Cake Pops

Cake pops are tiny bite-size cake balls prepared with cake and frosting, and they are the centre of attraction for kid’s during birthday celebrations.

You can even call them Cake Lollipops!!

The best part about making cake pops is that we don’t need special moulds. Homemade cake, homemade icing, sprinklers, chocolate and lollipop sticks… that’s all you need!

Preparing cake pops is a lot of fun and we can involve kids in the whole process.

Kids have vivid imagination and we can let them use their favorite sprinklers, crushed cookies, colors for theme based birthday parties and with colourful royal icing they can draw their favorite cartoon characters on cake pops.

You don’t really have to bake a cake for preparing cake pops – you can use left over cake from the fridge. Usually, for cake pops butter cake is better, but if it is not butter cake then also we can use it along with buttercream frosting or chocolate ganache (truffles consistency). Dark Chocolate Ganache

Preparing Cake Pops is not a difficult task but there are a few points that you need to keep in mind.

Points to Remember:

  1. Cake dough should be chilled while rolling cake pops. Cold dough is helpful in keeping the pop’s shape perfect.
  2. Use measuring spoon to get same sized cake pops.
  3. Before inserting stick in the cake pop, dip the stick in melted chocolate first. It will help cake pop to get glued to the stick.
  4. You can use melted white or dark chocolate or white or dark chocolate ganache to coat cake pops.
  5. Use oil based colours to add colors in white chocolate. Chocolate will seize if you will use water based colours.
  6. After some time melted chocolate will start becoming thick, so heat it again for a few seconds in the microwave.
  7. After rolling cake pops, keep them in the fridge for 2-3 hours.
  8. If you have a big batch of cake pops to prepare, then let the half batch remain in the fridge. It is very important that while dipping pops in melted chocolate they are chilled.
  9. If you want to add two colours in one cake pop, then first dip in one colour, let it dry completely and then dip into another colour.
  10. How and where to keep cake pops? I will give you a very simple solution. Don’t throw away the thermocol sheets within various packets that you get during shopping (online or otherwise). Thick thermocol sheet will hold your pop sticks nicely. If you are preparing cake pops for some celebration, then you can decorate these thermocol sheets too.
  11. If you don’t have thermocol sheet, use your cup cake liners and the job is done!

Ingredients:

Butter cake, Buttercream or Chocolate Ganache (truffles consistency), Sprinklers, white or dark chocolate, oil colours (optional), lollipop sticks, thermocol sheets or cupcake liners.

Process :

Crumble the cake in a bowl.

Add butter cream or chocolate ganache and mix it nicely with cake crumbs.

Cover the bowl with cling wrap and keep it in the fridge for at least 1-2 hours. Later, take out the bowl from the fridge and with the help of measuring spoon take a little quantity of the cake dough and prepare round shaped pops.

Keep these pops in a bowl covered with cling wrap back in the fridge till they are nicely chilled.

To melt chocolate, use microwave or double boiler method. Keep sprinklers ready in different bowls. Take out cake pops from the fridge.

First dip the lollipop stick 1/2 inch in the melted chocolate.

Now insert cake pop in this stick and dip it in bowl of melted chocolate. Let the chocolate drip off a little over the bowl.

If you feel that chocolate coating is very thin, you can do second coating also. Remember that cake pops are chilled, so melted chocolate settles down very fast. Before it becomes dry, coat cake pops with sprinklers of your choice and stick them upright on the thermocol sheet or place them on cupcake liners. Finish all your cake pops in the same way.

Aren’t they glorious and gorgeous!!!

You must be having leftover cake in the fridge from Christmas celebrations. Try these colourful cake pops and welcome 2020!

Wishing you all a very Happy New Year !!!

 

Wheat Flour Thumbprint Cookies with Salted Caramal Sauce

Thumbprint cookies are also festival cookies just like  Eggless Wheat Flour Stained Glass Cookies. I tried these cookies also with wheat flour and filled with homemade Salted Caramel Sauce.

 

New year and Christmas festival holidays are on. Your house would be buzzing with all chitter-chatter of your guests, relatives and running around tiny tots. Winter season is at its peak and no one wants to sit indoors if bright sunny day is there. Kids keep playing whole day with their friends or cousins and they are frequently get hungry. Cookies or biscuits are the easiest snacks to munch on in between the meals but white flour (maida) based cookies are not good for health to be consumed frequently. So, why not prepare these festive thumbprint cookies with wheat flour. Taste will be slightly different, but nothing is more important than the health of your dear family members!!

