I’m not particularly fond of chocolate. Did I ever tell you that? I don’t remember throwing tantrums for chocolate or chocolate-y things. Except once. When I was about four months pregnant, I desperately wanted some dark chocolate thins. But that was that. I know. I’m one of those.

I do, however, love baking with chocolate. Not just because people I bake for adore chocolate and can eat it in any form, any time of the day. There is something about chocolate that makes you want it. In my case, there is something about chocolate that makes me want to bake with it. I always have slabs of chocolate at home so I can melt them down and use to dip cake balls into, or make birthday cakes from.  Like this one. And this one. When I go baking-stuff-shopping, I always pick up chocolate chips to make cookies from or throw into a banana bread. I like my fair share of hot chocolate once in a Mumbai-monsoon-while, and having a bar of chocolate or a jarful of 70% can really come to the rescue.

The only form of chocolate that can, perhaps, make me happy is the old-fashioned chocolate cake. By “old fashioned,” I mean the kind of cake that mothers of my generation would bake at home. The kind that were made before cooking chocolate or any other fancy chocolate came to India. Amma would buy her tin of Cadbury’s Cocoa powder (strongly telling the grocer she wanted Cocoa, not Drinking chocolate) and make a very basic chocolate cake and top it with a rich chocolate glaze icing. My brother and I would spoon generous amounts of fresh cream, straight from the top of the milk pot, onto the hot cake and make funny noises while eating it. It is this chocolate cake that I crave for. Sometimes.

This is a no-fuss recipe that gets done in minutes, really. The result is a light and happy chocolate cake that will take you back to childhood. Who are you making it for today, then?

Ingredients for the cake:

  • 1 and ¾ cup all purpose flour
  • 1 and ¼ cup sugar
  • 1 and ¼ cup butter
  • 4 heaped tbsp. cocoa
  • 1 tsp. baking powder
  • ½ tsp. vanilla extract
  • ¼ cup milk
  • 4 eggs

Method:

  1. Grease and line an 8 inch round pan or other pan of choice.
  2. Preheat the oven to 180 degrees centigrade.
  3. Sift the flour, baking powder, and cocoa together in a large mixing bowl.
  4. Place the butter, sugar, vanilla essence, and eggs in a blender and whiz for about a minute, until creamy.
  5. Add the milk and whiz for another 15 seconds.
  6. Pour into the dry ingredients and fold lightly.
  7. Pour into the prepared pan and bake for 50 minutes or until a skewer comes out clean.
  8. Invert onto a serving plate and serve warm with cream or ice cream.
  9. Or, sprinkle with icing sugar and cocoa. Or decorate with chocolate buttercream.

Ingredients for chocolate buttercream:

  • 50 gms. butter
  • 100 ml. thick cream
  • 2 tbsp. cocoa
  • 2 cups icing sugar (more or less as required)

Method:

  1. Place all the ingredients in a large mixing bowl and combine using a hand blender or wooden spoon.
  2. Use to top or sandwich cakes or cookies.