I have been suffering from blogstipation, or rather not able to gather my wits together to be able to pay attention to my blog. The thought of my ignored blog was pestering me and though the mind-mills are churning out ideas, the inspiration to actually get down and write is weak. I, however, have continued to experiment with baking and I decided that the best way to get back to blogging was share this approved recipe (dear friend, Hitesh, and hubby, have drooled over this ebony delight).
Ingredients:
-
- 1 cup refined flour
- 1.5 cups white sugar
- 1 cup (50 gms) unsweetened cocoa powder
- I.5 cups boiling water
- 1 cup vegetable oil or 3/4 cups ghee
- 2 eggs
- 1/2 cup ground almond (with the outer skin)
- 1 ¾ teaspoons baking powder
- 1/2 teaspoon cinnamon powder
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon salt
Method:
-
- Preheat oven to 180 degrees centigrade. Grease and flour a 9×9 inch pan
- Pour boiling water over cocoa, and whisk until smooth. Let mixture cool.
- Sieve flour, baking powder, ground almonds, cinnamon powder and salt, mix well and keep aside as the dry mixture
- In a bowl (or in the juicer jar of the mixer) cream together the sugar and butter/ghee
- Beat in the eggs, one at a time, then whisk in the vanilla extract
- Add the dry flour mixture alternatively with the cocoa mixture, to the creamed mixture and whisk again
- Stir in the milk until batter is smooth
- Pour batter into the prepared pan
- Bake for 6-8 minutes in the preheated oven (at 180 degrees centigrade).
- Lower the heat to 170 degrees centigrade and bake for another 6-8 minutes.
- Check with a fork to see that the cake is cooked inside.
To decorate the cake, try chocolate glaze.
Share and Show: 
