Ingredients
1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder (2tablespoon for if you for light taste)
1 teaspoon baking powder
1 teaspoon vanilla extract
170 g butter (can also use less quantity if not butter freaky)
25ml boiling water
3 eggs
1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder (2tablespoon for if you for light taste)
1 teaspoon baking powder
1 teaspoon vanilla extract
170 g butter (can also use less quantity if not butter freaky)
25ml boiling water
3 eggs
Method
1. Preheat oven to 350 deg F or 180 deg C
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin ( I used a bowl but do not consider bowl a good option if you go for double proportion)
3. Melt the butter in a saucepan put warm water in it
4. Sieve flour and baking powder twice
5. Add sugar and cocoa powder to it
6. Take eggs in separate bowl and Beat the egg very well until it becomes lighter and looks like double the original quantity. (As you do while making omelet )
7. Mix 3+5 +6+vanilla essence
8. Now blend this mixture in one direction ( either circular or 8 oriented) till it looks fluffy and smooth
9. Bake at 350F (180 degree)until a wooden pick inserted in center comes out clean, approximately 20-25minutes.
10. Cool the cake.
11. Serve it with vanilla ice-cream ( I used kesar flavor which didn taste good with chocholate flavor)
