Directions
- 1Pour curd into a bowl and beat well until there are no lumps.
- 2Add sunflower oil to the curd mixture and mix well.
- 3Add powdered sugar to the mixture and mix well.
- 4Sieve maida, cocoa powder, baking powder, baking soda, and a pinch of salt into the wet ingredients.
- 5Mix the dry and wet ingredients well.
- 6Add coffee powder (optional) and vanilla essence to the mixture.
- 7Gradually add milk and mix well to form a smooth batter.
- 8Grease a cake mold with oil and line with parchment paper.
- 9Pour the cake batter into the prepared mold and tap gently to release air bubbles.
- 10Preheat a kadai for 10 minutes with sand and a stand inside.
- 11Place the cake mold in the preheated kadai, cover, and cook for 40 to 50 minutes on low flame.
- 12Check if the cake is cooked through by inserting a toothpick; if it comes out clean, the cake is ready.
- 13Cool down the cake completely and then demold it.
- 14Boil water in a pot for a double boiler.
- 15Place a bowl with choco chips and milk or fresh cream over the boiling water to melt completely without lumps.
- 16Pour the melted chocolate ganache over the cooled cake and spread evenly.
- 17Garnish the cake with grated chocolate (optional).
- 18Slice and serve the chocolate cake.
Ingredients
- 0.5 cup Curd
- 0.25 cup Sunflower oil
- 1 cup Powdered sugar
- 1 cup Maida
- 0.25 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- pinch Salt
- 1 teaspoon Coffee powder
- 1 teaspoon Vanilla essence
- 0.5 cup Milk
- 100 grams Choco chips
- 1 tablespoon Milk or fresh cream
Equipment
bowlwhisksievecake moldbrushkadailidtoothpickspatulaknife
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