Friday, 24 June 2011

VANILLA CHOCO-CHUNK CAKE

(I know the name sounds a bit ‘off beat’ or rather peculiar but fact is that I have used a chocolate bar instead of chocolate-chips.)

The lovely Mumbai monsoon was the triggered factor behind the creation of this cake. My hands were itching to make something sweet and warm but I was in no mood to make any Indian sweet using milk. Making Kheer of any sorts or even Halwa for that matter would mean that I will have to keep an eye on the burner and keep stirring the contents of the pot every now and then. I wanted to enjoy the monsoon in its full glory from my bedroom window with a cup of hot coffee for company.

I thought of baking a cake and let its warm aromas fill the air I thought Chocolate Chip Cake would be a good idea and would offer a novelty to my daughter but the catch was – I didn’t have chocolate chips! I had a decent stock of chocolates lying in my fridge and I decided to bake a cake different from the ones I normally do. 

Well, chocolate chips are not necessary to whip up a cake. Or are they? Well, not I guessedall I wanted was something chocolaty. So, I used the ones which were available at hand. Hubby had got stock of Belgium chocolates during one of his official trips abroad. These chocolates are somewhat sweeter than their Swiss counterpart. I stuck to the basic recipe of the vanilla cake that I normally bake and added the chopped chunks of chocolate bar to it. And voila it turned out super delicious!! I hope you enjoy the cake as much as my family and I did.


I used the following ratio of ingredients:

1 cup oil or butter

1 ½ cup caster sugar

4 eggs

1 tsp vanilla essence

1 ½ cup refined flour

2 level tsp baking powder

1 cup chocolate chips or chocolate chunks (you can reduce or increase the amount)

Beat together the first four ingredients until well integrated and you have a smooth liquid batter.

Mix together and sift well the refined flour and baking powder. Chop the chocolate bar into small chunks.

Add the refined flour mix in three batches to the liquid mixture gradually along with the chocolate chunks and incorporate well.

Transfer the batter to a greased and dusted baking tin.

Bake at 180 degrees till the cake is done. You can check it by inserting a needle in it. I generally use a knitting needle to check if the cake is done or not.

Once it is done, remove it on a rack. Normally I would say, let the cake cool before you cut it and store it but in this case the cake turned out to be totally irresistible so I would say, “straight away dig into it”!!


As far as serving portions are concerned, really can't say since my daughter and I can polish it off single handedly in a day. Well, jokes apart, serves 5-6.

Note: I would recommend that you use best quality chocolate for a chocolate chip cake because it will make a huge difference to the taste of your cake.

Thanks for visiting and stop over again 

1 comment:

  1. Cake is looking very tasty. It was a good idea to use chocolate chunks.

    ReplyDelete

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