This weekend, the little one turned “not-so-little”. Azza is now officially 7, so what she got as her birthday gift is a lecture where she has to start helping thaatha with her chores and start praying as well. 😀 I don’t know whether she liked it or not, and her expression gave out nothing! Hehe… Everybody would tell me that girls tend to grow up faster, and I seem to have seen it with Rasha more than Azza. Azza still acts kiddish, compared to Rasha at that age. May it’s because she is the younger one.
Whatever said and done, observing that her features are changing, considering that she has lost her milk teeth and they are being replaced by rabbit like huge teeth and it is overall changing her face, makes my heart twitch a bit. Don’t we search for the childish traits in our kids’ faces? Don’t we wish they stayed small forever? I am forever telling myself that kids will continue to grow and change. After all, that’s what we did too! I always wonder what umma thought of us when we were growing… Anyway, it’s life, it evolves, and we accept as it moves…
Coming to today’s post… My quest for chocolate cake never ends. But if you ask me which is the chocolate cake that I have made the most number of times, then it is this one! Yeah, I should’ve shared it long back on the blog, but each time I bake it, either the pictures turn out lousy or the cake vanishes. 😉 This is my adaptation of the world famous Hersheys Chocolate Cake. The beauty of this recipe is that all you need is a big bowl, a whisk and a spatula, and of course the measuring cups and spoons. 😉 It is that easy, and not only that, adaptable to your likes.
Can you see the moistness of the cake in the below picture? It is melt-in-mouth to say the least, just like how a chocolate cake should be. I like having this cake warm, so I don’t even wait for it to cool. 😀 Whenever my kids want chocolate cake or we have quick guests, then I end up baking this. You can even make it in the microwave, by just “baking” it between 5 to 7 minutes, by giving it some rest of 2 minutes to check its readiness. Even though you may do a chocolate glaze for the cake, it is not required for this cake.
There is one thing I have experimented for this – you can use normal water, warm water or boiled water in this recipe, however the best texture comes from boiled water. It makes the cake super moist. I won’t say the other options are bad, but it tasted the best with boiled water. Off to the recipe…
- 1 cup all purpose flour
- ½ cup cocoa powder (I used Hersheys)
- ½ cup brown sugar (add more for sweetness)
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ½ cup milk
- ¼ cup oil
- 1 tsp vanilla essence
- ½ cup boiling water (refer notes)
- 1 tsp instant coffee powder (optional)
- Preheat oven to 170 degrees. Grease and flour a bundt pan very well.
- Add all the dry ingredients - from flour to salt - in a bowl and whisk well.
- Make a hole in the center. Break in the egg, add the milk, oil and vanilla essence. Whisk till the mixture is well combined.
- Add the coffee if using to the boiling water and add into the cake batter. Give it a gentle mix. The batter will be runny.
- Pour into the prepared pan and bake for 35 minutes, till skewer comes out clean.
- Cool in the pan for 10 minutes. Carefully invert onto a cooling rack and cool completely. Slice and serve!
You can skip the coffee but coffee ups the flavor of the chocolate cake, so it is highly recommended.
Instead of boiling water, you can use warm water as well. However, I preferred the texture of the cake with boiling water than warm - it was much softer.
You can bake in a normal round pan or even a loaf pan. Bake for around 40 to 45 minutes till done.
I have even baked muffins off this recipe for my elder one’s madrassa party and they turn amazingly well. Since it rises quite well, make sure you fill the muffin cups only till 2/3. The recipe makes approximately 12 muffins. I was sorting out my pictures and realized that this was exactly the same recipe as above… God, got saved from the embarrassment of posting it twice! 😀
Looking for an eggless version? This one is the best that I have tried so far… 🙂