Remember I told you guys SuMyrtle will contribute to our first guest post? Well here she is giving out one of her cake recipes. Now this girl bakes some of the finest cakes I have eaten. Her upside-down-pineapple cake is yummilicious! I’m not taking anything away from her chocolate cake either, so more from the witty SuMyrtle
Ok, so I am quite lazy when it comes to cooking. Love it, but have to find the easiest way to make something I like to eat. Anything I share, I promise will be easy to make and will involve minimum effort!
This is my signature dish (I suppose you could call it that) – a very simple yet amazingly yummy chocolate cake. There’s only one condition – you HAVE to follow the instructions.
This is a microwave cake, so you don’t have to wait forever for it to bake. Five minutes out and you can set it down between two people – or one person, no problems – and eat it straight out the bowl with a fork (been there, done that).
Alright, enough of my jabbering; here you go:
This makes a decent sized cake, gives around 8 generous servings.
Eggs – 4
Powdered sugar – 1 1/4 cup (Yes, you have to powder it or it burns)
Maida – 1 cup
Baking powder – 2 teaspoons
Milk – ½ cup
Sunflower or refined oil or melted butter – 1 cup
Vanilla essence – 2 teaspoons
Cocoa powder – 4 tablespoons (Ok, I add 6 spoons sometimes)
Sift flour, baking powder and cocoa powder. Keep aside. Beat eggs, and add powdered sugar. Beat till it becomes more than double in volume. Now add the essence. Add oil to the egg-sugar-essence mixture (I recommend the melted cooking butter because the flavor comes out better, but oil works just as well) and mix well.
Fold in the flour-cocoa-baking powder mixture gradually. It gets really thick and gooey once it’s all mixed up. Add milk to get a slightly thinner than dropping consistency. It might seem a bit runny, but it’s OK.
Grease a deep microwavable ceramic bowl or any mould. Pour the batter in – it should only fill the bowl about halfway, because the cake will rise quite a bit. Microwave uncovered on high just for four minutes.
Don’t keep it in for longer even if the surface of the cake does not feel firm and appears wet. Also, don’t use the cake setting if your microwave has one. Just plain microwaving option is what is required.
Let it stand for 4-5 minutes. Let it cool for 5-10 minutes before removing from the baking dish.
For those who though TL;DR: 4 Eggs + 1 1/4 cup powdered sugar + 2 tsp vanilla essence + 1 cup oil/butter + 1 cup flour + 2 tsp baking powder + 4-6 tbsp cocoa powder + 1/2 cup milk + 4 minutes in microwave = chocolate cake
Since I’m lazy, I use Pillsbury chocolate icing and sprinkles to decorate. If you like cinnamon, add equal amounts of cinnamon and icing sugar and dust it over the plain cake. Also works well with vanilla ice cream. So that’s that. Let us know how it turns out if you try this
In the words of Apoorva, BonAppeTea!