Chocolate Biscuit Cake in Katori Recipe

Chocolate Biscuit Cake with step by step photos and video recipe – is a small cakes or cupcake tastes same as the one we get in market or bakery. This is eggless recipe and we are making it in kadai.

Everyone loves chocolate biscuit cake, and it’s so simple to make. All you need is just three simple ingredients to make this. 

An easy and tasty chocolate flavoured recipe prepared with bourbon biscuits. The recipe is extremely simple and can a perfect cake recipe for any occassion. The biscuit cake can be prepared with choice of biscuits like oreo biscuits, hide and seek biscuits or any cream biscuits.

This decadent Chocolate Biscuit Cake is made with biscuits, milk and eno. This is one of the easiest chocolate cakes that can be made in a jiffy. 

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Chocolate Biscuit Cake in Katori Recipe

Achala
Chocolate Biscuit Cake is a small cakes or cupcake tastes same as the one we get in market or bakery. This is eggless recipe and we are making it in kadai.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Course Dessert
Cuisine North Indian
Servings 6 cakes

Ingredients
  

  • 1 packet bourbon biscuit (120 gms)
  • 1/2 tsp ENO
  • 1 cup milk
  • 1 tsp oil for greasing
  • Water as required for steaming the cake
  • Nuts chopped optional for garnish

Instructions
 

  • Collect all the required ingredients.
  • In a large cooker or kadai, pour water and place a wire stand or a ring cutter or anything that will elevate the height.
  • Cover and allow the water to come to a boil on high flame for about 10 minutes.
  • In a mixer jar add the bourbon biscuit and blend to make a fine powder.
  • Biscuit powder should be very fine and there are no chunks available in it.
  • Now for batter, take a bowl add powder of the biscuit.
  • Pour half cup of milk and stir.
  • Add the remaining milk. Do not add the whole milk at a time so that everything will be well combined.
  • The cake batter is ready. The consistency should be thick and smooth and should form ribbons when poured.
  • Grease the small round katoris with oil.
  • Just before steaming, add eno fruit salt to the batter.
  • Mix well in one direction.
  • Pour this prepared batter into the small katori.
  • Do not fill the katori full. Add batter to fill it half of its capacity. Spread the better evenly and tap the katoris well to remove the air bubbles if any.
  • Garnish with chopped nuts.
  • Place the plate of the small katoris on the wire stand.
  • Cover the kadai and steam the cake over low heat for 25 minutes.
  • After 25 minutes, test the cake by inserting a toothpick or knife.
  • Remove the cake and allow the cake to cool down completely.
  • Once cooled using a knife clear the edges and transfer the cake on a serving plate.
  • Chocolate Cake is ready. Serve the super soft and moist cake immediately.

Notes

  • The milk should be at room temperature. Do not use cold milk.
  • You also can make regular sponge cake from this batter.
  • If you do not tap the cake tin or katoris and if air bubbles are left then in it, the cake gets pressed at the intervals when it cools down. To avoid that tap the cake well.
  • If you find cracks in the cake then that means your flame was high.
Tried this recipe?Let us know how it was!

How To Make Chocolate Cake In Katori (Step By Step Instructions With Photos) :

1. Collect all the required ingredients.

2. In a large cooker or kadai, pour water and place a wire stand or a ring cutter or anything that will elevate the height.

3. Cover and allow the water to come to a boil on high flame for about 10 minutes.

4. In a mixer jar add the bourbon biscuit and blend to make a fine powder.

5. Biscuit powder should be very fine and there are no chunks available in it.

6. Now for batter, take a bowl add powder of the biscuit.

7. Pour half cup of milk and stir.

8. Add the remaining milk. Do not add the whole milk at a time so that everything will be well combined.

9. The cake batter is ready. The consistency should be thick and smooth and should form ribbons when poured.

10. Grease the small round katoris with oil.

11. Just before steaming, add eno fruit salt to the batter.

12. Mix well in one direction.

13. Pour this prepared batter into the small katori.

14. Do not fill the katori full. Add batter to fill it half of its capacity. Spread the better evenly and tap the katoris well to remove the air bubbles if any.

15. Garnish with chopped nuts.

16. Place the plate of the small katoris on the wire stand.

17. Cover the kadai and steam the cake over low heat for 25 minutes.

18. After 25 minutes, test the cake by inserting a toothpick or knife.

19. Remove the cake and allow the cake to cool down completely.

20. Once cooled using a knife clear the edges and transfer the cake on a serving plate.

21. Chocolate Cake is ready. Serve the super soft and moist cake immediately.

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