Chocolate Sponge Cake in Saucepan
Let's make the coffee first
Not to drink but to make the best chocolate cake
1 tsp of coffee
2 tsp hot water
Stir well to dissolve coffee granules
Keep aside to bring to room temperature
1 cup of sugar
Make fine powder in mixie or blender
2 eggs
Oil 1/2 cup
Blend for 30 secs on high speed
Vanilla essence 1/2 tsp
Chocolate essence can also be used instead of vanilla
1/2 cup milk
Blend everything together
Measure flour in a tea cup. Just remember to use the same tea cup to measure all ingredients (flour, cocoa powder, sugar, oil, milk)
Flour 2 cups (tea cup)
1/4 cup of cocoa powder
Baking powder 1 tsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Sift all dry ingredients through sieve together to mix well
Pour half of the egg mixture into the flour mixture
Mix gently with a spatula
Add rest of the egg mixture and mix lightly
Batter should be smooth and silky, any lump free
Coffee concoction, previously prepared
Mix gently in one direction only
Mix until there is no traces of flour at the bottom of the bowl
Take a clean & dry saucepan, any kind of saucepan of aluminium, steel, non-stick will work for this recipe
This is a 7" diameter saucepan
Add few drops of oil/butter/ghee to grease the pan
Grease the saucepan well to cover the base and sides
Take butterpaper cut into size of base of the saucepan
Place it to the base of the saucepan
Add few drops of oil to grease the paper
Pour the cake mixture into the pan
Do not fill the pan more than 2/3 portion, cake may overflow during baking
Tap the pan couple of tims to release air bubbles from the cake batter
Heat a tawa on medium flame for 5-7 minutes, any kind of heavy duty tawa (iron, aluminium) will work for the process
Place the cake batter filled saucepan on the hot tawa
Cover the pan with a lid which will allow to escape the steam
Now cook the cake for 1 hour on lowest possible flame of gas
Check the cake after 1 hour
If cake feels woobly, increase the flame to medium and cook for another 15-30 minutes depending on size of the pan.
After another 30 minutes
Insert a skewer ot knife in the middle of the cake
If the knife comes out clean Cake is Done
Remove the saucepan immediately from tawa to prevent over-cooking the cake
Keep the saucepan on a wire rack to bring the cake to room temperature
Super soft and spongy chocolate cake
Once the cake is at room temperature take a blunt knife. Butter knife is better for this job.
Now run the knife along with the side of the saucepan to loosen up the cake from side
Now unmold the cake. Place a board/plate on top of the saucepan. Now fip it carefully along with the saucepan
Tap couple of times at the back of the pan and gently remove saucepan
Cake will be removed smoothly without sticking to the pan
Remove the butter paper
Clean bottom
You can see how fluffy and spongy this chocolate cake is
Enjoy with a cup of coffee