I have used the same recipe which I had used for glass tinted cookies. But I feel that for some readers sugar might seem to be a bit less, probably because I filled these cookies with salted caramel instead of regular fruit jam.

For me, with salted caramel filling, these cookies were a yummilicious treat😋😋😋 as I personally have reduced sugar in my cookies lately.

As fruit jams are sweet, I feel that cookie with less sugar should create a balance. But if you feel that 1/4 cup of sugar is less, increase it upto 1/3 cup of sugar.

If you have some inhibitions baking these cookies along with the filling of fruit jam or caramel sauce, bake cookies with empty indent. Salted caramel sauce or fruit jam can be filled after baking the cookies also.

The most attractive or challenging part about these cookies is to achieve no cracks in cookies during baking. Long time back I had tried thumb print cookies and it was such a disaster that now also I couldn’t dare to bake all cookies together.

So, I baked one cookie only as an experiment and it came out just beautiful!!

I didn’t have a big batch of cookies to bake, but now I was confident and thrilled to bake rest of the cookies.

And right at this moment power went off! I was puzzled and confused as cookies were filled with caramel sauce.

My oven does not run on my apartment’s generator but fridge does. I popped in my cookies in the fridge.

After two hours power was restored and I baked the cookies. I had baked chilled cookies before but these cookies were filled with sauce which was now kind of frozen.

I set the time for 20 minutes and was not sure how the outcome would be. I couldn’t dare to peek into the oven during baking and came out of the kitchen. Ting-tong… timer beeped and I opened the oven and looked…

I was so glad to see these almost crack free pots of yummy salted caramel sauce!!!

Instead of a tiny indent for filling, my cookies looked like delicious wheat flour baked pot of salted caramel sauce… 😂 😂

But who is complaining if the end result is so delicious 😋 😋

You can check other cookie posts also and a separate post regarding your doubts about cookie baking…

Nankhatai (Cookies with clarified butter)

Wheat flour cookies with Jaggery

Eggless Double Chocolate Chip Cookies

Eggless Wheat Flour Stained Glass Cookies

Basics of baking – Cookies (Tips and tricks on how to bake cookies)

Ingredients :

Wheat flour 132 gm (1 cup)

Fine grinded powdered sugar 55 gm (1/4 cup)

Corn starch 7 gm (1 tbsp)

Salt 1/8tsp

Vanilla essence 1/2tsp

Butter 100 gm (slightly less than 1/2cup)

Milk 1-2 tsp if required

Fruit jam or salted caramel sauce

Tips to remember :

  1. Measure your ingredients correct.
  2. Butter should be on room temperature, but it should be firm – not soft.
  3. If sugar is not powdered fine, tiny granules will melt during baking and cookies will expand.
  4. Cornstarch helps in holding the cookies in shape and prevents expanding.
  5. Chilling the dough is very important. Cold dough prevents cookies from expanding and the indent will remain intact.
  6. You can keep the dough wrapped in cling wrap in the fridge overnight and prepare cookies next day.
  7. Instead of spoon, use piping bag to fill the sauce for neatness.
  8. Wheat flour takes more time to bake compared to white flour (maida). So bake these cookies on low temperature for a little bit longer time.
  9. Remember that these cookies are slightly thicker cookies. So baking time will be a bit more and cookies will be brown in colour.
  10. Baking time might vary as different ovens have separate settings.
  11. After baking, transfer these cookies on the cooling rack along with parchment paper. Hot cookies are soft and along with liquid salted caramel sauce they are very delicate.

Process :

Take butter in a pan and cream it. You can do it with the help of strong spatula or whipping machine.

Add powdered sugar and mix it properly.

Add rest of the ingredients except milk cream (use only if required) and prepare dough. Cling wrap the dough and keep it in the fridge for 2-3 hours.

Preheat oven at 160 degrees

Take out the dough and divide it equally for cookies. Roll cookies in between your palms and with the help of your thumb, finger or measuring 1/4 tsp put an indent in between the cookie.

Fill up this empty space with salted caramel sauce with the help of piping bag. If you are not comfortable baking cookies along with jam or sauce, bake them with empty indent and fill them later after baking when cookies cool down completely.

Bake these cookies on same temperature for 20 minutes.

After baking shift these cookies on a cooling rack along with parchment paper.

 

Once cookies cool down completely,you can add on some more taste by drizzling melted dark chocolate all over these cookies.

