We are starting another new edition, BM#62. At the risk of alienating my regular readers because of this chocolate overload, I am force to do the same. Because I love cooking with Chocolate and luckily my kids love it too. From the recent surprise my fellow BM members gave for my birthday, I realized that everybody think that I love eating chocolate. No, more than eating, I enjoy cooking with it and the fact that I love the look my kids have, on seeing a chocolate treat.
Lets have this understood first, I feature so many chocolate dishes, not because I eat them, rather I enjoy seeing those dishes being enjoyed. Hope we have this cleared now..:)
Coming back to the chocolates and themes, oh yes its going to be a chocolate week again! I didn’t hear those bhooos by the way. The chocolate treats I have lined up for this week will call for more vocal expressions than crying ok. Anyway coming to my obsession to Tea Cakes, I decided to make this Chocolate Tea Cake.
Can you imagine the irony of things? I am neither a tea person nor indulge in Tea Cakes. However the term Tea Cake holds much fancy to me, rather my imagination. The many books I lapped during my growing up years, always had kids enjoying a picnic with Sandwiches, Scones, Tea Cakes and Muffin. This is one of the reason why I am so fond of these dishes.
Tea Cakes have that hold on my imagination and while I didn’t actually drink a tea with my cake, I had my coffee, and arey wah! what a combination yaar, I thought!
So if you like to enjoy a beverage, have this slice and enjoy Life!
Eggless Chocolate Tea Cake / Milk cake
Plain flour – 3/4 cup
Cocoa – 1/4 cup
Oil – 1/4 cup minus 1 tbsp
Ghee- 1 tbsp
Sugar – 1/2 cup
Baking powder – 1 tsp
Baking Soda – 1/4 tsp
Milk – 1/2 cup + 2 tbsp
Vinegar – 2 tsp
Water- 2 tbsp
Vanilla few drops
How to make the Chocolate Tea Cake
Boil the milk and add in the vinegar to curdle it. Keep aside to cool down.
Mix sugar, oil and ghee in a bowl.
Add the curdled milk mixture and vanilla to the sugar and mix to combine.
Add the flour, baking powder and baking soda into the wet mixture and gently fold to combine.
Depending on the consistency add either milk or water to make the batter to dropping consistency. Mine was thick, so had to add 2 tbsp extra milk.
Have a lined baking tray ready. You can use 8″ square pan.
Bake in a preheated oven at 170 degree C for 30 mins
Remove onto to wire rack and cool down a bit before slicing it.
Cool down completely and then slice if you are consuming it later.
Store in an airtight container.
Keeps well for 2 days at room temperature or for a week if kept in the fridge.