Eggless Chocolate Cake

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I freak out on cocoa... love chocolates and fancy cooking them. I am just a beginner, but am thoroughly enjoying my baking experience. I am fortunate that I haven't been through a baking disaster that most of them go through :) Lucky I must say :)

Chocolate cake is my take for the day. This is a basic one and to make it more chocolatey, I topped it with a good chocolate frosting. This basic cake can be used for many other choco-delicacies. You can serve this as is, with ice-creams, make black forest cake out of it, give a vanilla frosting, etc. Here's how I go about it...

Eggless Chocolate Cake

INGREDIENTS

1 ½ cups Maida or All purpose flour
1 cup Castor sugar or finely powdered sugar
3/4 cup Cocoa powder
1 tsp Baking power
1/4 cup Milk powder
A pinch of salt
1 cup Milk
75 gm Unsalted butter or 5 tbsp Oil
1 tbsp White vinegar
1/2 tsp Vanilla essence

DIRECTIONS

Sieve and mix all the dry ingredients together (first six in the list). To this, add milk, butter, vinegar and vanilla essence. Butter/Oil is added in a higher quantity and this substitutes the egg in the egg-less cake. Beat the mixture to blend the ingredients thoroughly. Bake in a greased cake tin at 350-375 degrees till done.

Frosting for the cake can be made in different methods and is purely up to your personal preference. Leave it unfrosted if you like.

Melt 25gm butter. Mix in 2 tbsp cocoa, 2 tbsp powdered sugar and a little milk. Whip well till it forms peaks. Adjust the ingredients to achieve the desired thickness.

Melt 25 gm butter. Mix 1/4 cup milk powder, 1tbsp maida, 2 tbsp cocoa powder and 1/4 cup sugar with 1/2 cup milk. Boil well till the mixture thickens.

Mix unsweetened dark chocolate with powdered sugar and milk cream. Blend well.

Mix a bar of melted dairy milk cocoa chocolate with little butter. Add milk cream and a tbsp of cocoa to the same.

3 comments:

  1. You have amazing pictures on your blog. It inspires me try the recipes!

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  2. Hai...
    my fist time visit to your blog... have bookmarked a couple of recipes(eggless cakes).. i'm new to baking and have never used vinegar.can i replace vinegar with lemon juice?? i have come across some blogs where they say vinegar/lemon jiuce in the recipe list. if so san U plz suggest the quantity also...
    regards.... Valli.

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  3. Hi Valli, replacing vinegar to lemon juice is a common substitution since lemon has similar acidity factors that will help in the rise of baked goods as vinegar does. Same amount of substitution should work. 1 tsp. vinegar = 1 tsp. lemon.

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