For longer period these cookies need to be kept in the fridge. After taking them out from the fridge,warm them little bit. Warm cookies always taste out of the world!!

 

Eggless Wheat Flour Stained Glass Cookies

Have you ever tried stained glass cookies with wheat flour and without eggs ?

Though I never did, these pretty looking cookies always attracted me to try them. These cookies with edible transparent look of glass structure in the middle are kind of show stopper in the crowd of different cookies.

But I didn’t want to try them with white flour as we have considerably reduced our consumption of white flour in the cookies. Unlike other regular cookies, these cookies are not supposed to spread. So, I was very sceptical about using wheat flour for stained glass cookies. After a bit of internal debate, I finally decided to go ahead with a small batch for trial with just one cup of wheat flour.

Now I didn’t have same shape of small and big size cookie cutters. But as I had decided to bake these cookies, so didn’t want to waste time to shop for small cookie cutters. When I make up my mind to do something on a particular day, I just don’t want to postpone it for any reason. Otherwise it will be delayed for a few more days. It happens with all of us, isn’t it! I thought that I will use icing nozzles or a small bottle cap for small cutters.

While dough was resting in the fridge, I thought that first I will try baking two cookies only. I hurried a little bit and the shape of one star cookie became a bit elongated. But right now that was not my concern. First, I was eager to see that cookies didn’t spread. Second, how was the tinted glass effect in the middle of the cookie. Third, I was using parchment paper to keep the cookies on baking tray instead of baking sheet. I was scared if hot melted candy will be stuck with the parchment paper.

Baking got over and I was waiting eagerly for cookies to cool down completely.

Slowly, I picked up cookie from the parchment paper and it was neat, not at all sticky and perfect stained glass effect!!!!

How pretty it looks!!!

I loved them a lot and decided to go ahead with the rest of the dough (though I didn’t use dough completely and saved some for my next cookie post).

Do try these cookie as there is so much fun doing them in different shapes and using colorful candies!

You can even turn your Christmas tree  as a Candy Christmas Tree by hanging these cookies there and it would be the most desirable one in the neighborhood!

How cool is that!

 

 

Ingredients:

Wheat flour 132 gm (1 cup)

Fine grinded powdered sugar 55 gm (1/ 4cup)

Corns starch 7 gm (1 tbsp)

Salt 1/8 tsp

Butter 100 gm (slightly less than 1/2 cup)

Vanilla essence 1/2 tsp

Crushed candies or lollipops

Milk 1 – 2 tsp, if required

Tips to remember

  1. Measure your ingredients correctly.
  2. Butter should be on room temperature, but firm, not soft.
  3. If sugar is not powdered finely, tiny granules will melt during baking and cookies will expand.
  4. Corn starch helps in holding the cookies in shape and prevents expanding.
  5. Chilling the dough is very important. Cold dough prevents cookies from expanding.
  6. You can keep the dough in the fridge overnight and prepare cookies the next day.
  7. If you feel that dough has become soft after rolling the dough, chill it again. Firm, chilled rolled dough helps to get sharp, neatly cut cookies.
  8. Use cling wrap or parchment paper to roll the dough. Without parchment paper or cling wrap, dough will stick on the rolling pin.
  9. If you don’t have any cookie cutter, don’t be disheartened. Just use big and small size bottle caps.
  10. These cookies look attractive hanging on your Christmas tree. After cutting cookies and filling them with crushed candies, make a small hole with the help of toothpick. Because these cookies don’t expand, so hole will remain intact after baking also.

But like me if you also forget to make holes, don’t worry, there is a solution for you. Sterilize your embroidery needle and along with the thread carefully do a hole on top of the cookie and your cookies are ready to decorate your Christmas tree.

11. Wheat flour takes more time to bake compared to white flour (maida). So bake these cookies on low temperature for a little bit longer time. High temperature will give cookies brown colour. There is nothing wrong with brown coloured cookies, but I guess festive cookies look better in lighter shade of brown. Choice is yours!

12. Break candy in equal pieces.

13. Don’t fill the empty space with too much candy. You wouldn’t get fancy looking transparent cookie as it will be very thick.

14. During baking while candy is melting, you might feel that the quantity is a bit less. Don’t add more in between the baking. Later added candy wouldn’t melt properly by the end of the baking and it will be a rough patch in the middle of the cookie instead of a beautiful tinted glass look.

