Eggless Chocolate Cake ¦ No Oven ¦ No Butter ¦ Heart Shape Cake

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कढ़ाई में बनाये ये आसान और लाज़वाब Heart Shaped Cake - Red Velvet Cake - Icing - Cake Decoration

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Eggless Chocolate Cake Recipe - Without Condensed Milk & Butter | Chocolate Cake Recipe

Chocolate cake recipe: Easy chocolate cake recipe with easy ingredients available in all the households. This chocolate cake is without condensed milk & without butter. The cake is so soft & moist that it will melt in your mouth. And the taste is heavenly. Please like us on Facebook: https://www.facebook.com/MyButterKitchen/ 1 kg recipe: wet set: 2 tsp - Vinegar 1/2 cup - Oil 1 cup + 2 tablespoon - Sugar 1 cup - Water 1 & 1/2 tsp - Vanilla essence 1 tsp - Instant Coffee powder Dry set: 1 & 1/2 cup - Maida 6 tablespoon - cocoa powder 1 tsp - Baking soda Steps: 1. Preheat oven at 170 degree C for 10 minutes 2. In a mixing bowl sieve maida, cocoa powder & baking soda 3. Put all the ingredients listed under wet set in a blender jar & blend until frothy & fluffy. Blend from speed low to high in sequence and then blend in reverse speed in sequence. 4. Make a well in the center of the dry ingredients & pour the blended mixture. 5. Fold with a spatula. Don’t overmix. Fold in one direction. If you see any lumps in the batter, mix with a fork or a whisk in same direction. 6. Grease a 6" cake tin & line with baking sheet. sprinkle some flour. 7. Pour the batter in the cake tin. tap 3-4 times. 8. Bake at 170 degree c for 35-40 minutes. Insert a toothpick, comes out clean, cake is done 9. let it cool completely. Then wrap in a plastic wrap or put it in a airtight container and freeze for 2-3 hours. Chocolate ganache recipe: 200ml Fresh cream (25% fat) (I used amul cream) 300g Dark chocolate, chopped in small pieces 1. Heat cream in a pan. when it starts to bubble pour on the chopped chocolate. 2. Cover & keep for 10 minutes. whisk well. let it cool to room temperature. Sugar syrup: 1/2 cup Water 4 tablespoon Sugar Mix both the things until sugar dissolves completely Assembling the cake: 1. Remove the top hard crust. Slice the cake in 2 layers. 2. Put one layer in a plate. Sprinkle sugar syrup or any fruit juice (Tetra pack). Cake moist with fruit juice tastes better. 3. Add 2-3 dollops of prepared chocolate ganache. Spread evenly 4. Put second layer. Repeat with sugar syrup & chocolate ganache 5. Cover all the sides of the cake with ganache frosting 6. Chill 15-20 minutes for chocolate to set. 7. Apply one more layer of ganache. 8. Smoothen with a palette knife or a spatula. 9. Dip the knife in hot water & smoothen out the frosting 10. Sprinkle chocolate shaving on the edges & top with cherries in the centre. 11. Chocolate cake is ready to serve Note: 1. If you don’t freeze the sponge cake for 3 hours, the cake will crumble while frosting 2. You can put little butter in the cream while heating to give a little shine to chocolate ganache 3. Chocolate cake tastes much yummier when chilled for at least 2 hours.

Eggless Chocolate Cake ¦ No Oven ¦ No Butter ¦ Heart Shape Cake

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