Summer vacation is going on. The afternoons are spacious. An ardent chocolate lover is home.
We plan to bake a cake.In this heat,nuts are the last thing in our mind.Still we add a few cashews and lots of chocolate chips.The chocolate lover is pleased and the mom is happy too.
I ain’t fond of chocolate. For me,its just another thing. Rest of the family usually goes gaga over it. So its expected that every second bake should have chocolates. I however, try to find a balance. After all chocolate is just another thing:)
This is a basic recipe which can have many versions. This cake is made with minimum ingredients. It’s healthy and wholesome as it doesn’t have butter or refined flour. The chocolate chips add extra sweetness and flavor.
I have used a normal teacup of 175 ml for measurements.
Whole wheat flour: 110 g
Unrefined Desi Sugar : 1/2 cup
Oil : 1/3 cup
Eggs : 2
Milk : 1/3 cup
Vanilla essence : 1 tsp
Baking powder : 1 tsp
Baking Soda :1 pinch
Chocolate chips :2 tbsp
Cashew nuts roasted : 1 tsp
Line the bottom of the baking tin of size 8.5 x 4 x 2.5 inch with parchment paper. Apply oil on the sides and dust with flour. This will prevent the cake from sticking at bottom and sides.
In a bowl,sieve flour and baking powder 5 -6 times. Don’t skip this step. Sifted flour is lighter than unsifted flour and is easier to mix into wet ingredients.
Beat two eggs in a large bowl with a hand whisk. Add sugar and beat again. You can use an electric beater too. Start at a low speed and continue the process till the mixture becomes fluffy.
To the mixture, add oil and vanilla essence and give a thorough mix.
Preheat the oven at 180 C for 10 minutes.
Add dry ingredients to wet mixing gently in between. Do it in two or three parts.
Add milk and fold all the ingredients gently. Avoid over-mixing. In the end mix in the chips and nuts.
Pour it in the prepared cake tin. Tap the tin 2 -3 times on the counter to release the air trapped.
Bake at 160 C for 25 minutes. The cake will leave the sides of the pan when done.
Cool it for an hour and serve with Chocolate or Vanilla ice cream.
All the ingredients should be at room temperature.
Baking time may vary for different ovens.
Oven door shouldn’t be opened before half the time for the baking is over.
The cake should be cooled for five minutes before taking it out of the cake tin.