After making the vanilla cupcakes, i wanted to try my hand at chocolate, and see if I could make that work (this time at least!) with the new recipe. It worked!! So here goes:
- 1 cup Maida/All purpose flour (apf)
- 1/2 cup unsweetened chocolate powder (i prefer Hershey’s, you can use any other brand, but the taste may be slightly different)
- 1.25 cup thick curd
- 1 cup sugar
- 1/2 cup cooking oil (except olive oil)
- 1 tsp baking powder
- 1/2 tsp soda bi-carb
- 1/2 tsp vanilla essence
- Pre-heat the oven @ 210 deg C / 400 deg F
- In a large mixing bowl, mix the curd and sugar until the sugar has completely dissolved.
- Add in the baking powder and soda bi-carb and let it rest. the mixture will start to “bubble” in 2-3 minutes
- Sieve the maida/apf and chocolate powder together and set aside
- Add oil and essence to the curd-sugar mixture and mix well.
- Gently add the flour and mix thoroughly to avoid clumps
- The mixture should now be in dropping consistency, else add a bit of curds.
- Grease your baking dish/cupcake moulds with oil and lightly dust with maida/apf
- Pour into the baking dish of choice and place in oven
- Bake for 10 minutes
- Lower the temperature to 150 deg C/ 300 deg F and bake for ~18 minutes at the lowered temperature.
- Test the cake by inserting a toothpick into the center. When pulled out, it should be clean, without cake stuck to it.
- Visually, the top should be lightly browned and formed a “crust”
- Let the cake sit for a few minutes in the dish before removing it.
- Let the cake rest on a wire grill to cool. Let it cool to room temperature before cutting.
I hope you enjoy making this quick and light cake!