Remember my 'sweet' cravings at night that i have mentioned before? Well, Tuesday night was one of those nights where i didn't want to have the Haagen Dazs Dulce de Leche ice cream in my freezer, but wanted an ultra moist cake instead. Ro hates it when i am still in cooking mode after he gets back home, and acts all cute saying its 'together time' and hates it even more if i need to use a blender at 9 in the night. So i gave him a choice...shopping and baking is therapeutic for me..so if it wasn't baking, then it had to be shopping and yes i wanted a Prada bag, nothing less than that :) He said shop, but do it right now...which I obviously couldn't and so I just decided to go ahead and bake. I wanted to bake this walnut upside down cake, but Ro begged and pleaded to bake a chocolate cake instead. He is so chocolate biased, and he tricked me into making this boring chocolate cake. Considering I made it in a matter of 1hr, it was nice and spongy and served the purpose, but i so don't want to make a boring chocolate cake on my 'bake or shop' day again.
This is adapted from my moms, extremely easy, Beat & Bake Chocolate Cake recipe.
All purpose flour- 100gms
Sugar- 1 cup
Cocoa Powder- 45gms
Baking Powder- 1 1/4 tsp
Baking Soda- 1 1/4 tsp
Salt- 1/2 tsp
Oil- 1/4 cup
Egg- 1 large
Boiling water- 1/2 cup (add 1/2 a tsp instant coffee powder once it starts boiling)
Vanilla extract- 1 tsp
Pre heat oven to 170C
Mix all the dry ingredients together in a mixing bowl. Make a well in the centre and add all the wet ingredients, except the boiling water.
Beat on medium for about 2 to 3 minutes and add the boiling water. Fold in the batter...not too much, just enough to mix it well. It may be a bit runny, but its ok.
Transfer to greased cupcake moulds or a 6" cake pan. Cook for about 50 minutes or until a skewer comes out clean.
Cool for 15 minutes before you take the cupcakes off the mould.
I greased some ramekins and poured the batter into those. I got 6 normal cupcakes and 4 ramekin puds.
Notes: You can use a little less than 100gms of butter for oil.
I screwed up with the oven temperature, and so after baking it on 170 for 25 minutes, i reduced it to 150 and cooked for another 30 minutes.
My cupcakes were ready in 40 minutes.