C O C O A

"BRAKES"

If a brownie and cake had a baby, this would be it. Its almost firm like a pound cake but there are gooey patches in every bite. When I use cocoa, I tend to go overboard. But you can use it however you like it, intense or not. I also used dark chocolate chips that melt to give a bold yet distinguished chocolate flavor to the already cocoa-infused batter. This recipe was made in two batches, so half the ingredients if you want to make only one batch.

Serves 10 - 12 (or less if they really LOVE it)

Ingredients :
2 cups all purpose flour
1 cup canola oil
6 eggs
2 tsp vanilla extract
1 heaped tsp baking powder
1 1/2 cups golden sugar
3 tbsps cocoa poweder (I use Fry's)
1 cup dark chocolate chips
Cooking spray

1. Preheat the oven to 230 degrees (C). Spray two pound cake pans. 
2. In a large bowl, combine eggs, oil, sugar and vanilla essence. Mix well.
3. In a medium sized bowl, add flour, baking powder and cocoa powder. Mix well till its combined well. 
4. Add the dry ingredients into the wet, and fold in with a spatula. 
5. Add the chocolate chips and fold in again. 
6. Pour the batter into the sprayed pans and bake for 20 mins. 
7. Cool the cakes and make sure they are slightly undercooked, this is how the gooey patches would develop. 
8. Serve with vanilla ice cream or just like that. You won't regret it.