Tawa cakes are a delightful treat that brings joy and sweetness without needing an oven or a cooker. If you’re in the mood for something chocolaty, our Tawa Cake recipe is perfect for you—it’s eggless, soft, and oh-so-delicious. Imagine a warm, rich chocolate cake melting in your mouth, and the best part? You can make it right on your stovetop! Let’s dive into this simple yet irresistible recipe.
What You’ll Need for Tawa Cake
Before we get started with the cooking, gather the following ingredients to make this delightful eggless Tawa chocolate cake:
- 1 cup milk (240 ml)
- ¼ cup oil (60 ml)
- 1 tsp vanilla extract
- 1 tsp vinegar
- ½ cup sugar (100 g)
- 1 cup maida (all-purpose flour, 120 g)
- 3 tbsp cocoa powder (30 g)
- 1 tsp baking powder
- ¼ tsp baking soda
For the chocolate frosting:
- 1 cup cream (240 ml)
- ½ cup icing sugar (60 g)
- 1 tsp vanilla extract
- 3 tbsp cocoa powder (30 g)
How to Make Tawa Cake
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Mix the Wet Ingredients: In a mixing bowl, combine the milk, oil, vanilla extract, and vinegar. Whisk them together until well blended.
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Add Sugar: Gradually add the sugar to the wet mixture and whisk until it dissolves completely.
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Combine Dry Ingredients: In another bowl, sift together the maida, cocoa powder, baking powder, and baking soda. This helps to incorporate air and keeps the cake light.
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Combine Wet and Dry Mixes: Gradually add the dry ingredient mixture to the wet ingredients while stirring continuously to prevent lumps. Mix until you get a smooth batter.
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Prepare the Tawa: Heat a flat tawa (griddle) on low to medium heat. Grease the surface lightly with oil or butter to prevent sticking.
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Bake the Cake: Pour the batter into a greased cake tin that fits your tawa. Place the cake tin on the tawa, cover it with a lid, and let it cook for about 30-40 minutes. Check with a toothpick; if it comes out clean, your cake is done!
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Cool the Cake: Once done, take the cake out and let it cool completely before frosting.
How to Make Chocolate Frosting
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Whip the Cream: In a mixing bowl, pour the cream and whip it until soft peaks form.
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Add Cocoa and Sugar: Gradually add the icing sugar, cocoa powder, and vanilla extract into the whipped cream. Mix gently until everything is well combined and the frosting is smooth.
The Best Way to Serve It
Once your Tawa cake is cool, it’s time to frost and serve! Place the cake on a serving plate and generously spread the chocolate frosting over the top with a spatula. For an elegant touch, you can garnish with chocolate shavings, sprinkles, or fresh berries.
Pair your cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special dessert experience. Serve it at parties, family gatherings, or just enjoy a slice with your favorite cup of tea or coffee!
Expert Tips for Tawa Cake
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Use Fresh Ingredients: Always ensure your baking powder and baking soda are fresh. Old leavening agents may not rise properly, affecting the cake’s texture.
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Customize Your Cake: Feel free to add nuts, chocolate chips, or even a swirl of peanut butter in the batter for a unique flavor twist!
Tawa Cake FAQs
Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour (maida) with a gluten-free flour blend.
How do I know when the cake is done?
Use a toothpick or a skewer. Insert it into the center of the cake; if it comes out clean, the cake is ready!
Can I store the cake?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Just remember to bring it to room temperature before serving for the best taste!
Try making this Tawa Cake recipe at home, and delight in the wonderful chocolate flavors without needing any fancy equipment. Enjoy every bite of this eggless chocolate cake right off the tava!