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Chocolate Cake Recipe Indian Style

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Dark Chocolate Pumpkin Bundt Cake Recipe from Sally's Baking Addiction
Dark Chocolate Pumpkin Bundt Cake Recipe from Sally's Baking Addiction from people.com

Introduction

Chocolate cake is one of the most sought-after desserts in India, and for good reason! It's incredibly moist, rich, and full of flavor. This chocolate cake recipe is a classic Indian-style version that is incredibly easy to make and will be sure to please. It's the perfect dessert for any occasion, from birthdays to anniversaries.

Ingredients

For this chocolate cake recipe, you'll need the following ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1/2 cup melted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup semi-sweet chocolate chips

Instructions

This chocolate cake recipe is incredibly simple to make. To begin, preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line it with parchment paper.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Beat until just combined. Gently fold in the chocolate chips.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serving

Once the cake is completely cool, you're ready to serve. Serve this chocolate cake with a dollop of whipped cream or a scoop of ice cream. It also makes a great accompaniment to a cup of hot tea or coffee. Enjoy!

Storage

This cake can be stored at room temperature in an airtight container for up to 3 days. It can also be frozen for up to 1 month. To freeze, simply wrap the cooled cake in plastic wrap, then aluminum foil, and place in a freezer-safe container or bag. To thaw, place in the refrigerator overnight.

Nutrition

This chocolate cake recipe yields 8 servings. Each serving contains approximately 343 calories, 17.3g of fat, 44.5g of carbohydrates, and 3.9g of protein.


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