15. Baking time might vary as different ovens have separate settings.

16. After baking, transfer cookies onto a cooling rack carefully along with the parchment paper. Hot cookies are soft, so they will break. And don’t forget that melted candy is still warm. It will be firm only after it cools down completely.

I have one more post in the blog related to the baking tips for cookies and a few more cookie posts. Bake a few more variety of cookies for gifting to your friends and relatives during this holiday season!!

Basics of baking – Cookies (Tips and tricks on how to bake cookies)

Nankhatai (Cookies with clarified butter)

Wheat flour cookies with Jaggery

Eggless Double Chocolate Chip Cookies

Process :

Take butter in a pan and cream it. You can do it with the help of strong spatula or whipping mixer.

Add powdered sugar and mix it properly.

Add rest of the ingredients except milk and prepare dough. If you feel that dough is little dry or difficult to bind, use 1 or 2 tsp milk. Shape the dough like a disc and cling wrap it with 2-3 layers and keep it in the fridge for at least 2-3 hours.

Disc shape will be helpful in rolling the dough.

After 2-3 hours take out the dough from the fridge and leave it on the kitchen counter for 10-15 minutes so that it becomes easy to roll.

Roll the dough either in between the sheets of parchment paper or use cling wrap.

If you feel that this rolled dough is not cold anymore, keep it in the fridge exactly the way it is looking in the picture (covered with cling wrap) for half an hour.

After half an hour take the dough out from the fridge.

Preheat oven at 155/160 degrees.

Cut the cookies using different shapes of cookie cutters. I didn’t have small size cookie cutters, so used icing nozzles.

If you want to decorate your Christmas tree with these cookies, make a small hole with the help of tooth-pick.

Break candies/lollipops in even pieces.

Arrange cookies on a baking tray with parchment paper. Fill in different coloured crushed candies evenly in the empty space of cookies.

Bake these cookies on the same temperature for 15 – 20 minutes or till the edges start becoming slightly brown.

Once cookies are done in the oven, take out the baking tray from the oven and carefully transfer cookies along with the parchment paper on a cooling rack.

Candies might look liquid but after cooling they will be firm.

Aren’t these pretty festive cookies!!!

And look at the transparent glass window look…

I was so happy that I just wanted to click them so many times… lol…

So now kids can have cookie and lollipop together.

You can add on some more fun with these cookies by adding a few sprinklers too!

To add colourful sprinklers we need two cookies of same size and shape and edible glue or royal icing.

Keep a few sprinklers in hard candy space, apply royal icing or edible glue around the edges of the cookie and stick another cookie on top of it.

Let it dry and now your kiddos have the most attractive treat – cookie, candy and sprinklers – all three in one!!!

 

Merry Christmas to you all!!!

 

Eggless Double Chocolate Chip Cookies

What is double chocolate chip cookie? Well, double chocolate chip cookies provide more chocolate flavor in choco chip cookies with the addition of cocoa powder along with extra chocolate chips.

Where do we add these extra choco chips?

Initially, while preparing the cookie dough chocolate chips are added and later in raw cookie we add some more choco chips to add extra chocolate flavor.

That’s the reason these are the most popular cookies among kids. You can bake them as return gifts during birthday parties and of course during Christmas celebrations🌲🎄.

One more interesting thing I want to share here – have you ever tasted warm cookies 🍪🍪? Out of the world!!

When I was baking these cookies I had finished my lunch. Generally, I do not eat anything after lunch for minimum 3 hours. But when these cookies were cooling down, I couldn’t stop myself from tasting a tiny bit. I broke 1/4th piece of a cookie while it was still warm. It tasted so wonderful that I gobbled the rest of the pieces and came out of the kitchen with one more cookie in my hand. For second cookie I convinced myself that after some time these cookies will cool down completely and this heavenly taste will not be revived…Lol 😂 😂 😂

How much we fool ourselves but that’s the magic of warm double chocolate chip cookies!!!

Before you start collecting ingredients for the recipe, please go through the post where I have tried to address a few doubts regarding cookie baking… Basics of baking – Cookies (Tips and tricks on how to bake cookies)

There are a few more posts for cookies in the blog. If interested, you can take a look there also…Wheat flour cookies with Jaggery

Nankhatai (Cookies with clarified butter)

 

Recipe credit: https://www.tarladalal.com, though I have done a few changes in the original recipe.

