The climate over here has jumped to nearing 40s in just a week’s time. Last week, the climate was much calmer, however we have been having awefully humid days and nights for the past three days. Thanks to the fluctuating climate, everybody seem to be having some or other sort of virus attacks. My family is also not spared. HD is a bit jittery with slight fever and cough, both the kids are struggling with really bad clogged nose. I have no complaints, just a throatache and ear pain which is really irritating… hehe… That ensures that we have a calmer weekend, without any huge plans, which is also such a relief! And yes, that goes to say, umma has decided that we do no cooking as she also needs a public holiday, so both of us go ahead to take some rest… 😉
Off to the recipe for today, it’s a very easy chocolate cake that I had baked during one of my instant cravings. What attracted me to this recipe was the term “one-tin”. The recipe asks to mix all in the tin and bake in the same tin. From what I experienced, I would have preferred it to be “one-bowl”. It is better to mix all the ingredients in a bowl, and pour the batter into a greased pan and bake accordingly. When all is done in the bowl, you shouldn’t expect your cake peices to come in perfect shape! If you are really not bothered about the shape of the piece you get, then definitely you can try!!! This cake is more crumbly and dry than fudgy and moist, however since it’s chocolate cake, it didn’t take much time to disappear… 🙂 Recipe adapted from here
- 200 gm plain flour
- 175 gm brown sugar
- 4 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 75 ml oil
- 1 tbsp vinegar
- 2 tsp vanilla
- 250 ml milk
- 150 gm chocolate chips
- Preheat oven to 180 degrees. Grease an 8 inch pan well. Add all the dry ingredients into the prepared pan and whisk well.
- Pour the oil, vinegar and vanilla in three different spots of the dry ingredients.
- Add the milk on top and slowly stir with the whisk till the batter is well combined and without any lumps.
- Sprinkle the chocolate chips on the top.
- Bake in the oven for 30-40 minutes till the tester comes out clean.
- Cool in the tin for around 15 minutes. Cut out from the pan and enjoy as it is, or with a scoop of ice cream on top - awesome as a meal-ending dessert!!!