Whole wheat eggless chocolate cake

WHOLE WHEAT EGGLESS CHOCOLATE CAKE 

BAKED IN KADAI By Navneet Kaur

INGREDIENTS [ 1 cup – 200 ml ]

  • Whole wheat flour or APF(maida) – 1½ cup
  • Coco powder = 1-1/2 tbsp
  • Baking pwdr – 1 ¼ tsp
  • Baking soda – ½ tsp
  • Curd – 1 cup at room temperature [ not very sour ]
  • Sugar – 1/2 cup or more
  • Cooking oil – ½ cup [ odourless /colourless ]
  • Chocolate or vanilla essence – 1 ¼ tsp or 1 ½ tsp (optional)
  • Milk – 1cup apprx. on Room temp.

PREPARATION ~~

  • Sieve the maida twice and take it in a mixing bowl .
  • The curd has to be at room temperature .
  • Grease and dust the baking tin .

METHOD 

Take the big mixie jar, add the sugar and blend it into pwdr .

Now add curd to it and blend it together till sugar melts .

Add baking pwdr + baking soda , beat it .

Cover and keep this mixture for 5 mins in the jar itself .

The mixture will bubble.

**** Meanwhile preheat the oven at 180 * C****

Or Preheat the cooker or pan or kadai for 10 minutes on medium flame or 5 mins on high .

Once the mixture in the jar becomes frothy . [ bubbly ]

Add oil + essence and pulse beat it to blend the mixture well .

Now slowly pour this mixture into the sieved maida flour kept in the mixing bowl .

And add milk little by little in the mix to give a flowing batter consistency.

While pouring keep mixing with a spatula so that no lumps are formed .

**** Remember no beating ,once the flour is mixed .****

Once you finish mixing the flour and the batter is ready .

Pour it in the greased tin and tap it gently twice .

Now pop the tin in the oven and bake it at 180 * C for 30 – 35 mins till toothpick comes clean from the centre . [ mine was done in 30 mins ]

Refer here for baking in kadai /pan /cooker –

Once the cake is done allow it to cool for 15 mins .

Run a knife around the edge of the tin to loosen the cake .

Invert the tin over a plate .

Once again , cool the cake before slicing .

**** I baked this cake in kadai .

Chocolate cake is ready for icing or serve it plain .

*** Same recipe goes for vanilla / butterscotch / pineapple etc sponge cake just add essence and food colour accordingly and skip coco powder and milk.***

NOTES ~

☆ Once the batter is ready immediately bake it .

☆ No overbeating of batter .

☆ You can use saffola /sundrop .

☆ You can add nuts or chocolate chips or tutti fruiti in the cake.

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