Jun 23, 2010

Moist chocolate cake- using wheat flour

         I am not sure whether the readers of Creative Saga are happy or disappointed to see only cakes and cookies appearing continuously. Its not that I have been baking a lot nowadays. But I was quite eager to post these yummy bakes which has been in my drafts for quite sometime.
         But anyways, who doesn't like chocolate cakes?? They have always been my favourite. My perfect chocolate cake  has always been there to satisfy my cravings. I have made this umpteen number of times for my friends as well and it has always turned out perfect. But this time, I adapted a slightly different recipe using wheat flour, an healthy option  and balancing the other ingredients here and there and this turned out to be even better than the previous one!The cinnamon added a nice taste and flavour to the cake.
moist chocolate cake2
Atta/wholewheat flour- 1 cup
Maida- 1/2 cup
Baking powder- 4tsp
Baking soda-  a pinch

Corn flour- 1/2 cup
Cocoa powder-1/4 cup
Butter- 3tbsp
Brown sugar- 1 cup
Oil- 4tbsp
Milk- 1/2 cup
Vanilla essence- 1tsp
Chocolate chips- 1/4 cup
Cinnamon sugar- to sprinkle on top

       Combine the butter and sugar  to form a creamy mixture. Add the eggs one at a time and beat well. Add oil and the essence.Combine the wheat flour, maida ,corn flour,baking soda ,cocoa powder and baking powder in another bowl. Now add this flour mixture little by little to the above mixture mixing simultaneously to form a uniform batter.Add the milk and mix well.
       Pour the batter to a well greased cake tin (I used 6") and sprinkle some chocolate chips and some cinnamon sugar on the top.
       Bake in a preheated oven at 160c for 45 minutes or till a knife inserted in the center of cake comes out clean.
       Cool the cake. Invert it on a plate. Cool the cake well before you cut them to wedges.
moist chocolate cake1
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