Ingredients:

Maida (all purpose flour)

1 cup minus 1 tbsp

Powdered sugar 6 tbsp

Cocoa powder 2 tbsp

Baking soda 1 tsp

Baking powder 1/2 tsp

Choco chips 3 tbsp

Butter 5 tbsp (75.8 gm)

Vanilla essence 1/2 tsp

Milk 1-2 tsp (optional)

Extra chocolate chips

Process :

Take butter (should be firm but not cold) in a bowl and cream it.

Add vanilla extract/essence and powdered sugar in creamed butter and mix it nicely.

Add rest of the ingredients, except milk and chocolate chips.

When everything is mixed, add 3 tbsp chocolate chips and if you find it difficult to bind the dough, add milk carefully – 1 tsp at a time.

 

Divide the dough in same size balls.

Roll these balls to make them smooth and press them from one side in a bowl of chocolate chips.

Arrange these cookies by giving some gap in the ready baking tray. Bake them for 20/25 minutes at 175 degrees.

Cookies will be slightly firm but delicate and soft while shifting them to cooling rack after baking.

Don’t worry, carefully shift them to cooling rack. Once cookies cool down completely, they will become firm.

But even after cooling down if you still feel that cookies are soft and you really like crunch in your cookies, then just bake them one more time at 150 degrees for 15 minutes and you will get crispy cookies!!!

 

 

 

 

Eggless Vanilla Sponge Cake with Condensed Milk

Plain vanilla sponge cake always look great served with all other spread at the occasion of tea parties. I have noticed that if people don’t bake their own sponge cake,  they still buy and add in their menu for small get-together celebrations.

My choice is always to serve home-baked cake. Just squeeze out little bit time from your busy schedule, as for eggless cakes you don’t need much work. It is just mixing dry ingredients with wet ingredients and rest of the work will be done by your oven!

This recipe gives you a very rich, decadent butter and condensed milk based  cake. Addition of fat in recipes always works wonder with taste and texture. So don’t be surprised if after finishing this delicious cake, you will be asked by your guests to share the recipe.

It is really difficult to save this cake for the next day. But still if you manage to save some, cake will become hard in the fridge as it is a butter cake. So, after taking it out from the fridge, let it come on room temperature or just warm it in microwave for a few seconds.

I have baked this cake in a bundt cake mould. It’s a firm cake and bundt tin holds firm cakes very well and of course a different look makes the cake look attractive. But you can bake it in a regular 8 inch deep or 9 inch round or square cake tin or as two sheet cakes.

It’s a simple recipe with vanilla flavour, but variations in flavour can be done by adding good amount of lemon or orange zest in the batter followed by lemon or orange juice drizzle or some fresh fruits after baking.

I have one more post for eggless vanilla sponge cake in the blog. If you are interested can check this link…

Eggless Vanilla Sponge Cake

Before we start the process of baking, just take a look at some simple tips on baking the cake:

  1. All ingredients (except hot water) should be on room temperature.
  2. Check expiry date on the pack of your ingredients before using.
  3. Don’t open the door of the oven for the first 20-25 minutes of baking. Uneven temperature might result in collapsing the cake.
  4. All ovens have different settings, so complete baking time may vary as per your oven’s temperature settings.
  5. Don’t let the cake stay in the tin for a long time as heat of the cake will turn the bottom of the cake soggy.
  6. This cake can be baked in microwave also on convection mode using the same settings as given in this recipe.
  7. If even after completing the baking time also the top does not turn brown, just switch on top rod only and bake for a few more minutes, but keep a sharp eye. If done for a longer period, cake might burn with excess heat or it will be dry.

I have used 250 ml measuring cup.

Recipe credit: DivineTaste by Anushruti

Ingredients :

Maida (all purpose flour) 1+3/4 cup

Baking soda 1 tsp

Baking powder 2 tsp

Powdered sugar 3 tbsp

Butter ( melted) 100 gm

Condensed milk 400 gm

Water 3/4 cup

Vanilla essence /extract 2 tsp

Additional 2 tbsp hot water

Process:

Grease and dust baking tin and keep it ready. Preheat oven at 175 degrees for 10 minutes.

Collect all wet ingredients in a bowl except hot water (yellow colour is due to melted butter).

Sieve and collect all dry ingredients in another bowl.

Slowly add wet mix in dry ingredients and simultaneously keep on mixing it with wire whisk. In the end, add 2 tbsp hot water. Mix it properly in the batter. Be careful not to over-mix.

