CLASSIC CHOCOLATE CAKE

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I had wanted a light chocolate cake , to put frostings on . This recipe was just right. This is a tweaked version of the chocolate fudge cake.

Why this recipe works for me: My favorite chocolate cake is the chocolate fudge cake by Alice Medrich. I wanted to keep the base  , the same  and convert it into an oil based cake , which is slightly more moist cake that's fit for frostings .

RECIPE

1.  1 cup all purpose flour
2. 1/4 cup plus 2 Tbsp. unsweetened cocoa powder
3. 1/2 tsp baking powder 
4. 1/2 tsp baking soda
5. 1 tsp plus 1/4 tsp salt
6. 1/3 cup  oil
7. 1+1/4 cups granulated sugar 
8. 3 large eggs
9. 1 tsp vanilla essence(optional)
10. 4 Tbsp. yogurt plus 1/4 cup water(or 1/2 cup milk plus 1 Tbsp. lemon juice)
11.  1/2 cup boiling water

Method

Preparing the pan:

• I have used a 10 inch non-sticky Bundt pan for this. Coat the pan with oil.
  

          

• The cocoa needs to be sifted.If you are lazy to do so (like me),combine cocoa powder and sugar first.The sugar will break down the lumps in cocoa powder.Then combine dry ingredients in the same large bowl.
• Pre-heat oven to 325 degree F , for 15 minutes.
• Put 1/2 cup water for boiling.This can be done in the microwave too.

• To the dry ingredients , add  yogurt , eggs, oil ansd 1/4 cup water .Beat on low speed for 2 minutes.

  

  
  

  

  
  

  

   

• Stir in boiling water and beat on medium speed until the batter just incorporated. The batter will be thin .

         

• Pour into pan and bake.
  
• Bake in a  325 degree F pre-heated for 28-30  minutes until a toothpick inserted comes out clean.
  
  
  

• Cover the cake with a kitchen towel. Keep aside for 10-15 minutes.
• The cake should be still warm to invert it . Loosen the sides with the tip of a plastic spatula. Using a plastic spatula helps to avoid the sides of the non-sticky pan from being scraped.
  
  
  
  
  
  

• Invert the Bundt pan onto a plate . Keep it inverted on the plate for 5 minutes. The cake will slowly be released from the Bundt pan and fall on to the plate.
  

        

• I personally like warm cakes. Enjoy it warm or cooled.
  

      

Mindful Baking!!

• If you are in a hurry ,the above one-bowl method works. But if you have time to plan ahead ,then hey .this is a 3-egg recipe.Make use of the whipping up power of the 3 egg whites(2-egg recipe won't make much of a difference).
• Whip up the egg white with the sugar.Do everything like the chiffon cake method.Adding hot water in the end.Because the egg whites are being whipped up, you can reduce the leavening agent(baking powder) , by 1/4 tsp.
• Bake it at 325 F for 35 minutes.

NOTES

•  I do not use vanilla essence for cakes that call for more than 1/4 cup of cocoa powder.
• I have used a non-sticky Bundt pan . I just oil the pan. I don't dust it with flour . The cake slides out easily. 
• For an 8 inch aluminum pan , bake at 350 degree F - 35-38 minutes in a 350 degree preheated oven.
  
• Forgot to pre-heat ?????: No problem , for the above bundt pan ,bake for 35 minutes at 325 degree F. 
• When baking in a bundt pan , without pre-heating , there is not much of a difference , but in a normal 8 inch pan , the middles rises up way too high .
• The above recipe is a slight variation of my mother's chocolate cake:Below is the original recipe

1. 1-1/4 cup flour
2. 1-1/4 cup sugar
3. 1/2 cup butter
4. 1/2 tsp baking soda
5. 1/4 tsp baking powder
6. 1/4 tsp salt
7. 1/2 cup curd
8. 2 eggs
9. 2-1/2 Tbsp cocoa powder
10. 1/2 cup water