Ingredients
Method
- Sift all the dry ingredients the flour, baking powder, soda and salt. It's best to measure the flour using a kitchen scale in gms instead of a measuring cup as we often tend to take more than required resulting in a dense cake.
- Bloom the Cocoa by mixing with hot water, sugar. Sift the Cocoa. Add instant coffee. Mix well. Blooming Cocoa with a hot liquid ahead helps to intensify the chocolate flavor.
- Beat the eggs till frothy for 30 secs. Add sugar in small batches mixing well. Beat on high till almost triples, becomes pale white.
- Add the oil or melted butter and vanilla essence.
- Add the dry ingredients in three batches alternating with the milk ending with the dry ingredients. Fold gently till just incorporated. Do not over mix.
- Pour half of this batter into the cocoa mix. Mix till incorporated.
- Grease a 7inch baking tin with oil, dust the sides with flour, place a parchment paper at the base.
- Pour equal quantities of vanilla & chocolate batters alternately from the center. Make swirls using a toothpick.
- BAKE @160C for 60-65 MINS Or Till a toothpick inserted in the center comes clean.
- Allow to cool in the tin for 20 mins before demolding. Loosen the sides gently. Then Reverse on to a plate. Cling Wrap airtight refrigerated till you slice it.
- After slicing, Microwave for few seconds to get soft texture. Serve it warm.
Video
Notes
Its best to measure the flour and other ingredients using a kitchen scale instead of using a measuring cup as we often tend to take more than required resulting in a dense cake. A Kitchen scale does not cost much, link given below. It will always give you perfect result. All my recipes have been made by weighing using a scale instead of cups for perfect result so i highly recommend using it.
I have used oil instead of butter for this recipe but you can use melted & cooled butter same qty instead.