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Recipe Text


    • Maida – 100gms
    • Powdered Sugar – 100gms
    • Unsalted Butter – 65gms (At Room Temperature)
    • Egg – 1 (45gms)
    • Baking Powder – 5gms (1 1/3tsp)
    • Cocoa Powder – 25gms
    • Vanilla Essence – 2/3tsp
    • Water – 55gms (1/3 Cup)
    Keep all ingredients measured ready before making the cake.

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Preheat oven in convection mode at 190oC. Take cup cake moulds and grease them with ghee. Place a paper cup in each greased mould. Grease the paper cups with ghee and keep them aside.

    Place a sieve in a mixing bowl and add maida, cocoa powder, baking powder and powdered sugar. Sift all these dry ingredients twice to mix them properly. Mix once again with a spoon and keep it aside. Break egg into a bowl and keep it aside.


    Fix hand mixer bowl and hand mixer to the stand. To the hand mixer bowl add butter, vanilla essence and egg and run mixer on medium speed. Add water and mix for few seconds. Now add the sifted dry ingredients a spoon at a time so that the mixture will not form lumps. Run the mixer till the cake batter is smooth. Now spoon this cake mixture into the prepared cups. Arrange the cups on the turn table of convection oven. Now bake the cup cakes in preheated oven at 190oC in convection mode for 15 minutes.

    Baking time may differ from oven to oven. So keep an eye on the cakes and test for doneness by inserting a tooth-pick into the cake. If the tooth-pick comes out clear that indicates the cake is baked perfectly. If the batter sticks to the tooth-pick that indicates the cake is not yet done—so bake for some more time.

    Here for me it took 12 minutes to bake these cup cakes.

    Let the cakes remain in oven for 5 more minutes in SWITCH OFF mode. Then take out cakes from oven and remove them from the moulds and place them on a wire rack. Cool them to room temperature before serving.

    Points to Notice:

    Use Unsalted Butter which is at room temperature. Measure all the ingredients and sift the dry ingredients and keep them ready before mixing.

    The butter and egg mixture will look curdled—do not worry. Add all the ingredients one by one and one after the other and mix till you get a smooth cake mixture.

    Follow the steps correctly—like preheating the oven before mixing the ingredients etc.

    When you observe that the cakes are detaching from the moulds and the surface is smooth, check with a tooth-pick for doneness.

    If you want to do icing for the cakes, let them cool completely otherwise the icing melts.

    Warm and fresh cakes do not require icing—as they taste heavenly.

    Enjoy !!!!!!!!!!!!!!
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    Our Earlier discussions on the Blog
    chidambari said...

    Gayatri garu

    I am facing a problem in getting all of needed ingredients together for baking.
    1. I took baking powder of weikfield brand from the shop. I did not get baking soda in a packed tin. Shop person says RB Soda and Baking soda are same and he gave me a small pack of 100gms for Rs.5/-. On that pack shop label is there and mentioned it as RB soda.I am getting scared to use loose pkts in baking. Sealed pkts with good label then we can use directly. It is loose pkt so getting doubts. I have checked with few shops but no use.
    Is RB soda and Baking soda are same? Is there any brand pkt for baking soda?

    2.In banana cup cakes, you have mentioned cream. Can we use Amul Fresh cream ?

    3.You have used candy thermometer for bread making. During august month u have mentioned one shop name in visakhapatnam where it is available. I enquired with family friends who are in vizag and they are saying shop person told them it is ARM brand for Rs.100/-
    Is this correct one what you are mentioning? If it is correct then i will try to get it. I am searching for this but did not got anywhere.

    Please clarify my doubts.

    with best regards

    October 18, 2010 5:21 PM

    Blogger Gayatri Vantillu said...

    Chidambari Garu,

    Generally in malls you get branded baking soda of Weikfield, Bluebird etc. This is a common ingredient and if the shopkeeper tells its an edible one you can believe it. The cost would be in that range only.

    You keep the Amul cream pack in the fridge and take the cream (thick portion) for preparing cakes. Use the watery milk / cream portion in your daily use by adding it to the milk you boil.

    The price seems to be ok for the thermometer. Check the range which it calibrates. The shop sells chemicals etc for surgical and labs. They don't know that I use it for kitchen purpose!!! In India we are yet to get the same thermometers as "candy thermometers"!!

    Happy Baking!!

    October 23, 2010 7:32 AM

    Blogger harika said...

    hi gayatri garu miru ichina rich choclate cake recipe nenu try chesanu kani cake finish ayyaka cut cheyakundane break ayipotondi reason enti cheppagala andi??

    harika ..

    September 29, 2010 11:09 PM

    Blogger Gayatri Vantillu said...

    Harika Garu,

    I hope you followed the measurements exactly as suggested.

    Cake cracks for any of the following reasons

    1. When the cake tin is smaller for the quantity baked
    2. If the ingredients are over mixed the trapped air while escaping cracks the cake.
    3. Try baking at slightly less temperature (as the temperatures differ from oven to oven)

    October 3, 2010 8:02 AM

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