Last week at G’s farewell dinner, I was put in charge of making his favourite chocolate cake. Since I had spent most of the day worrying about value added and works contract and goods and services and other such taxes, and how they would affect my project here, I decided to play it safe and go with an easy, never-fail recipe. From the scribbles at the back of her well used recipe book, here’s Mercy’s Moist Mochalate Cake.
2 cups flour (atta works well too)
2 cups sugar (this is not a recipe for the faint hearted!)
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 big pinch of salt
1 cup oil
1 cup hot black coffee
1 cup milk
1 tsp vanilla essence (which as usual I didn’t have)
Mix the dry ingredients together well. Add the wet ingredients, eggs last, and mix well till smooth. The batter is thin and runny. Bake at 180 degrees C for 20-30 minutes. It rises a bit so use 2 cake tins if needed.
Ice with cream cheese frosting. Or my Indian version with hung curd and powdered sugar.
Easy Peasy. I iced only one of the two cakes and tried to save the second for A and the kids from K high school. But no such luck. It all disappeared too quickly, so I made another quick batch later! Stay well G, drive safe and come back soon!