This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Maida – 1Cup (140gms)
- Unsalted Butter – 130gms
- Sweetened Condensed Milk – 225gms
- Baking Powder – 2tsps
- Milk – 1Tbsp (Or As Required)
- Cocoa Powder – 1Tbsp
- Extra Milk – 2Tbsps
- Vanilla Essence – 1/4tsp
See that all ingredients are at room temperature.
Take a 7” (18cms) tube pan and grease it with ghee. Here I have taken a silicon pan and hence just greased it. If using an aluminum pan then grease it and then dust it with flour.
Sift maida and baking powder together and remove all lumps by breaking them with fingers.
Preheat oven at 130oC if using a bigger capacity oven or preheat at 180oC if using a smaller capacity oven.
Add extra milk to cocoa powder and mix well till mixture is smooth without lumps.
Take a mixing bowl and add butter and sweetened condensed milk and mix with a whisk till mixture is homogeneous. Then add vanilla essence and mix the batter. Now add sifted flour mixture and milk and mix to a smooth batter. If required add few more table spoons milk to get the right consistency batter (batter should not be too thick nor too thin). Take a table spoon of batter and add to cocoa mixture and mix well. Add cocoa mixture little by little into cake batter and mix with a fork or a skewer to get rippled effect in the batter---do not over mix. Transfer the batter carefully into the prepared mould. Place the mould in preheated oven and bake at 130oC for 40 minutes if using a bigger capacity oven or preheat at 180oC if using a smaller capacity oven. Check the cake by inserting a toothpick or a skewer in the centre of the cake---if toothpick comes out clean then cake is done and if batter sticks to the toothpick then bake for few more minutes. When done, carefully remove the cake pan from oven wearing mittens. Keep the cake in the pan itself for 5 minutes. Place a parchment paper on a wire rack and carefully transfer the cake on to the parchment paper on wire rack. Cool the cake till warm and then serve as it is or sprinkle some icing sugar on top and serve.
Points To Observe:
Sifting the dry ingredients not only brings aeration but also ensures that all the dry ingredients are properly mixed.
See that sweetened condensed milk and butter are at room temperature or else warm them in microwave oven to get to room temperature.
Adding a little amount of vanilla essence enhances the chocolate flavor---however to enjoy the bitter taste of chocolate one can avoid using vanilla essence if preferred.
Pre heating the oven is very important to maintain the temperature.
The raising agents added in the cake batter work immediately at the temperature at which cakes are baked. If oven is not pre heated it hampers the work of raising agents in the batter. So it is very important to pre heat oven before baking to maintain the temperature.
If “Pre Heat” button is not there in an oven ---do not worry---just switch on the oven at the mentioned temperature and set timer for 15 minutes---then the oven is said to be pre heated.
Always use mittens while handling hot things as a safety measure.
Cool the cakes on wire rack. The heat in the cakes brings out moisture and if the cakes are still kept in the moulds they absorb that moisture and become soggy. Cooling the cakes on a wire rack cools the cakes all through without dampening them.
Use serrated knife to cut cake into slices to get neat pieces. One can keep the cake in freezer for few minutes and then cut the cake to get neat pieces. As the cake is too soft and fresh it gets crumbled pretty fast when it is cut fresh from oven.
The rippled effect of the chocolate mixture gives a self design to the cake.
The chocolate rippled cake is a treat for all chocolate lovers.
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