Chocolate Cake Weekend Challenge

“I love experimenting and taking up challenges in the kitchen, despite I am just a year and half old to the regular kitchen work. Weekends are the best time to put all my skills and resources on fire to end up a spelling delicacy. This time was to consume a half Italian dark chocolate bar lying from quite a long time in my refrigerator and p.s. my microwave is a lazy baker. Hence, chocolate cake the grandma way – yes cooker cake was the challenge. Lots of time and efforts and managed to gift a soft and spongy cake to my palette.

Here it goes,

Requirement:

1 cup all-purpose flour (Maida)

1 tbsp baking powder

1 cup powdered white sugar

Powdered Sugar

Flour and baking powder

 Little below 1 cup butter (unsalted)

50gms Dark Chocolate (un-sweetened 70% chocolate pref.)

Milk

3 eggs

1 tbsp Vanilla essence

Steps for the mixture:

• Mix butter and sugar to a buttery consistency
• Sieve flour and baking powder in a bowl.
• Melt chocolate pieces with 1 tbsp milk in microwave safe bowl for a min and then stirring and microwaving it for 15 seconds. Or a double boiler method can also be followed without milk. 

Melted Chocolate

     
   

• Mix melted chocolate, beaten eggs, vanilla essence and flour-baking powder mixture in the butter-sugar mix.

•  A little milk can be added for maintaining a cluster-free flowing consistency.

 Steps to be followed for baking:

•  Grease the tin with butter and sprinkle some flour on the base of it. I had used the stainless steel tin used for cooking rice in a 5L cooker.

•  Put a steel stand, if you have in the cooker or put a cup full of sand to make insulation for tin. It is necessary to ensure the base of cake is safe from burning.I had used salt as the substitute for sand (p.s. this is the best tip I have known of).

Salt layered on cooker base

 

 

• Place the cooker with lid on for 2 min on high. This is like pre-heating the cooker. Don’t place the weight as we don’t need pressure baking. 
• Pour in the beaten mixture in the greased tin and place it in the cooker and close the lid. 

• Keep it on high for 5 min and then keep it on slow-medium for 35 more minutes. 
• Open after 40 min and prick in the knife to see if it comes out clean and non sticky.
• Cool the tin along with the cooker and invert the cake out on the plate. The cake would leave the sides of the tin and circle the knife around the tin to separate it from the walls  for easy molding out. Sprinkle some powdered sugar for icing, the cake is ready to pound on.

Cake in the baking tin

 

 I bet, oven would fail to give that sponginess and  aroma imbibed from the cooker and not to mention with the melting consistency of the cake and intoxicating dark chocolate tingling the palette…it is nothing but yummy :)

I recommend trying it and assure it wouldn’t be a flop, if the ingredients and steps are followed properly.

Ciao!!