This was a cake my mother called a ‘jatpatt’ cake because it is done so fast and was perfect for a quick baking session. It was so simple because it’s made in one bowl without multiple technical steps. I didn’t really expect much from this recipe but my mind was BLOWN by how good it was. The cake recipe is a modified version of this one found on All Recipes.
This is now my go-to chocolate cake recipe that doesn’t require fancy ingredients. And pair it with fluffy chocolate buttercream icing (a modified version from Handle The Heat) and you will be in FOOD HEAVEN my friends. Trust me, it’s sooooo gooooood.
For the Chocolate Cake:
- 1½ cups maida (flour)
- 3/4 cup cocoa powder (i like this Hershey’s one the best)
- 1 ½ cups sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla essence
- 1 cup boiling water (most imp!!)
- 1 tsp instant coffee powder (optional)
For the Chocolate Buttercream Icing:
- ½ cups powdered sugar
- 100 gms of melted dark chocolate
- 100 grams of salted butter (room temperature)
- 1 tsp vanilla essence
- Preheat oven to 180C and get a big pan and line with wax paper/grease with butter & dust with flour. (If making it in the pressure cooker – follow the technique here)
- Sift the maida, cocoa powder, baking powder & baking soda together so there are no lumps
- Add the sugar & salt and mix it
- Make a small well in the centre and add your eggs, milk, vegetable oil and vanilla essence and beat until everything is well combined (about 3-4 minutes) It’s ok if your sugar hasn’t melted completely
- Slowly add your boiling water and keep mixing so it’s well incorporated.
- Your batter will be more watery than other cake batters but don’t worry about it! It should also look a little bubbly which is all good
- Pour into a pan and bake for 30-35 minutes & let it cool on a wire rack.
- If using a pressure cooker, bake for 60 minutes and let it then cool off.
Chocolate Buttercream Icing:
- Melt the chocolate by microwaving the chocolate bar on high heat in the microwave for 20 seconds. Take it out, stir it a bit and keep again for 20 seconds. Repeat until completely melted (don’t keep it in for 1 minute continuously, it will burnnn)
- Beat the sugar, butter & vanilla essence together until well combined
- When the chocolate has cooled, add it in and mix well.
- You want to have a stiff buttercream – by that I mean when you use a spoon and run it through the bowl, it should stand stiff and not fall down/melt down
- If your buttercream is too gooey, add some more powdered sugar and beat it
- Then just cover the cooled cake with the icing and enjoy!!!
- Your water for the cake should be BOILING. It makes all the difference and is the secret ingredient into getting your cake all soft and fluffy
- If you feel your buttercream is too sweet, add some cocoa powder to balance it out
- Make sure your eggs and milk are at room temperature
- Cool it in the fridge after adding the icing and then keep it out for 2 minutes and serve. This helps the buttercream set and doesn’t get messy. But if you like it ultra gooey then serve straight after icing!