Today we are here with the easiest, most delicious, guilt-free recipe of a fudgy chocolate cake there could be! Almost all the factors that stopped you from indulging in this all-time popular dessert have been eliminated and replaced with healthy alternatives. There will be no butter, no oil, no refined flour and no icing. I know what you must be thinking….how can this cake possibly be worth the trouble? Worry not; as it will live up all the expectations you can build up about chocolate fudge cakes!
This cake is my super talented mom’s derivation, who taught me the recipe and patiently let me mess up the kitchen repeatedly until I got it right! So let’s get started. Just gather these easy-to-find ingredients, follow the steps and remember to thank me at the end as you gobble down mouthfuls of this mouth-watering dessert. 😉
Prep Time: 10 mins
Cook Time: 35 mins
Whole wheat flour 1 ½ cup
Cocoa powder ½ cup
Sugar 2 cup
Baking powder 1 ½ tsp
Baking Soda 1 tsp
Salt a pinch
Walnuts as needed
Eggs 4 nos. (large)
Curd 1 cup
Milk cream 1 cup
Vanilla Essence 1 tsp
- Sift all the dry ingredients together (except the sugar and walnuts) and keep aside.
- Beat the four eggs together in a mixing bowl till fluffy. Add the sugar and continue beating till the sugar and eggs are properly combined.
- Add the curd, cream and vanilla essence one by one and blend lightly after each addition until the mixture is smooth and light textured. Side note: Replacing butter with cream not only reduces the saturated fat content but also adds important nutrients like calcium, phosphorus, riboflavin, and vitamin A!
- Now slowly add the dry ingredient mix to the wet blend a couple of tablespoons at a time and mix gently until just combined. If the batter seems dry or too thick, you can add 2-3 tablespoons of milk to it. Do not over mix as doing so develops the gluten in the wheat, leading to a denser, chewy cake. A few small lumps are perfectly fine. 🙂
- Gently pour the cake batter into a lined, buttered and dusted baking dish. Tap the dish and smooth the batter to remove bubbles.
- Top up the surface with lots of walnuts!
- Now we have two ways to bake the cake which you can choose depending upon the desired texture and consistency:
- Sponge cake: Bake in the microwave setting at full power (900 W) for 6-7 minutes. The cake will be soft and spongy and have the most wonderful rise.
- Fudge cake: Preheat the convection oven and bake at 180 C for 35 minutes. The cake will be brilliantly fudgy and moist.
- Remove the fully baked cake from the dish after its slightly cooled and cool it completely on a wire rack before slicing.
- Eat and repeat! Top up with your favorite sauce/ice cream/nuts for an even more heavenly experience.
A few helpful tips for the perfect cake:
- Stick to the measurements as given. No guesstimates, please. Even slight variations can lead to unexpected results!
- As much as possible, use ingredients close to room temperature unless otherwise specified. This helps in avoiding unwanted reactions between different components.
- If microwaving, increase time in 30 second periods after the first 6 minutes and check for doneness in the middle till satisfied.
- Plain home-set curd and cream accumulated and refrigerated at home over a few days, work excellently for this cake.
So there you go folks…a cake recipe you can keep going back to, without risking all the hard work you’ve been putting in at the gym! 😀
Please try the recipe and let us know your thoughts, ideas, and experiences in the comments.
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