Name: Double Chocolate Cake recipe by Jyoti Bhalla Ahuja at BetterButter
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 15
Ingredients: 1 1/2 cup Castor sugar; 200 gms Butter; 4 Eggs; 2 tsp Vanilla essence; 1 3/4 cup All-purpose flour; 1/2 cup Cocoa powder; 4 tsp Baking powder; 1 tsp Vinegar; 1/4 cup hot milk; Juice of 1 Lemon; A handful of Chocolate chips; Real Fruit Juice/Sugar Syrup as required

ABOUT Double Chocolate Cake RECIPE

Rich chocolaty and moist cake with a perfect crumb like bakery baked ones. The cake is so versatile that it can also be served as a perfect tea time cake without the ganache, or as a scrumptious dessert served warm with a scoop of vanilla ice cream drizzled with chocolate sauce.

Ingredients Serving: 15

1 1/2 cup Castor sugar
200 gms Butter
4 Eggs
2 tsp Vanilla essence
1 3/4 cup All-purpose flour
1/2 cup Cocoa powder
4 tsp Baking powder
1 tsp Vinegar
1/4 cup hot milk
Juice of 1 Lemon
A handful of Chocolate chips
Real Fruit Juice/Sugar Syrup as required

Instructions

Sift flour, baking powder and cocoa powder together for 3-4 times.
Prepare a cake tin by greasing it and dusting with cocoa powder. Pre-heat oven at 180 degrees for 10 minutes.
In a large bowl, cream 1/2 cup sugar and butter till fluffy and triple in volume.
Separate egg yolks and egg whites. Add the egg yolks in the butter mixture one by one and beat well after each addition. Add vanilla essence and beat again.
Add the flour mixture in 3 batches, alternating with milk. Fold with a spatula using cut and fold method till well mixed. Add vinegar and mix once again.
Beat egg whites. Once it becomes frothy, add lemon juice and continue beating. Once egg whites reach soft peaks, gradually add sugar and beat till stiff peaks.
Add egg whites into the flour mixture with light hands in 3-4 batches so that it doesn't loose air.
Fold in a few dark chocolate chips. Pour the batter in the prepared tin and bake at 170 degrees Celsius for 40-50 minutes or till a toothpick inserted in the center of the cake comes out clean.
Cake should be springy to touch. Mine was done in about 40 minutes. Let the cake cool in the pan for 10 minutes and then invert on the wire rack.
Poke a few holes with a toothpick in the cake and soak the cake with any juice/sugar syrup to moisten the cake. You can use warm milk also to moisten the cake.

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