
Add coffee and continue beating the batter.
Coffee makes the flavor of chocolate more prominent. Cafe Mocha anyone?
Stir in the melted chocolate.
This is purely an optional step. I do it because I find that the chocolate gives a certain richness to the cake.
Fold in the flour and baking soda
Add the cocoa powder and beat the batter for a minute or so.
The cake batter is now ready to be baked.
Pour it into a greased baking tin or a silicone baking dish and put in the preheated oven for 45 mins.
Once your cake is done, take it out of the oven and let it cool in the baking dish itself for about 10 mins. After it has cooled considerably, transfer it to a wire rack for complete the cooling process.
Slice it and enjoy your delicious chocolate cake 🙂