Chocolate
cake
Ingredients:
o
1 cup Room-temperature
soft Butter
o
2 cups
Sugar
o
1 cup Eggs
(5 eggs)
o
1 tsp Cream
of tartar
Dry-ingredients:
o
2 cups
Whole-wheat flour
o
½ tsp Baking
powder
o
½ tsp Baking
soda
o
1 cup Cocoa
powder
o
Salt
to taste, about ½ tsp.
Wet
ingredients:
1
cup Cream-curd . (Cream with curd-culture
after some time becomes cream-curd).
Plain
yoghurt if necessary
1
tbsp Water to mix the baking-powder and baking-soda in before adding to the
curd mixture.
Method
o
Whisk
the butter with powdered-sugar. Let it
stand.
o
Crack
all the eggs into a bowl. Add the
cream-of-tartar powder. Let it
stand.
o
Switch
on the oven to preheat to the required temperature – 350F.
o
Mix
the baking-powder and baking-soda in a little water and mix that into the curd
(yoghurt).
o
Sift
the dry-ingredients together.
o
Grease
the cake-tin generously with butter.
Then put in a cup of the sifted-dry-ingredients and swivel the cake-tin
so that the greased inner surface is floured.
Tip the excess flour back with the rest of the sifted ingredients.
o
Whisk
the butter and powdered-sugar again till soft-peaks form.
o
Add
the eggs approximately one by one to the butter-sugar mixture, whisking after
each addition.
o
Whisk
the mixture well till well-defined peaks form.
o
Add
some of sifted-dry-ingredients and then some of the cream-yogurt. Repeat this, alternating the
sifted-dry-ingredients with the cream-yogurt till they are completely added. Add a little plain yoghurt if the batter is
not loose enough. Or red-wine!
o
Pour
into the greased and floured cake-tin, making sure the edges are battered.
o
Open
the oven and slip the filled cake-tin onto the top-shelf of the oven. Close the oven door gently.
o
Let
the cake bake for 20 – 35 minutes till the wonderful aroma arises.
o
Gently
open the oven door, being careful of air draughts and carefully slide the
cake-tin out and onto a hot-safe surface.
Let it cool.
o
Frost
as desired.
o
Serve.
Notes
·
Be
careful with the hot cake. It’s rising
so it should cook in a stationary atmosphere.
And cool in a stationary atmosphere.
No comments:
Post a Comment