Tuesday, 4 August 2015


All purpose flour - 2 cups
Baking powder - 2 tsp
Cocoa powder - 2 tbspn
Salt - a pinch
Eggs - 4 ( @ room temp )
Sugar - 1 1/2 cup
Oil - 1 cup
Vanilla essance - 1/2 tsp
Fresh cream - 1/2 to 1 cup
Sieve flour, baking powder & salt for 2,3 times . Powder the sugar.
In a large bowl, add oil & powdered sugar. Beat well until its creamy. Add eggs 1 by 1 to this and beat till corporated. Add in vanilla essance. Add fresh cream ( do not use beaters ) & mix well with a spatula. Add flour little by little at a time & fold it with the wet ingredients. Take another bowl & pour1/2 of the batter to it. Sieve cocoa powder to avoid lumps & add it to 1 bowl. Its the chocolate cake batter. Preheat oven to 180 degrees. Grease an " 9 inch " cake tin. Line bottom with parchment paper. First pour a ladle of vanilla cake batter on center of pan, then pour another ladle of chocolate cake batter on top of vanilla batter. Don't shake. Batter itself will spread. Orelse add vanilla batter on 1 side of pan & immedietly pour chocolate batter to the other half of the pan. With a knife, make swirl like designs or cuts. Bake it in a preheated oven for 23 to 30 minutes or till done. Remove when cooled. Cut into slices & serve
If batter is too thick, you can add 1/4 to 1/2 cup of milk to get the desired consistency.

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