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Chocolate Cake

Too few ratings

Aakanksha Singh

Community Member

“This cake is eggless and can be baked in a microwave as well. The cake is moist and gooey and can be refrigerated.”

Difficulty

Easy 👌
20
min.
Preparation
28
min.
Baking
4
min.
Resting

Ingredients

Pieces:-4+
90 g All Purpose Flour
38 g unsweetened cocoa powder
100 g Castor Sugar
70 ml vegetable oil
150 g Hung Curd
60 ml milk
1 tsp vinegar
½ tsp vanilla extract
¾ tsp baking powder
¼ tsp baking soda

Utensils

  • microwave
  • Step 1/6

    • 90 g All Purpose Flour
    • 38 g unsweetened cocoa powder

    Dry Mixture: Sieve and mix all purpose flour and cocoa in a bowl

  • Step 2/6

    • 100 g Castor Sugar
    • 70 ml vegetable oil
    • 150 g Hung Curd
    • ½ tsp vanilla extract

    Wet Mixture: Mix sugar and oil, till it turns into an evenly light coloured paste. Add the hung curd and mix it well. Add vanila extract and mix it well

  • Step 3/6

    • 60 ml milk
    • 1 tsp vinegar

    Curdled Milk: Add 1 tsp of vinegar in room temperature milk (microwave the milk for 6-7 seconds separately). Ensure that the milk curdles once vinegar Is added. Let it settle for 5 minutes

  • Step 4/6

    • ¾ tsp baking powder
    • ¼ tsp baking soda

    Cake Batter: Add dry mixture along with curdled milk into the wet mixture in three batches. Mix it well using a spatula before adding the next batch. Ensure to beat it in one direction and don’t over beat it. Add baking soda and baking powder and mix well

  • Step 5/6

    • microwave

    Baking: Preheat the microwave at 180C. Grease the cake pan with oil and flour. Pour the batter in the pan and spread it evenly. Once the oven is heated, put the convection stand and place the pan in the microwave. Bake it for 25-28 min at 180c in convection mode. Test with skewer after 25th minutes.

  • Step 6/6

    Cut the cake after it cools down to room temperature

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