Simple Chocolate Walnut Cake:
Ingredients (for a 10" cake ~ 1.25 kg):
4 eggs
100 g butter (preferably unsalted)
225 g sugar
~ 50 g cocoa powder (unsweetened)
125 g multigrain flour (yeah, I don't use maida)
1/2 tablespoon baking powder
3/4 teaspoon baking soda
50 ml warm milk
~ 75 ml hot (and not boiling) water
50-75 g walnuts (either broken coarsely or chopped in an electric chopper)
Preparation:
Set your oven to 175 degrees celsius and grease your baking tin with cooking oil. Line the base of the tin with baking sheet. Keep the tin ready before you get the cake batter ready.
Break the eggs into a bowl and beat with either hand or a blender (I use blender, so the entire preparation is done in 15 mins flat). Powder the sugar (it quickens the preparation), add to the beaten eggs and beat until the mixture becomes kind of stiff. Now add softened butter (don't add after taking right out of the fridge, it won't mix properly).
In a shallow vessel, sieve the flour, baking soda, baking powder and cocoa powder to mix evenly. Add this dry mixture spoon by spoon to the fluid mix and blend. At the end of addition of the dry mixture, it will be a pretty viscous mixture. Now add the milk, blend and finally, add the hot water in small lots.
The mix will now look pretty fluid. Pour into the baking tin and bake for about an hour. To avoid the crust on top, cover with a baking sheet cut to size. This makes the cake softer but needs baking at a lower temperature and for longer time.
After an hour, check the cake by poking with a skewer in the center. If it comes out clean, the cake is done. Take the tin out of the oven and allow to cool. The edges of the cake typically get released from the tin after the cake cools down. Turn upside down with a plate covering the tin. The cake will come out clean. Remove the baking sheet and cut to serve.
Serving suggestion: Pour chocolate sauce in thin lines and garnish with coarsely broken walnuts :)
Ingredients (for a 10" cake ~ 1.25 kg):
4 eggs
100 g butter (preferably unsalted)
225 g sugar
~ 50 g cocoa powder (unsweetened)
125 g multigrain flour (yeah, I don't use maida)
1/2 tablespoon baking powder
3/4 teaspoon baking soda
50 ml warm milk
~ 75 ml hot (and not boiling) water
50-75 g walnuts (either broken coarsely or chopped in an electric chopper)
Preparation:
Set your oven to 175 degrees celsius and grease your baking tin with cooking oil. Line the base of the tin with baking sheet. Keep the tin ready before you get the cake batter ready.
Break the eggs into a bowl and beat with either hand or a blender (I use blender, so the entire preparation is done in 15 mins flat). Powder the sugar (it quickens the preparation), add to the beaten eggs and beat until the mixture becomes kind of stiff. Now add softened butter (don't add after taking right out of the fridge, it won't mix properly).
In a shallow vessel, sieve the flour, baking soda, baking powder and cocoa powder to mix evenly. Add this dry mixture spoon by spoon to the fluid mix and blend. At the end of addition of the dry mixture, it will be a pretty viscous mixture. Now add the milk, blend and finally, add the hot water in small lots.
The mix will now look pretty fluid. Pour into the baking tin and bake for about an hour. To avoid the crust on top, cover with a baking sheet cut to size. This makes the cake softer but needs baking at a lower temperature and for longer time.
After an hour, check the cake by poking with a skewer in the center. If it comes out clean, the cake is done. Take the tin out of the oven and allow to cool. The edges of the cake typically get released from the tin after the cake cools down. Turn upside down with a plate covering the tin. The cake will come out clean. Remove the baking sheet and cut to serve.
Serving suggestion: Pour chocolate sauce in thin lines and garnish with coarsely broken walnuts :)
