Double chocolate chip cake

Double chocolate chip cake 

Sometimes a simple conversation gets me all excited about writing a blog post. Well frankly speaking,when I made this cake last year I had firmly decided that I was not going to make yet another post on perfect chocolate cake since I had blatantly announced in the past about how I had found my perfect chocolate cake way back in 2014 and then a different recipe in the beginning of 2015, another recipe mid 2015 and so no so forth.

Anyway like I said the most unexpected experiences ,whether a simple conversation or a sudden meeting or just reminiscence of certain feelings can change my want to write about my experience.

This cake is for days when I feel sad and  lonely or days when I feel happy. This was made on a day when I felt confused and I dont know if it was the cake but I finally decided that I need a solo trip outside the country. I mean I did take my first solo trip last year but a) it was in India b) Not to mention it was probably the safest place I could go to where I have gone a thousand times. c) I loved that solo trip hence this year it shall be my first solo trip. Note to self ;Stop buying MAC lipsticks , stop browsing those clothes on Jabong and Myntra, stop wanting that dutch oven . Ok I need that  dutch oven but I have got to stop buying clothes and makeup.

I made this cake yet again last week and the bestie and I enjoyed the slices.

Its simple its fluffy, light yet firm enough to qualify as a coffee cake and is dark , not too sweet and is tender and yes it has butter , not vegetable oil or olive oil but good old butter and some milk thrown in for good measure. The thing is I do not like frosting with these butter based coffee cakes or tea cakes it makes the entire cake way too heavy but then I didn't want the cake to be completely plain so in went some chocolate chips and I had my rich dark double chocolate chip cake.

So basically here is how you make this basic cake :-

Makes 6 servings (Approximately 350 calories per slice )

120 gram sifted all purpose flour
40-gram Dutch cocoa powder (I use the brand Hintz) you can use anything you want
130-gram caster sugar
100-gram butter
1 tsp baking powder
1/2 tsp bicarbonate of soda
50-ml Full cream milk
80-gram dark chocolate chips (I used one with 70% cocoa content)
2 medium sized eggs

Extra butter and flour for preparing the pan

Before you start off make sure the butter is at room temperature and I mean at room temperature. If you have forgotten to take the butter out of the fridge the only option is to wait till it becomes soft at room temperature. Please do not try to microwave it to soften the butter.

Preheat the oven to 170C for 10 minutes to 12 minutes.

Prepare your 6 inch pan by greasing it and then using flour to coat the surface tap out any extra flour.

Cream the butter with the sugar till its light and fluffy. I use a hand held non electronic whisk and it works beautifully. Hardly takes 3 minutes to 4 minutes. Add the eggs one by one whisking the mixture vigorously each time you add an egg.

Now sift the flour, cocoa powder , baking powder and bicarbonate of soda. Use a wooden spoon to gently fold in about 1/2 the dry mixture with the wet mixture and then slowly fold in the rest of the dry mixture. In the end add the milk bit by bit and fold it in quickly. Add  3/4th of the chocolate chips and fold that in and sprinkle the remaining on top once you transfer the mixture to the pan. It is crucial that you fold in the flour and not whisk it in if you want the cake to be fluffy and soft.

Pour it in the pan and bake for 45 minutes to about an hour. I use a 52 litre  OTG by Morphy Richards and it took me about 50 minutes. Once a toothpick inserted in the center comes out clean your cake is done.

1. Important points if you want a fluffy light moist cake as opposed to dense and gummy 1. Always fold in your dry ingredients with a light yet firm hand . Use a wooden spoon with a broad head.
2. The size of your pan plays a crucial factor in how much the cake rises. Here is an easy tip which I picked up quite a long time ago. The batter must reach 3/4h the length of the pan. Any less and your cake will be flat anymore and it spills over the edges dirtying not to mention wasting batter. 
3. The batter must go in as soon as it is done. So preheat the oven and quickly make the batter. This isnt the time for multitasking so concentrate and plan ahead. 

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