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

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Vegetable oil (use 3 tbsp)
• Instead of Granulated Sugar: Caster sugar, Coconut sugar (adjust sweetness)
• Instead of Plain Yogurt: Buttermilk, Milk + 1 tsp lemon juice
• Instead of Vanilla Powder: Vanilla extract (use 1 tsp)
• Instead of Whole Wheat Flour: All‑purpose flour
• Instead of Milk: Almond milk (reduce if too thin)
• Instead of Chocolate Chips: Chopped dark chocolate, Milk chocolate chunks
• Instead of Butter Paper (Parchment): Greased foil

Equipment Needed

• Sauce Pan (Tea Sauce Pan)
• Tawa (Flat Griddle)
• Mixing Bowl
• Whisk or Spoon
• Fine Mesh Sieve (optional)
• Spatula
• Measuring Cups and Spoons
• Heavy Plate or Lid
• Knife
• Cooling Rack or Stand (optional)

Critical Steps — Do Not Skip

• Greasing and lining the sauce pan to prevent sticking.
• Achieving a smooth, ribbon‑like batter without over‑mixing.
• Cooking on low flame with a tight cover to ensure even rise.
• Testing doneness with a toothpick before removing from heat.

Chef Tips from the Video

• For extra flavor, substitute half of the yogurt with sour cream.
• Toast the chocolate chips lightly in a dry pan for a deeper cocoa aroma before folding them in.
• A pinch of cinnamon or cardamom adds a subtle Indian twist.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw at room temperature before serving.

Room temperature: Can stay at room temperature for 2 days in a sealed container.

Make-Ahead Tips

• The cake can be baked a day ahead; keep it wrapped tightly to retain moisture.
• Reheat slices briefly in a microwave (10‑15 seconds) for a warm treat.

Frequently Asked Questions