Okay, today’s post is about a cake! Baking is always fun, even if you are a novice. It would take some time and patience to get the basics right before you can start experimenting though. But, if you stick to a recipe, it isn’t a difficult task. Biting into home-made cakes or muffins always leaves me smug as heaven. As a sweet-tooth girl, ever since I learnt whisking up cake batter, I couldn’t stop. Like a kid spoilt for choice, I reach out for recipes with my googly eyes. Greater the variety, greater the excitement of learning something new, right?
Not having oven at home, could never hamper my trials with baking. Initially I was little disheartened with getting limited to cooker cake recipes. But, it’s hard to keep your hands off from the irresistible recipes. So, I reverted to my mom’s stove – top oven. And it never disappointed me. Only recently, I have learnt its name – Wonder pot. It’s an Israeli invention for baking on gas stove. I am not sure if it’s widely available in supermarkets or kitchen utensils shop. So far, I haven’t been successful in finding a second pot from my local market hauls.
Here is a simple recipe for a chocolate cake. Unlike other chocolate cakes I baked, this one is super light and airy. Cooking in this pot, does gives you a different texture when compared to the conventional oven. It makes the process of waiting for the cake to get baked more interesting. When I saw this recipe up at cookingandme, I had made a fair picture in my mind about what is it going to be like. But, it turned out to be much better than expected! I have substituted butter with cooking oil and followed it. If you don’t eat eggs, you can use flax seed powder instead. The drill is to use mix up 1tbsp of flaxseed meal with 2 tbsp of lukewarm water for each egg. Let the mixture get to room temperature before mixing it to the batter.
- ¾ cup of plain flour
- ¾ tsp of baking soda (soda bi carb)
- ¼ tsp of salt
- 3 tbsp of cooking oil (flavour less)
- ½ cup of powdered sugar
- 1 egg
- ¼ cup of water
- 3 tbsp of cocoa powder
- ¼ cup of milk
- ½ tsp of vinegar or lemon juice
- ½ tsp of vanilla extract
- Sift and mix up the ingredients listed under dry mixture and put it aside.
- Stir up oil, sugar and egg together.
- Add the water followed by a mixture of cocoa powder and milk.
- Now, add the lemon juice/vinegar and vanilla extract.
- Grease the central mould pan of the wonder pot and dust it with some flour. No preheating is required.
- Put the dome shaped disc with central hole on the stove.
- Pour in the batter into the bundt-shaped central pan and place it over the disc and close it.
- Bake it on a high flame for 2 minutes and for 25 – 30 minutes on low flame.
- Check for doneness by inserting a toothpick or knife into the cake. If they come out clean, switch off the stove.
- Cool it for ten minutes and invert it onto a wire rack or plate. Cut it once it cools down completely.
This cake tastes best with or without frosting. The texture reminded me exactly of the layers of a black forest cake. As, nags explained on her blog, you can try this recipe in an oven or a pressure cooker too.