Description
Yummy Indulgence till the last bite.
Ingredients
Scale
- All Purpose Flour – 280 grams
- Cocoa Powder – 60 grams
- Granulated Sugar – 200 grams
- Brown Sugar – 100 grams
- Baking Soda – 1 tsp
- Salt – 1/2 tsp
- Water 235 ml
- Sunflower Oil – 120 to 125 ml
- Apple Cider Vinegar – 1 tbsp
- vanilla Extract – 1 tsp
For the glaze( I eyeballed the ingredients, so the quantity is just approximation)
- Butter – 75 grams
- Cocoa Powder – 50 grams
- Powdered Sugar – 150 grams – to taste
- Milk – as required
- Vanilla Extract – 1 tsp
Instructions
- Preheat oven to 350 F/175 C. Grease and flour a 9-inch bundt pan / mini bundt tray.
- In a large bowl, sift together flour and cocoa powder.
- Whisk in sugar, brown sugar, baking soda and salt.
- Pour in water, oil, vanilla extract and vinegar, whisking thoroughly/beating on a low-medium speed, but quickly, until the batter comes together and is quite smooth.
- Pour into prepared pan.
- Bake for 25-30 minutes or until a tester comes out clean and the cake springs back when gently pressed.
- Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once the cake as cooled, top with any glaze.
- To make the glaze , melt butter. Stir in cocoa. Alternately add powdered sugar and milk as required beating it to spreading consistency. Stir in vanilla.
Notes
You can use white vinegar in place of apple cider vinegar
In place of sunflower oil you can use any vegetable oil
Pour the batter in to the pan/loaf/tin immediately without resting it ; also the cake rises very quickly after setting them in the pan/tray/tin/loaf, so take care to pour the batter in to an adequate tin and only pour a little more than half of what the container can hold
The cake stays fresh even after refrigeration. Take care to place them in a well sealed box. I left 2 of the mini cakes with the glazing on, in a covered stainless steel container; it tasted as fresh as new the next day.
- Prep Time: 15 mins
- Cook Time: 40 mins