The simplest of 🍫🍫 cakes for Easter!! 🐰
Firstly, apologies for the timing of this newsletter. I’ve decided to send it a day earlier than usual because 1) I haven’t been feeling too well for the last few days, and I didn’t have the energy to finish the draft I actually meant to send; and 2) because it is Easter, a recipe for an easy-ish chocolate cake seemed appropriate. This also means that I’ll be sending just one recipe this issue. Please hang in with me! I do hope that you are all safe and well and doing whatever it is to keep yourselves occupied/busy/happy/content. Proper newslettering should resume from the next issue. P.S. I am still available via email if you want to reach out/say hi/share any recipes that you think other readers would want to try out.
Now, to the “content”. I don’t consider myself an expert baker, let alone a novice. But I find it comforting to approach baking like cooking. In that, my measurements are dictated by what feels “right”, which is at once a foolish, dangerous, and heartwarming approach. I find measurements restrictive. However, that doesn’t help to sell recipes. So, for the first time I used standard measuring cups and whatnot. And of course it worked. And because my parents still live in the 40s, we don’t have a oven here. Instead of baking, I ended up steaming the cake, which resulted in a soft, fudgy and densely chocolate cake, that after a night in the refrigerator, does not actually need any frosting. I did frost it though, because I wanted to live that chocolate-on-chocolate life. No regrets. This cake also has no eggs because my parents refuse to let me bring eggs into their “pure” Brahmin kitchen. I would fight that, and I have many many times, but I would also like to conserve my low energy, while constantly reminding myself that I’m currently under their roof and have nothing to fall back on. Whew.
My point is that this cake is easily customisable – you could make it vegan or add eggs, if you like. Given that we’re all currently facing constraints on what is available in stores, this cake is extremely adaptable and moist, and all kinds of lovely. It also has savoury undertones, thanks to a good amount of cocoa and bittersweet chocolate, but use semisweet/milk chocolate if that’s all you have. Just adjust sugar accordingly.
Chocolate cake
Ingredients
- 2 cups all purpose flour/maida; I used a mix of atta (which is a very finely milled wheat flour) and maida
- 1 cup milk of choice
- 1 tablespoon vinegar/lemon juice; I used apple cider vinegar
- 1 1/4 cups sugar; I used a mix of brown and white. I didn’t want a lot of sugar, so mine came out savoury and bitter.
- 3/4 cup cocoa powder; I used a mix of Hershey’s and Cadbury’s
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup vegetable oil/coconut oil; I used 1/4 cup ghee
- 1 tbsp vanilla extract
- 1 cup boiling water + extra cup of hot water if you’re steaming the cake
- 1/4 cup finely chopped bittersweet chocolate, melted over a water bath
Batter
If using an oven, preheat the oven to 350 degrees F and grease your cake pan/pans. This makes enough batter to fill two 9-inch cake pans. I used a big rice pan (which I suspect was 12 inch) and my cake was quite tall. Line them with parchment rounds, if you have it. If not, grease with butter/oil, and dust with cocoa.
In a separate bowl, mix your vinegar in milk. This makes the milk curdle (it forms lumps and separates the protein in milk) and turns into buttermilk, which gives the slightest tang in the cake and also helps it rise, if you aren’t using eggs. You can use this to make pancakes as well. It works. After you see lumps, add the sugar, vanilla, butter/oil, and melted chocolate and stir once to incorporate. Boil some water on the side.
Add your dry ingredients into a large bowl by sieving them one by one (this is important to reduce lumps and over mixing) and then use a whisk to combine them thoroughly. Do this at least twice. Then add the wet to dry and mix. You will get a sticky batter that seems heavy on the dry ingredients. It’s okay, we want that to happen. Now add the hot water to the mix little by little, while stirring vigorously to incorporate. When you finish adding all the water, your cake mix will have become a flowing batter.
Steaming/baking
If baking, pour the batter in your pan/pans and bake for 35-40 minutes, or until the center is cooked. Test this by inserting a toothpick/cake tester/knife in the center. Let it cool in the pan for 15 minutes and remove it before frosting. Or dust it with powdered sugar.
If steaming on the stove, use a kadai/wok/deep saucepan. Place it on the stove, and place a small stainless steel bowl or plate (a small ceramic saucer should work too), and fill the vessel with the remaining hot water till it just covers the plate. Place the cake pan and close the lid. Steam for about 40 minutes.
If using a crockpot or slowcooker, grease the sides and bottom with oil/butter, and pour in the batter. Just before you close it, cover the top with a clean cotton towel and then place the lid. This is so that the resulting condensation doesn’t soak the cake and make it soggy. Instead the steam escapes either through the sides or gets absorbed by the towel.
Notes
- Add a teaspoon of instant espresso powder/coffee to hot water. Coffee boosts chocolate.
- Hot water helps bloom the cocoa and brings out maximum flavour and also helps the batter achieve the right consistency.
- If steaming cake on the stove, cover the whole pan with aluminium foil so it doesn’t get soggy.
- Any vinegar is fine. Apple cider is better as it doesn’t have such a sharp flavour. If using lemon juice, perhaps use less than a tablespoon, since the flavours might clash.
- If using wholemeal flour, sieve it many times so you get a very smooth flour.
- Make sure to bake/steam the cake as soon as the batter is done. You don’t want to leave the batter sitting, especially with the baking soda and powder, while you prep the oven or the water.
- I did a regular chocolate buttercream frosting, which is a cup of softened butter, 2 cups of icing sugar, and a 1/2 cup of cocoa powder, a tablespoon or two of milk, 1/4 tsp salt, and 2 tsp vanilla extract. Again, adjust sugar, butter, and cocoa according to what you deem is acceptable. A recipe is just a guide; feel free to customise!
Can I end on the very clichéd “some personal news” style note? The kind folks at Eater London asked me to contribute to a list of the best cookbooks, according to food writers and chefs. Granted, I have just rambled on about a Nigel Slater book and other things (I fully agree that owning a cookbook is a privilege and luxury that only a select few can afford). BUT, I rambled alongside my all-time favourite idol Nigella Lawson, everyone’s favourite Ottolenghi, and some other greats. In other words, I PEAKED. Read all about it.
If you’d rather watch something, how about this fun Easter egg special by Claire Saffitz? It’s one of my favourite food shows.
Happy Easter!!
If you have an idea or would like to chat about Shelf Offering, you can contact me at seriouscheats@gmail.com.