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Other flavour
What's inside
Everything that goes in, by weight
Per batch
- Maida (all-purpose flour)
- 160 g
- Cocoa powder
- 30 g
- Caster sugar
- 105 g
- Milk
- 60 g
- Vinegar, to sour the milk
- 1 tsp
- Butter
- 35 g
How we bake it
Milk and vinegar are left to curdle into buttermilk, then oil and melted butter are whisked in.
Maida, cocoa, sugar, baking powder, and soda are whisked together dry.
The buttermilk mix goes in, then hot water — which blooms the cocoa and makes a thick batter.
Chocolate chips are folded in last.
Baked at 180°C until a skewer comes out with a few moist crumbs.
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
