Ingredients
Dry Ingredients
1 cup all purpose flour/maida
½ cup cocoa powder
1 cup sugar
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp instant coffee powder(optional)
Wet Ingredients
½ cup plain yogurt
½ cup oil
1 tsp vanilla extract
½ tsp vinegar
1 cup hot water
Glaze(optional)
¼ cup powdered sugar
1 Tbsp cocoa powder
1 Tbsp milk of your choice
¼ tsp vanilla extract
Sprinkles (optional)
Preparation
Preheat oven to 350F or 180C. Line a loaf pan with parchment paper.
Sift and mix all the dry ingredients in a bowl.
In another bowl, mix all the wet ingredients well, using a whisk.
Make a well in the dry ingredients, then gently pour the wet ingredients mixture into the center. Mix them until well combined. Do not overmix.
Pour the batter into the parchment lined or floured and greased loaf pan. Lightly tap the pan on kitchen counter a few times before keeping it in oven, to avoid big holes in the cake.
Bake in a preheated oven for 47 to 50 minutes. Check the doneness of the cake by inserting a tooth pick or skewer. If it comes out clean, the cake is done.
Allow the cake to cool on a surface at least for an hour, before slicing it.
Once the cake is cooled completely, make the glaze by mixing powdered sugar, cocoa powder, milk and vanilla in a bowl/jar. Pour the prepared glaze over the cake immediately. Add some colorful sprinkles or chocolate chips on top.
Slice it and serve!
Note : To make this recipe in a round cake pan change the time, 35 to 40 minutes and check by toothpick test for doneness.
This Chocolate cake recipe doesn’t require an electric mixer, just use a hand whisk or spatula.
