Chocolate Cake

Step 1/6

• 45 g All Purpose Flour
• 19 g unsweetened cocoa powder

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

Step 2/6

• 50 g Castor Sugar
• 35 ml vegetable oil
• 75 g Hung Curd
• ¼ 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

• 30 ml milk
• ½ 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

• ⅜ tsp baking powder
• ⅛ 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

Enjoy your meal!