चाय के Saucepan में गेहूं के Atta से बना Viral Butter Choco Chip Cake

Ingredients

• 1/4 cup Unsalted Butter (melted, preferably Amul or similar brand)
• 1/2 cup Granulated Sugar (fine white sugar)
• 1/3 cup Plain Yogurt (full‑fat, can be substituted with buttermilk)
• 1 tsp Vanilla Powder (or 1 tsp vanilla extract)
• 1 cup Whole Wheat Flour (sifted; all‑purpose flour can be used for a softer crumb)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 pinch Salt
• 2/3 cup Milk (whole or 2% milk)
• 90 g Chocolate Chips (semi‑sweet; can use chopped chocolate blocks)
• 1 sheet Butter Paper (Parchment) (cut to fit the sauce pan)

Instructions

1. Prepare the mold

   Grease the sauce pan lightly with oil or butter, then line it with a piece of butter paper (parchment) cut to size.

   Time: PT5M

2. Pre‑heat the tawa

   Place the tawa on a low flame and let it heat until hot but not smoking.

   Time: PT5M

3. Melt the butter

   Melt 1/4 cup butter in a small pan or microwave until fully liquid.

   Time: PT2M

4. Combine wet ingredients

   In a mixing bowl, whisk together melted butter, 1/2 cup sugar, 1/3 cup yogurt, and 1 tsp vanilla powder until light and airy (about 30‑40 seconds).

   Time: PT2M

5. Sift dry ingredients

   Sift 1 cup wheat flour, 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt into a separate bowl.

   Time: PT2M

6. Fold dry into wet

   Gently fold the sifted dry mixture into the wet mixture using a spatula. Do not over‑mix.

   Time: PT5M

7. Adjust batter consistency

   Add 1/2 cup milk gradually, mixing after each addition. If the batter feels thick, add another 2 tbsp milk until it flows like a ribbon batter.

   Time: PT3M

8. Add chocolate chips

   Stir in 80‑90 g chocolate chips (or chopped chocolate) until evenly distributed.

   Time: PT2M

9. Transfer batter to the pan

   Pour the batter into the prepared sauce pan, tap the pan gently on the counter to release large air bubbles, and sprinkle the reserved chocolate chips on the surface.

   Time: PT3M

10. Cook on the tawa

    Place the sauce pan directly on the hot tawa, cover tightly with a heavy plate or lid, and cook on low flame for 45‑50 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.

    Time: PT50M

11. Cool the cake

    Remove the pan from heat and let the cake rest on a cooling rack for about 10 minutes before demolding.

    Time: PT10M

12. Demold

    Run a knife around the edges, place a plate over the pan, flip gently, and peel away the parchment paper.

    Time: PT5M

13. Serve

    Break or slice the cake into portions and enjoy warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

306

Protein

6 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g