Pour the batter in a cake tin and bake for 35-40 minutes or until the sweker or tooth pick comes out clean. Baking time may vary as ovens have different temperature settings.

Keep the tin on a wire rack till it cools down and you are comfortable to hold the tin. Clean the edges with the help of a knife if using normal baking tin and un-mould the cake. Let the cake cool down completely before you serve it.

 

 

Eggless Chocolate Cake

Chocolate cake lifts up my mood if I am depressed. And if I am happy, then also chocolate cake is there to celebrate. It is favourite for kid’s birthday party, best for dessert option and the best companion while you are alone in the house and lazing around, reading a book or just watching tv.

Basically, chocolate cake can be baked for any occasion! Yes, you add on a few extra calories but then do some jogging, walking, or if there is no time for exercise in your busy schedule, then just don’t use lift while getting down from the office building, and if possible while climbing too.

So, now I guess you are all set to bake chocolate cake and give yourself a delectable treat 😋😋😋😋.

This recipe will give you a very moist chocolate cake. It is so good that you might not wait for any frosting. Just let it cool down and keep your plate ready!!

But if you are interested in a tall cake from this recipe, I would suggest you not to use this recipe. For tall cakes, we need butter as butter makes the cake sturdy.

The reason I am more in favour of oil cakes is that after keeping the cake in the fridge, it does not become hard. It remains soft and moist for 3 to 4 days.

Initially, for trial, I had baked this cake with only half of the recipe. My daughter isn’t fond of any icing on the cake (teenagers are difficult to please). She loved this cake a lot and shared it with her friends. I got wonderful feedback from her friends too!!

 

So I decided to go ahead with complete recipe. But now I chose to bake in two 6 inches tin, as my husband and I love frosting with chocolate cake a lot!! Ganache frosting  – Dark Chocolate Ganache – compliments chocolate cake a lot. But you can go ahead with your choice of frosting of whipping cream, chocolate mousse etc….

 

So this recipe is kind of one bowl cake recipe where we just take out the cake from the tin, smear it with frosting and give ourselves a delicious treat 😋.

This cake can be baked in one 9 inches tin or two 7 inches tin. The cup I use for measurement is 250 ml.

Ingredients:

All purpose flour (Maida) 1+3/4 cup
Granulated sugar 1 cup (after measuring powder it)
Baking soda 1 tsp
Cocoa powder 1/4 cup
Instant coffee powder 1 tsp
Salt 1/8 tsp
Oil 1/2 cup
Milk 1/2 cup
Hot water 1/2 cup
Vanilla essence 1 tsp
Vinegar 1 tbsp

Tips:

  1. All ingredients should be on room temperature, except hot water.
  2. Check expiry date before using your ingredients.
  3. Use good quality cocoa powder.
  4. Sieve dry ingredients 4-5 times for eggless cakes. It helps in keeping the flour light and airy.
  5. Do not open oven door until your cake has completely risen, otherwise cake might sink due to variation in room temperature.
  6. Don’t do over-mixing of the batter.
  7. After baking if the top of the cake has slight crust, don’t worry. It will become soft after cooling.
  8. Don’t transfer the cake on a plate while taking it out from the tin. Top layer might stick to the plate as cake will be still hot. Always transfer on a wire rack.
Process:

Grease and dust baking pans. If interested, you can use parchment paper also at the bottom of the pan.

I have used two 7 inch baking pans.

Heat 1/2 cup water and add Instant coffee powder, mix it and keep it separate. Preheat oven at 180 degrees for 10 minutes.

Spread newspaper on kitchen counter and sieve all dry ingredients. Using newspaper is not compulsory, but I find it very convenient if I have to sieve 4-5 times.

Transfer this sieved flour to a big bowl.

 

Collect all wet ingredients in another bowl. Just remember to add vinegar in the end and mix everything.

Pour this wet mix over dry ingredients slowly and simultaneously keep mixing with wire whisk. Don’t do over-mixing.

Pour this batter in ready tins, tap the tins 3-4 few times and keep them in preheated oven and bake for 35-40 minutes.

As each oven is different baking time might vary. (check tip no 5) Check the cake by inserting toothpick – if it comes out clean, cake is done.

Take out the tins from the oven and let them cool down on cooling rack. Clean the edges of the tin with the help of a knife and transfer cakes to a wire rack. Remove parchment paper and let the cakes cool down completely.

You can enjoy this delicious moist chocolate cake just like that….

Or frost it with dark chocolate ganache..

 

and relish your slice!!