| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
portion
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Ingredients
- 1 and 1/2 cups All purpose flour
- 5 tbsp Cocoa powder
- 1 tsp Baking soda
- 1/8 tsp Baking powder – (optional)
- 1/4 tsp Salt
- 1 and 1/2 tbsp chocolate syrup sauce Hershey’s /
- 1 cup sugar Granulated
- 1 cup Water
- 1 tbsp Lemon juice vinegar / – (i used lemon juice)
- 1/2 tsp Vanilla essence
- 1/4 cup Cooking oil
Ingredients
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Instructions
- Sift all the dry ingredients ( all purpose flour, baking powder, baking soda, salt and cocoa powder). Sieve them all together twice so that the ingredients get incorporated completely. Set aside the mix.
- In a large bowl, take water, sugar, lemon juice, vanilla essence and oil. Mix them all together well till the sugar gets dissolved completely.
- Now gradually start adding the sifted flour mixture to the wet ingredients mixture may be in 2 parts.
- Gently mix everything in one direction. Break the lumps forming. The batter will be slightly runny as compared to regular cake batter.
- Now fold in the Hershey’s chocolate syrup and and give a quick stir.
- Grease a 8″ baking pan (any shape) and dust it with little flour on all sides.
- Pour the batter in the center and let it spread outwards by its own. Tap the baking pan slightly to break the air bubbles forming.
- Bake the cake in a pre heated oven at 180 degree C for around 35-40 mins or till the tooth pick comes out clean.
- Allow it to cool and then invert the mold carefully to take out the cake. Cut into desired pieces and serve.
Recipe Notes
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