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What's inside
Everything that goes in, by weight
Per batch
- Chopped dark chocolate
- 60 g
- Hot milk
- 120 ml
- Oil
- 60 ml
- Sugar
- 150 g
- Maida (all-purpose flour)
- 140 g
- Cocoa powder
- 25 g
How we bake it
Chopped chocolate, oil, sugar, hot milk, and vanilla are mixed until smooth.
Maida, cocoa, baking powder, and soda are sieved and folded in.
Curd goes in last, and the batter is mixed only until it comes together.
Baked at 180°C for 30–35 minutes, then cooled completely.
Cream is heated and poured over chopped chocolate, stirred glossy, and spread over the cake.
Once it reaches you
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf life
- Best within 5 days of packing.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
- From this kitchen
Bowls and trays are sanitised between batches. Finished bakes are handled with gloves and packed the same day they leave the oven.
Before you order
Is the cake eggless?
Yes. Baked without egg, start to finish.
How long does it keep?
Best within 5 days of packing. Keep it airtight and away from direct sun and heat — there is nothing in it holding the date open for you.
When is it baked?
After you order, not before. Allow about 2 days for it to be baked and packed, then dispatch on top of that.
What are the allergens?
Contains wheat, milk. Everything here comes out of one kitchen, so traces of nuts, wheat, and dairy are possible in any bake.
From the same hand
