Warm Chocolate Cake Recipe

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Add Wet Ingredients

Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.

Incorporate Boiling Water

Carefully stir in the boiling water until the batter is thin and well combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool

Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Combine Ingredients

In a mixing bowl, combine the Horlicks powder, heavy cream, and sweetened condensed milk. Whisk until smooth and well incorporated.

Chill and Freeze

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours or until firm.

Make Caramel

In a saucepan, combine granulated sugar and water. Cook over medium heat, swirling the pan occasionally until the sugar dissolves and turns golden brown.

Add Cream and Tea

Once the sugar has caramelized, carefully add the heavy cream and the chai tea bag. Stir continuously until smooth.

Season

Remove from heat and stir in a pinch of salt. Allow the caramel to cool slightly before using.

Crush Biscuits

In a food processor, pulse the Parle-G biscuits until finely crushed.

Mix with Butter

In a bowl, combine the crushed biscuits with melted unsalted butter. Mix until the crumbs are coated.

Prepare Bananas

Slice the ripe bananas into rounds for serving.