Method
Chocolate cakes have not earned the name sinfully delicious for no reason. These decadent and extremely rich chocolate laden cake are worth dying for. Layer it with chocolate frosting and they are simply heavenly or serve it with a scoop of your favourite vanilla or chocolate ice cream and it`s a different dimension of chocolate cake eating all together.
From kids to grown ups, a majority of people like chocolate cake. The first cake that comes to everyone`s mind be it a birthday or festive celebration is chocolate cake. Serve it without frosting or any accompaniments with a hot cup of coffee or as it is and it would still taste as good as ever.

Pre-preparation:
Pre heat the oven to 200 degree centigrade
Grease a 9 inch baking tin round or square. Place a baking sheet and keep aside.
On a double boiler melt chocolate pieces along with milk till melted and dissolved.

Method:
1) With a hand blender or blender jar add the sugar (if using granulated). Powder it down till fine.
2) Add the butter and beat with the sugar till creamy.
3) Add the egg one by one and beat till creamy and frothy. Add the extract and blend again.
4) Add the melted chocolate to the liquid and blend again.
5) Sieve through the dry ingredients two to three times to remove any lumps.
6) Gradually fold in the liquid to the dry ingredients till you get a lump free batter. Do not mix rigorously
7) Transfer the batter to the cake tin and bake at 200 degree centigrade for approximately 35-40 minutes.
8) Insert a long needle or toothpick to check if the cake is done.
9) Once done remove and let it cool.
10) Flip it over a plate and release the cake from the bake tin.
11) Spread the frosting and garnish with chocolate strands accompanied with vanilla ice cream or creme anglais.

Note:
1) Do not open the oven door often to check on the cake, This hampers the baking temperature and could impact the rising of the cake.
2) You can substitute vegetable oil for butter if you do not want the cake to be too rich.
3) Add a tsp of gelatin powder to the cake batter, it prevent the surface of the cake from cracking.
4)Do not over mix the wet and dry ingredients and make sure the wet ingredients are prepared first followed by the dry ingredients as baking powder will lose its effect and hence not let the cake rise.
5)You could halve the flour using 1 cup Maida and 1 cup whole wheat flour if you are health conscious.
6) If applying a frosting you could bake the batter in two different tins and reduce the bake time. You could also reduce the cake tin size, and bake a tall cake and cut it into two or three layers.
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