Chocolate Cake Candy
Top Rated Recipe
Key Details:
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prep time: 1 hour 20 minutes
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Dessert
Cuisine: Fusion
Key Ingredients:
Refined flour
Cocoa powder
Softened butter
Castor sugar
Milk
Chocoalte sauce
Colourful gems
About Chocolate Cake Candy
Table of Contents
Delicious chocolate made more inviting for the kids with colourful gems
Read More- Refined flour 1 cup
- Cocoa powder 200 gms
- Baking powder 2 tsps
- Softened butter 1 cup
Step 1. Preheat oven to 180º C. Grease an ovenproof glass dish.
Step 2. Sieve together refined flour, cocoa powder and baking powder into a mixing bowl.
Read MoreIngredients
- Refined flour 1 cup
- Cocoa powder 200 gms
- Baking powder 2 tsps
- Softened butter 1 cup
- Castpr sugar 1 cup
- Milk ¾ cup
- Chocolate sauce as required
- Colourful gems as required
How to Make Chocolate Cake Candy (Stepwise Photos)
Method
- Preheat oven to 180º C. Grease an ovenproof glass dish.
- Sieve together refined flour, cocoa powder and baking powder into a mixing bowl.
- Take butter and sugar in another bowl and beat with an electric beater till light and fluffy.
- Add the flour mixture, a little at a time, and continue to beat till well mixed.
- Add milk, a little at a time, and mix well.
- Transfer the batter into the glass dish, keep the dish in the preheated oven and bake for 10-15 minutes.
- Bring the glass dish out of the oven and demould the cake onto a platter. Poke a few holes in the cake with a skewer. Pour the chocolate sauce over it and spread it evenly with a butter knife.
- Sprinkle the gems all over the surface. Cut into squares and pack into tiffin boxes.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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