Atta Chocolate Cake in a Pan
Atta Chocolate Cake in a Pan
Ingredients
- 1 cup yogurt
- 1/2 teaspoon baking soda
- 3/4 cup castor sugar
- 1/2 cup sunflower oil
- 1/3 cup milk
- 1 1/4 cups whole wheat flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 cup milk and dark chocolate callets, for topping, or as needed
Instructions
- 1
In a good quality non-stick pan, add the yogurt and baking soda. Mix these ingredients thoroughly using a spatula until the mixture becomes visibly bubbly and voluminous.
⏱️ 3 min
- 2
To the same mixture in the pan, add the castor sugar, sunflower oil, and milk. Mix again until all ingredients are well combined and a homogeneous mixture is formed.
⏱️ 3 min
- 3
Add the whole wheat flour, cocoa powder, and baking powder to the wet mixture in the pan. Gently fold in the dry ingredients using a spatula until no lumps of flour remain and the batter is just combined. Be careful not to overmix the batter.
⏱️ 4 min
- 4
Place a tawa (griddle) on your stovetop and heat it over low-medium heat. Once the tawa is hot, carefully place the pan containing the cake batter directly over the tawa. Cover the pan with a lid and cook for 30 to 35 minutes. To check for doneness, insert a skewer into the center of the cake; if it comes out clean, the cake is ready.
⏱️ 35 min
- 5
Once the cake is done cooking, remove the pan from the heat. Immediately and generously sprinkle the milk and dark chocolate callets over the warm cake.
⏱️ 2 min
- 6
Cover the pan with the lid again and let it sit for 5 minutes. This will allow the residual heat from the cake to melt the chocolate callets, creating a delicious topping.
⏱️ 5 min - 7
The cake is now ready to be sliced into wedges and served warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Atta Chocolate Cake in a Pan
- 1 cup yogurt
- 1/2 teaspoon baking soda
- 3/4 cup castor sugar
- 1/2 cup sunflower oil
- 1/3 cup milk
- 1 1/4 cups whole wheat flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 cup milk and dark chocolate callets, for topping, or as needed
Instructions
- 1
In a good quality non-stick pan, add the yogurt and baking soda. Mix these ingredients thoroughly using a spatula until the mixture becomes visibly bubbly and voluminous.
⏱️ 3 min - 2
To the same mixture in the pan, add the castor sugar, sunflower oil, and milk. Mix again until all ingredients are well combined and a homogeneous mixture is formed.
⏱️ 3 min - 3
Add the whole wheat flour, cocoa powder, and baking powder to the wet mixture in the pan. Gently fold in the dry ingredients using a spatula until no lumps of flour remain and the batter is just combined. Be careful not to overmix the batter.
⏱️ 4 min - 4
Place a tawa (griddle) on your stovetop and heat it over low-medium heat. Once the tawa is hot, carefully place the pan containing the cake batter directly over the tawa. Cover the pan with a lid and cook for 30 to 35 minutes. To check for doneness, insert a skewer into the center of the cake; if it comes out clean, the cake is ready.
⏱️ 35 min - 5
Once the cake is done cooking, remove the pan from the heat. Immediately and generously sprinkle the milk and dark chocolate callets over the warm cake.
⏱️ 2 min - 6
Cover the pan with the lid again and let it sit for 5 minutes. This will allow the residual heat from the cake to melt the chocolate callets, creating a delicious topping.
⏱️ 5 min - 7
The cake is now ready to be sliced into wedges and served warm.
⏱️ 3 min