Thursday, 11 November 2010

Eggless Chocolate cake

Chocolate cake 

This is a two-tiered chocolate cake with very light texture importantly without the use of eggs. The cake’s light texture is mainly due to the sour milk.


125g (6-7 tablespoons) butter, room temperature
1 cup – sugar
1 tsp – vanilla essence
¼ cup cocoa powder
¼ cup – hot water
2 teaspoons fresh lemon juice
1 cup milk
1 2/3 cups plain flour
1 tsp baking powder
1 tsp – baking soda
Pinch salt

Method –

Preheat oven to 180C / 355 F
Cream butter, sugar and vanilla essence until light and fluffy.
whisk cocoa powder into the hot water and mix to a smooth paste.
Fold together cocoa mixture and butter-sugar mixture.
Combine the lemon juice with the milk and keep it aside to sour it which makes an excellent egg replacer.
Sift the flour, baking powder, bicarbonate of soda (baking soda) salt and add it to the creamed mixture alternatively with the sour milk. Mix thoroughly.

Spoon the cake mixture into two buttered 9 inch cake tins.
Bake for 30 minutes or until the tops spring back when lightly pressed. Allow the
cakes to cool in their tins for 10 minutes.
Turn out and allow to cool completely. Fill with chocalate cream and ice with whipping cream. Finally decorate with glazed cherries.
For Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon sugar

For whipped cream, in a large mixing bowl place the whipping cream, vanilla extract and sugar and stir to combine. Chill the bowl by placing it in an ice cubes container and beat the mixture until stiff peaks form. It takes approximately 5 mins.

For Chocalte cream
To the above mentioned ingredients add an extra tablespoon of sugar and 1 1/2 tablespoons cocoa powder

Chocolate cake

You can find Plain Cake recipe with more tips.

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