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Directions

• Take a bowl, sift all the dry ingredients together i.e. maida/ plain flour, cocoa powder, salt, baking powder, baking soda and mix well till incorporated.
• In a sauce pan, take 1 liter of cold water and bring it to a boil. Remove it from the heat and immediately place a large bowl over it. Crack 3 eggs into the bowl and add sugar to the bowl too. Then whisk continuously till the sugar dissolves and the liquid becomes little warm. Keep on stirring to prevent the eggs from scrambling.
• Remove the bowl and whisk the sugar-egg mixture becomes fluffy and pale in colour. If you have a hand whisk it’ll take around 10-15 minutes to get a fluffy mixture. If you have an electric beater, it’ll take around 10 minutes to get a fluffy mixture at speed 3.
• Now sift and mix the dry ingredients to the egg-sugar mixture in three batches. Don’t over mix the batter, just use the cut and fold method to mix the dry ingredients into the wet ingredients. Also add the hot water to the batter and mix well. Then add the oil and give a thorough mix to the batter.
• To the cake batter add the chopped milk chocolate and give a mix.
• Pour the cake batter into the lined/ greased cake tin, I used a 8-inch round cake pan. Sprinkle the white chocolate chips over the cake batter and bake the cake in a pre-haeated oven at 180°C for 37-40 minutes.