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Saturday, November 7, 2020

Chocolate Moist Cake with Icing

Ingredients for cake:
2 cups All Purpose flour
1.5 cups powdered Sugar
1/2 cup Cocoa powder
3/4 tsp Baking Powder
3/4 tsp Cooking Soda
1/2 tsp Venilla Essence
Pinch of Salt
1/2 cup Oil or melted Butter (I have used Sunflower Refined Oil)
1 cup Milk
1/2 cup Curd

Ingredients for Chocolate Syrup and Icing:
1/2 cup of water
1/2 cup Sugar
1/3 - 1/2 cup Butter
2 Tbs Cocoa powder
1/2 cup Milk powder
1/2 cup powdered Sugar
Little amount of Milk
1/2 cup Choco Chips

Recipe:
Put sugar in a mixer, grind it to very fine powder. Sieve the all purpose flour, cocoa powder, sugar, salt, baking powder, cooking soda as shown in the picture below. Put this in a vessel and mix all the dry ingredients.




Add oil, curd, venilla essence, required amount of milk and mix them well. The consistency of the batter should be as shown in the picture below.


Sprinkle little dry flour on microwave safe pan as shown in the picture below.

Apply little ghee to microwave safe pan, and pour this in a pan and put the choco chips on top of it.  Preheat the oven at 180C in convention mode. Place the tray inside microwave and bake it for around 30 - 40 mins. (Put the knife/tooth pick and make sure that the cake does not stick to it. If it sticks, still microwave it for few more mins.)


Put 1/2 cup of water, 1/2 cup of sugar in a pan and heat. Keep this in low flame for about 5-10 mins. Add 1 tsp cocoa powder and mix them well.

Remove the pan from microwave place it over the plate upside down. Pour the chocolate syrup on top of it as shown in the picture below. Keep it aside for about 10 mins.

Put melted butter, milk powder, sugar powder, cocoa powder and mix them well. Add little amount of milk if required. The consistency of the syrup should be like that of thick milkshake as shown in the picture below.


Apply the syrup over the cake using a flat spoon or knife as shown in the picture below. Sprinkle the chocolate chips as shown in the picture below.



Keep this aside for few mins refrigerate for 1-2 hrs and cut them into pieces. Put it in an airtight container and refrigerate for longer shelf life.

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