Old Fashioned Chocolate Cake

an 8 inch, 3 layered cake Conversion Chart Print

Ingredients

1 cup of all purpose flour (maida)
½ cup and 1 tablespoon of granulated sugar (chini)
cup and 1 teaspoon of unsweetened cocoa powder
¼ heaped teaspoon of baking soda
¼ teaspoon of salt (namak)
cup of hot water
4 tablespoons of vegetable oil
2 teaspoons of white vinegar
1 teaspoon of instant coffee granules
1 teaspoon of vanilla extract
2 tablespoons of whiskey (optional)
sugar syrup for soaking

Preparation

1. Pre-heat oven to 180 C. Line the bottom of one 8 inch pan.
2. Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use a mixer as it will not aerate the dry flours.
3. Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.
4. Mix the wet ingredients into the dry ingredients and whisk them till they are just combined. Do not overmix. A smooth batter is not necessary, few lumps in it are fine. If you are adding any liquor, then add it now.
5. Pour batter into the prepared pan. Gently tap the pan so air bubbles are removed and batter spreads evenly.
6. Bake for 20-25 mins in the preheated oven. After about 18-20 minutes, insert a tooth pick towards the side of the pan. If it comes out clean, then cake is done.
7. Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape. I baked three layers by baking this recipe three times separately. And then froze the layers wrapped in cling film. Continue with assembling and frosting the cake.

Notes

Old fashioned chocolate cake is perfect as a moist base for frosting and layering cakes.

Using coffee is optional.