Chocolate Cake Recipe with Eggs

This easy chocolate cake recipe is perfect for beginners and home baking. Made with maida, cocoa powder, and eggs, it uses a simple mixie method and cut-and-fold technique to achieve a soft, moist texture. The balanced sweetness and rich chocolate flavor make it ideal for tea time, birthdays, or simple celebrations. This cake can be baked in an oven or cooker and pairs well with chocolate frosting or ganache.

Ingredients

Dry Ingredients

• Maida (all-purpose flour) – 1 cup
• Cocoa powder – 2 tbsp
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Salt – a pinch

Wet Ingredients

• Eggs – 2 or 3
• Sugar – ⅓ cup
• Oil – ¼ cup
• Vanilla essence – ½ tsp
• Lemon juice – ½ tsp

Preparation Method

1. Prepare Dry Ingredients

   • In a bowl, add maida, cocoa powder, baking powder, baking soda, and salt.
   • Sieve everything together once or twice.
   • Keep aside.

2. Prepare Wet Ingredients (Mixie Method)

   • In a mixie jar, add:
     • 2 eggs
     • Sugar
     • Oil
     • Vanilla essence
   • Blend for 30–40 seconds until smooth and light.

3. Add Lemon Juice

   • Add ½ tsp lemon juice to the wet mixture.
   • Blend again for 5–10 seconds.

4. Mix Wet into Dry (Cut & Fold Method)

   • Pour the wet mixture into the dry ingredients.
   • Using a spatula, gently cut and fold.
   • Do not over-mix. Mix only until batter is smooth and lump-free.

5. Adjust Consistency

   • Batter should be pouring consistency.
   • If too thick, add 1–2 tbsp milk or water and fold gently.

Baking

Oven

• Preheat oven at 170–180°C
• Pour batter into greased tin
• Bake for 30–35 minutes
• Check with toothpick

Kadai / Cooker

• Preheat on low flame with salt
• Place cake tin on stand
• Bake covered on low flame for 40–45 minutes

Tips

• Always sieve dry ingredients for a soft cake
• Cut & fold gently to keep cake fluffy
• Do not open lid/oven before 25 minutes
• Lemon juice reacts with baking soda and makes cake soft