Chcocolate chunks 1/4 cup ( I added about a cup 😂😋
Preparation
Measure all tge ingredients and keep aside.
Line a pan with a parchment paper and krep aside.
Now place a pateela with a glass lid on medium flame and cover it with lid.
While the pateela heats up, in a bowl mix the dry ingredients: plain flour, cocoa powder, baking powder and baking soda.
In another bowl, stir together oil and sugar.
In a small mug add boiling water and add coffee to it. Mix to dissolve the coffee. Add coffee to the oil and sugar mixture and mix. Don’t try to dissolve the sugar. Just a few stirs are enough.
Transfer this to the dry ingredients alongwith 1/4 cup room temperatire water. Whisk until well combined. Do not over mix.
Batter should have ribbon consistency. Add 1-2 tbsp water if its too thick. Transfer the batter to the baking pan.
Now turn the flame to the lowest setting possible (dum wala flame) and place the cake in the pot. Cover with a lid. Bake for 40-45 minutes or until the surface of the cake batter ia not shiny anymore.
Tip to check the temperature of the pateela: pateela is ready to bake the cake when you sprinkle some water on the pateela surface and it rolls around like tiny bead before evaporating. ❤️
