Let me tell you a secret. Secretly, I am a baking diva.
Okay, its not a big secret anymore, given my fascination of the Oven and all things which come out of there; like pie, quiche, tart, muffin, and well, the incredible number of other things that you can bake. But, my ABSOLUTE favorite is the cake. Rich, moist, dark, and chocolate laden being my favorite.
So when I began baking the other day, I was thinking of my best friend Dee and also of R, and I decided to bake away to glory. The result was this stupendously good cake which my father polished off mostly, and The Man didn’t get any because Dee was a glutton. But, it was a good cake all the same, and yes, I know C I am supposed to bake you one, and I will. I just have to get some more chocolate because I think whatever I had in the house went inside this one.
For the Cake –
Beat three eggs for a minute or so till they are compromised properly and is evenly golden with a wire whisk, preferably.
Add 1 cup sugar, and beat for a couple of minutes.
Add 1/3rd cup plain (preferably not low fat) yoghurt, 1 teaspoon vanilla essence and 1/3rd cup vegetable oil (I like sunflower, soybean, and canola, NOT PEANUT) and beat again.
In another container sieve together 2/3rd cup plain flour, 3 tablespoon cocoa, a pinch of salt and a teaspoon of baking powder
Lace a baking pan with Butter and dredge with flour (I used 8×8 square glass one). Meanwhile, pre-heat your oven at 180 degrees Celsius for 10 minutes.
Add the floury dry team to your wet team, mix everything up together and if there are lumps in it, its okay. Walk away for a few minutes. Then pour it in the pan and spread evenly.
Bake for about 25 minutes or so, or till a toothpick inserted at the thickest part of the cake (generally the center of the cake) comes out with a few clinging moist crumbs, and not gloopy stuff.
Let it rest a while before you think of getting it outta pan.
See that structure? That’s crucial for cooking chocolate. A good bit of water on a big bowl, on top of which goes small bowl, inside which goes normal semi-sweet baking chocolate (I used 200 gms).
Add BUTTER, 50 gms per 200 gms.
Let it melt over low heat (go away please) and once it has melted, beat the hell out of it.
Pour over cake, smooth it over the edges, and let it cool.
Okay, that was just me. But hey, look at the CAKE.