'OUR' CHOCOLATE CAKE

Chocolate says," Dark is beautiful". Fair enough. The best chocolates in the world are dark, more darker more healthier it is. I am sure there is a larger proportion of black forest cake lovers than white forest. I am not a fan of either of these. The guilt free indulgence of chocolate in it's cake version is when we bake it. Home made butter and country eggs are the two naturally sourced ingredients in our cake and curd too in this chocolate cake of ours. 'Ours' referring to my mother and myself. We do not like cakes which uses oil instead of butter. Oil goes well with just carrot cake. Do not think that we bake a lot of varieties, ours is a small town and sourcing some of the exotic ingredients mentioned in some of the recipes is quite a task. So we bake those which puffs up with the simplest of the companions available. After lot of trials and tribulations, the failed 'buzz feed' and 'you tube' videos, we have found what is right for us. The super moist chocolate cake which we make from scratch. This is the recipe for our never failing chocolate cake even if we are not adding lemon juice to it. The theory of lemon juice is my mother's she says that will never fail the cake any way not in the case of this cake.

Required Ingredients:

Cocoa powder     - 5 1/2 table spoon

Hot Water            -  1/2 cup

Sugar                   -   2 1/2 cup ( powdered), can reduce according to your taste.

Vanilla essence    -  2 teaspoon

Salt                      -  1/2 teaspoon ( do not add salt if you are using salted butter)

Baking Soda       -  1 teaspoon

Baking Powder   -   1/2 teaspoon

Flour ( Maida)    -   2 1/2 cups

Curd                   -    1 cup

Butter                 -    1 cup

Eggs                   -    4

• Add the cocoa powder into the hot water and mix it without forming any lumps. Start adding the cocoa powder in small amounts into the water and mix it well otherwise chances of forming lumps are more.
• Separate the egg white and yolk.
• Sift the flour, baking powder, baking soda twice and keep it aside.
• Prepare the baking tray by either spreading a butter paper or spreading butter and then dusting flour or cocoa powder on it. Be sure to use a medium or large sized pan for baking. 
• Preheat the oven at 180 degree Celsius for 15 minutes.
• Beat the butter, salt and sugar until soft and fluffy.
• To this, beat in egg yolks one by one.
• Add the cocoa mixture and essence to this mixture.
• After mixing this well, add the sifted flour and curd alternatively allowing proper blending.
• Beat the egg white until foamy.
• Fold in this egg white mixture to the cake batter.
• Pour in the batter to the already prepared bake dish careful not to fill unto the brim. Make sure you have poured unto the 3/4th of the tray only.
• Bake it at 180 degree Celsius for 30- 40 minutes at  the least. Poke in a fork and pull it back. A clean fork points to the perfectly cooked cake. The temperature of different ovens can vary. So set the temperature and time accordingly.
• Do make sure you are somewhere around so that you sense the smell and prevent it form getting burnt or over cooked.
• That's all!! Clean fork after 30-40 minutes will give a clean chit to the perfectly baked super moist chocolate cake.

And then we say it again, Dark is beautiful!! Spread the message.