BOMBAUNTY'S CHOCOLATE CAKE

Bombaunty is my MIL's chechi. She worked in Bombay till she retired and then came to stay with my mother-in-law. Because she worked in Bombay , my husband's elder brother coined the name Bombaunty. From then on she is lovingly called Bombaunty. She is a great cook.
                             My son and my nephew loves this chocolate cake of hers. When they are home for summer vacation at my husband's house , they have this cake everyday. Yes , literally everyday. She makes it whenever it gets over. Oh! she finds so much  joy  in baking and giving this cake to the kids. I would say , this  is the ultimate homemade  chocolate cake I have ever seen . Its velvety, moist and brownish red. The cake plate is wiped clean when offered to guests.

 I have tried to reproduce the same cake but ,till date I couldn't get the exact texture and taste , but still close. Maybe its the magical love she puts into the cake. She does the traditional butter and creaming method .I  just follow my usual one bowl, dump and beat method.In most books this is this is the same recipe for devil's food cake.

RECIPE : This is the same recipe for Devil's food cake

1. 1 stick or 113 gm or 1/2 cup butter
2. 1 and 1/4 cup sugar 
3. 2 eggs
4. 1 and 1/2 cup all purpose flour(can use whole wheat flour, see Notes)
5. 1 tsp baking soda
6. 1 tsp salt
7. 1/2 cup cocoa powder(original recipe calls for 1/3 cup cocoa powder , increased it for a more chocolatey flavor)
8. 1 cup lukewarm milk
9. 2 Tbsp. vinegar 

METHOD

• Line a 9 inch baking pan with parchment paper.
  
• Whisk together the dry ingredients in a bowl and keep aside. This can done ahead .
  

• Pre-heat the oven at 350 degree F for 15 minutes.
• I usually take the butter right out of the fridge and microwave it for 2 minutes on power 2. It looks like this.

       

• Into the melted butter , crack the eggs and put in the sugar.
  
  
  

        

• Beat this on medium-high speed until pale and fluffy(about 4 minutes). Wipe down the sides of the bowl with a spatula.
  

         

•  Alternately add the dry ingredients and the milk and beat on low speed until evenly combined and smooth. Finish it off with the vinegar.

              

                                          

• Transfer to a baking pan.
  
  
  
  
• Bake in a 350℉ oven for 35 minutes. Start checking at after 33 minutes.
• The cake is done when a toothpick inserted comes out clean. Take the cake and cover the cake with  a towel.
  
  
  

                                                      

•  Enjoy when cool.

NOTES

• To substitute whole wheat flour, for each 1 cup of all purpose flour, substitute, 1 cup minus 2 Tbsp. whole wheat flour.
• While baking all other cakes , I put in the flour all at once  and beat , but don't do this in this recipe ,because the flour is more and incorporating it all at once won't work.
• Covering the cake with towel and keep it that way till it cools , keeps the cake moist.
• Bake in 2 , 9 inch pans for 22 to 25 minutes.
• For a 10 inch Bundt pan , bake in a 325 degree F preheated for 38-40 minutes. For tips on using a Bundt pan , see here.
• I tried to bake the batter like the sponge cake batter, but this batter being dense does not work the sponge cake way of baking. Stick to above said method of baking at 350℉ for 35 minutes.