Chocolate cake (Wheat flour)

Name: Chocolate cake (Wheat flour)
Total time: 1800 s
Yield: 6 Cupcakes
Cuisine: Indian
Ingredients: 1 Cup Wheat flour; 2 Tbsp Cocoa powder; 1 Tsp Baking powder; 1/2 tsp baking soda; 1 pinch salt; 1/2 cup powder sugar; 1/2cup+ 5 Tbsp water; 1 tsp instant coffee powder; 3 Tbsp Butter; 2 tsp lemon juice instead of vinegar not available; 1 tsp vanilla essence; sheet Butter paper or baking sheets; As needed chocolate cream for decorating; 1 1/2 Tbsp Nutella chocolate; 1/4 tsp butter,; 2 Tbsp milk

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#NoOvenBaking #chocolatecake
#flavour2 #sweet
Thank to Chef Neha's no oven baking recipe, I learn to make wheat chocolate cake using instant coffee powder for first time. So far I’ve made lots of biscuits, egg and non-egg flour cakes. But these cupcakes were best according to my daughters. They loves it so much that I has to bake it again for second time on same day

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

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Ingredients

30 mins

6 Cupcakes

For dry ingredients
1 CupWheat flour
2 TbspCocoa powder
1 TspBaking powder
1/2 tspbaking soda
1 pinchsalt
1/2 cuppowder sugar
For wet ingredient
1/2cup+ 5 Tbsp water
1 tspinstant coffee powder
3 TbspButter
2 tsplemon juice instead of vinegar not available
1 tspvanilla essence
sheetButter paper or baking sheets
As neededchocolate cream for decorating
1 1/2 Tbsp Nutella chocolate
1/4 tspbutter,
2 Tbspmilk

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Steps

30 mins

1

Add all dry ingredients- Wheat flour, cocoa powder, baking powder, baking soda & salt and sieve mixture then add 1/2 cup of sugar powder to it.
Take another bowl and pour 1/2 cup of water to it. Add coffee powder, butter, vanilla essence, lemon juice to it then mixed this wet ingredients.
2

Now Mix dry ingredients into wet ingredients. Do not over mix if required add water in tbsp quantity to make mixture. Here I added 5 Tbsp water. Mix well slowly in one direction to make smooth batter. Batter should be perfect consistency. Preheat Pan. spread salt on the bottom of pan then place a small dish on it and heat on high flame for 7 mins.
3

Grease cupcakes moulds and put them on a plate containing butter paper.
Transfer cake batter in the moulds. Tap 2 to 3 times and place this plate on the small dish inside the pan. Cover pan with lid and bake for 20-25 minutes on low flame. Check with toothpick if it show little batter then cover and bake for 5 minutes more. Check the cake again if toothpick is clean then remove the cupcakes from pan and cool down it for 5 minute.
4

Gently brush with milk. Unmould and cool on a wire rack. After it come to room temperature decorate cupcakes with chocolate cream.
For chocolate cream
Add 1 Tbsp Nutella chocolate, 1/4 tsp butter, 2 Tbsp hot milk to the mixing bowl, then heat it for 5-6 mins until chocolate is completely melted. Apply it on cupcakes then sieve cocoa powder on it
5

Refrigerate these cupcakes for at least 15 minutes before serving.