Guests arriving in half an hour and you don’t know what to do!! Here’s a super quick, soft, spongy, melt-in-the-mouth chocolate cake that will definitely impress them. If you are short of butter, no issues. This recipe needs cooking oil, which has the double benefit that the cake remains soft even in very cold weather.
USE THE BLENDER INSTEAD OF SEPARATE BOWLS FOR EGGS, CREAM, ETC AND REDUCE YOUR WASHING UP TOO.
So here’s the recipe
- 3/4 cup flour (maida)
- 1/2 cup cocoa powder (Flour+cocoa makes 1.1/4 cup)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 4 eggs
- 1.1/4 cup granulated sugar
- 1 cup cooking oil (use refined oil that doesn’t have a strong aroma of its own)
- 1/2 tsp vanilla essence
- 1 tbsp yogurt/curd (take yogurt in a small bowl, add 1 tbsp water, mix well and keep aside)
In a blender, add sugar and oil and blend together for 2 minutes.
Add all 4 eggs and blend for 2-3 more minutes.
Add the dry powders, vanilla essence and yogurt.
Blend for another 2-3 minutes or till it looks homogenous.
**Transfer to a greased baking dish and bake at 230 degrees C for 15-20 minutes.
You can eat it hot from the oven, at room temperature or right out of the fridge with vanilla ice cream. Enjoy eating…
**The oven setting and time will vary according to the brand of the oven so refer to the manual for individual settings.