Ingredients:
|
Maida
(Ap flour)
|
½ cup
|
|
Cocoa
powder
|
3 tbsp
|
|
Baking
powder
|
¾ tsp
|
|
Baking
soda
|
2 pinch
|
|
Salt
|
2 pinch
|
|
Sugar
|
½ cup
|
|
Oil
|
¼ cup
|
|
Milk
|
½ cup
|
|
Egg
white
|
from 1 egg
|
|
(or)
|
|
|
Curd
|
3 tbsp
|
|
Vanilla
essence
|
½ tsp
|
|
Dark
Chocolate
|
100 gms
|
|
Hershey's Chocolate syrup (or) Any brand of Chocolate syrup
|
|
Method:
- Preparing Dry mix: Seive Flour, Cocoa powder, Baking powder, Baking Soda and salt together. Keep aside.
- Preparing Wet mix: Blend Sugar, Oil, Milk, Egg white and Vanilla essence together in a mixie till it becomes creamy. Pour into a bowl and keep aside.
- Chop or grate Dark Chocolate and keep ready.
- Preheat the oven at 180 degrees for 10 minutes. Prepare a suitable cake tray or light weight steel vessel with oil coating and flour dusting.
- Now prepare the Cake: Add Dry mix into the Wet mix in batches and mix gently using a hand whisker or ladle till well mixed. Add grated Chocolate and mix again. Pour into the prepared cake tray or vessel and tap to avoid air bubbles forming.
- Bake for 25-30 minutes. This cake should remain moist inside. So do not over bake. Check with a toothpick. If it comes out little sticky, stop baking. Allow to cool completely.
- Pudding preparation: In a serving bowl, pour some Chocolate syrup. Crumble a piece of cake and spread layered over the syrup. Again pour some syrup and spread crumbled cake. Repeat with 3-4 layers and finally top with syrup. Can garnish with grated chocolate for extra flavour.
- Serve as it is or with ice-cream on the top or heat for 3-4 minutes in the preheated oven and serve hot.
