Chocolate Cake
A short home-style guide to Chocolate Cake, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Plain flour (maida)No plain flour (maida)? Use atta, sifted (the result is denser).
- Eggs (Anda)No eggs? Use paneer or firm tofu in curries and rice dishes.
- Sugar (Cheeni)No sugar? Use jaggery (gur) or honey, added gradually.
- Butter (Makhan)No butter? Use ghee or oil.
- Milk (Doodh)No milk? Use milk powder mixed with water, or diluted tinned milk.
- Cocoa powderNo cocoa powder? Use melted dark chocolate (use less butter).
- Baking powderNo baking powder? Use a pinch of baking soda with a squeeze of lemon, or skip it (the result will be denser).
In the oven
- Mix butter and sugar, beat in eggs, then fold in maida, cocoa, baking powder and milk.
- Bake until a toothpick comes out clean.
In the air fryer (about 50 min)
- Mix butter and sugar, beat in eggs, then fold in maida, cocoa, baking powder and milk.
- Pour into a small tin and air fry at 160°C for 25 to 30 minutes until a toothpick comes out clean.
Air fryer tip: Use a small tin that leaves a gap around it for the air. If the top browns too fast, cover it with foil.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.