Devils Chocolate Cake (Kadhai Cake)
Devils Chocolate Cake (Kadhai Cake)
Ingredients
For the Cake
- 1/2 cup curd
- 1/4 teaspoon baking soda
- 1/2 cup granulated sugar
- 6 tablespoons oil
- 1/4 cup milk
- 3/4 cup all-purpose flour
- 6 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/2 tablespoon instant coffee powder
- 1 cup salt, for kadhai base, or as needed
For the Ganache
- 3/4 cup fresh cream
- 1/2 cup dark chocolate, chopped
For Garnish
- 1 dark chocolate, for shaving
Instructions
- 1
In a large bowl, combine the curd and baking soda. Mix well with a whisk until combined. Set aside for 2 minutes to allow the mixture to turn frothy.
⏱️ 2 min
- 2
To the frothy curd mixture, add the granulated sugar, oil, and milk. Whisk until all ingredients are well combined and the mixture is smooth.
⏱️ 3 min
- 3
Add all the remaining dry ingredients to the wet mixture: all-purpose flour, cocoa powder, baking powder, and instant coffee powder.
⏱️ 2 min
- 4
Whisk the batter until it is smooth and lump-free. Be careful not to overmix at this stage, as overmixing can lead to a tough cake.
⏱️ 3 min
- 5
Set a heavy-bottomed kadhai (or a large pot with a lid) on a heat source. Add a layer of salt to the base of the kadhai. Place a metal stand or an inverted small bowl on top of the salt. Cover the kadhai with a lid and preheat it over medium heat for 5-10 minutes.
⏱️ 10 min
- 6
While the kadhai is preheating, prepare a 7-inch glass mould. Grease the mould with a little oil, then dust it evenly with cocoa powder to prevent sticking. Tap out any excess cocoa powder. Pour the prepared cake batter into the greased and dusted mould. Gently tap the mould a few times on the counter to release any trapped air bubbles.
⏱️ 5 min
- 7
Carefully place the cake mould inside the preheated kadhai, positioning it on the metal stand. Cover the kadhai with its lid. Cook the cake on a low to medium flame for 35-40 minutes. To check for doneness, insert a skewer into the center of the cake; it should come out clean.
⏱️ 40 min
- 8
Once cooked, carefully remove the cake mould from the kadhai. Let the cake cool completely in the mould, which will take approximately 45-60 minutes. Once cooled, invert the mould to release the cake onto a wire rack.
⏱️ 60 min
- 9
For the ganache, heat the fresh cream in a microwave for 30-40 seconds until it is warm but not boiling. Pour the warm cream over the chopped dark chocolate in a bowl. Let it sit undisturbed for 2-3 minutes to allow the chocolate to melt. Then, mix well with a spoon until the chocolate is completely melted and smoothly incorporated with the cream.
⏱️ 5 min - 10
Allow the ganache to cool slightly to thicken to a pourable consistency. Once slightly cooled, pour it over the completely cooled cake, ensuring it forms a thick, even layer.
⏱️ 5 min
- 11
Garnish the cake by grating dark chocolate directly over the ganache for chocolate shavings.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Devils Chocolate Cake (Kadhai Cake)
For the Cake
- 1/2 cup curd
- 1/4 teaspoon baking soda
- 1/2 cup granulated sugar
- 6 tablespoons oil
- 1/4 cup milk
- 3/4 cup all-purpose flour
- 6 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/2 tablespoon instant coffee powder
- 1 cup salt, for kadhai base, or as needed
For the Ganache
- 3/4 cup fresh cream
- 1/2 cup dark chocolate, chopped
For Garnish
- 1 dark chocolate, for shaving
Instructions
- 1
In a large bowl, combine the curd and baking soda. Mix well with a whisk until combined. Set aside for 2 minutes to allow the mixture to turn frothy.
⏱️ 2 min - 2
To the frothy curd mixture, add the granulated sugar, oil, and milk. Whisk until all ingredients are well combined and the mixture is smooth.
⏱️ 3 min - 3
Add all the remaining dry ingredients to the wet mixture: all-purpose flour, cocoa powder, baking powder, and instant coffee powder.
⏱️ 2 min - 4
Whisk the batter until it is smooth and lump-free. Be careful not to overmix at this stage, as overmixing can lead to a tough cake.
⏱️ 3 min - 5
Set a heavy-bottomed kadhai (or a large pot with a lid) on a heat source. Add a layer of salt to the base of the kadhai. Place a metal stand or an inverted small bowl on top of the salt. Cover the kadhai with a lid and preheat it over medium heat for 5-10 minutes.
⏱️ 10 min - 6
While the kadhai is preheating, prepare a 7-inch glass mould. Grease the mould with a little oil, then dust it evenly with cocoa powder to prevent sticking. Tap out any excess cocoa powder. Pour the prepared cake batter into the greased and dusted mould. Gently tap the mould a few times on the counter to release any trapped air bubbles.
⏱️ 5 min - 7
Carefully place the cake mould inside the preheated kadhai, positioning it on the metal stand. Cover the kadhai with its lid. Cook the cake on a low to medium flame for 35-40 minutes. To check for doneness, insert a skewer into the center of the cake; it should come out clean.
⏱️ 40 min - 8
Once cooked, carefully remove the cake mould from the kadhai. Let the cake cool completely in the mould, which will take approximately 45-60 minutes. Once cooled, invert the mould to release the cake onto a wire rack.
⏱️ 60 min - 9
For the ganache, heat the fresh cream in a microwave for 30-40 seconds until it is warm but not boiling. Pour the warm cream over the chopped dark chocolate in a bowl. Let it sit undisturbed for 2-3 minutes to allow the chocolate to melt. Then, mix well with a spoon until the chocolate is completely melted and smoothly incorporated with the cream.
⏱️ 5 min - 10
Allow the ganache to cool slightly to thicken to a pourable consistency. Once slightly cooled, pour it over the completely cooled cake, ensuring it forms a thick, even layer.
⏱️ 5 min - 11
Garnish the cake by grating dark chocolate directly over the ganache for chocolate shavings.
⏱️ 2 min