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Chocolate Cake

Ingredients

For the Cake

  1. Yogurt – 50 g
  2. Sugar – 1 cup
  3. Oil or white butter – 25 g
  4. Lukewarm milk – 100 to 150 ml (as required)
  5. Maida – 200 g
  6. Cocoa powder – 75 g
  7. Baking powder or baking soda – 1/2 tbsp
  8. Salt – 1/2 tbsp
  9. Instant coffee powder – 1 tbsp
  10. Threptin Diskettes – 4 to 5 (crushed into a fine powder)
  11. Eggs – 2
  12. Butter – for greasing

For the Coating

  1. Milk – 50 ml
  2. Butter – 2 tbsp
  3. Dark chocolate – 100 g
  4. Dry fruits – a small amount

METHOD

Cake Preparation

  • In a bowl, add yogurt, sugar, and oil or white butter. Blend well.
  • Add 100–150 ml lukewarm milk and beat again until smooth.
  • In another bowl, combine maida, cocoa powder, baking powder or baking soda, salt, instant coffee powder, and crushed Threptin Diskettes.
  • Mix the dry ingredients well and gradually add them to the wet mixture.
  • Add the eggs and whip the batter until smooth. Add more milk if required to achieve the right consistency.
  • Line a pressure cooker with parchment paper and brush it with butter. Pour the batter into the cooker.
  • Close the cooker without the whistle. Place it on a tawa and turn on the gas.
  • Cook on medium flame for 5 minutes, then on low flame for 25–30 minutes.

Coating Preparation

  • In a non-stick pan, add milk, butter, dark chocolate, and dry fruits.
  • Mix well on low heat until smooth. This will be ready in about 5 minutes.

Final Assembly

  • Once the cooker has cooled completely, open it and remove the cake.
  • Spread the chocolate coating evenly over the cake.

And voilà! Your protein-filled Threptin Chocolate Cake is ready.

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