Ultimate Full Proof Best Eggless Chocolate Sponge Cake

With Valentine’s Day coming soon I decided to make yet another chocolate cake in my kitchen. Those of you follow my blog would know that I am a chocolate person; give me anything with chocolate and I would eat it. For me it doesn’t matter whether its white, milk or dark- I love chocolate.

Like me if you are a chocolate fan then you must know how to bake a good chocolate sponge cake. I have already shared a recipe for the Ultimate Best Chocolate Cake (with eggs) before and today I share with you the Ultimate Full Proof Best Eggless Chocolate Sponge Cake recipe.

Many of you asked for an eggless chocolate cake recipe that is easy and is tried and tested, well then here it is.

When baking an eggless cake, always make sure that:

1.Ingredients are at room temperature.
2.Ingredients are measured properly. Please invest in measuring cups and spoons if you like to bake.
3.Pre-heat the oven for at least 20 minutes.
4.I know some of my friend who will use drinking chocolate instead of cocoa powder and then blame the recipe for a bad cake, please use unsweetened cocoa powder only.
5.Baking soda is not same as meetha soda or eno. Please use baking soda only.
6.Do not freak out if cake doesn’t rise much. Since the cake is eggless it will not rise a lot.
7.Eggless cakes aren’t as moist as the one with the eggs. I recommend using sugar syrup (equal parts of water and sugar mix) when you frost the cake. Sprinkle the syrup on the cake before frosting.

Rest with patience and practice you will understand your cake batter every time. Here is the recipe

Ingredients:

1 ½ cups all purpose flour/maida

3 tablespoons cocoa powder unsweetened

1 cup condensed milk (also known as milkmaid in India)

¾ cup butter

1/4 sugar sugar

1 ½ teaspoon vanilla essence

1 ½ teaspoon baking powder

¾ teaspoon baking soda

¼ cup water

¼ cup coke

Method:

Preheat the oven at 180C for 20 minutes.

Prepare the pan. I used 9 inch round pan. Grease the pan with butter.

In a bowl sieve all purpose flour, cocoa powder, baking powder and baking soda. Keep aside.

In a large mixing bowl beat sugar and butter for 2 minutes. Butter should become creamy and light in colour.

Mix in condensed milk and beat again for 4 minutes. Add vanilla essence and mix.

Keep adding 4 tablespoons of dry ingredients and mix. When the batter starts to get dry add 4 tablespoons of water. Keep doing it till the dry ingredients and water is finished.

Lastly add coke and mix the batter for 30 seconds.

Pour the batter in the pan. Bake in the oven for 30-40 minutes or till a toothpick or knife inserted in the center of the cake comes out clean.

Cool the cake on the wire rack for 10 minutes. Then take the pan out of the pan and let it cool on the wire rack completely.

Ice the cake with your favourite frosting or serve plain with tea or coffee.

Frosting:

There is a separate post on icings or frostings you can use on this cake. I just took 1 bar (100 grams) each of milk chocolate and dark chocolate. Chopped into pieces and microwaved for 30 seconds. Later I threw in 2 tablespoons of butter and microwaves again for 12 seconds. Mix and let it cool. Frost on the cake directly or cut the cake into layers and then frost.

Final Touch:

I used white chocolate shavings and decorated on the frosted cake. Serve.

 More Valentine's Day recipes:

• Little Hearts Cookies
• Black Forest Cake
• Whole Wheat Heart Chocolate Cake

Eggless Blackforest Cake- A German Delight

 

As its name implies, Black Forest Cake comes from the Black Forest region of Germany. Something that started in Germany is now known all over the world. The first written recipe for this very popular cake appeared in 1934, and there are many theories as to its origin. Some historians say that it is possible that the cake got its name from the traditional costume worn by women in the Black Forest. The dress was black (just like the chocolate flakes), the blouse is white (like the cream), and the hat has red pom-poms that look just like cherries.

For me, it signifies “celebration” and this is my personnel favourite. It is a unique combination of dark chocolate and fresh whipped cream. This cake has multiple (usually 4) layers of chocolate sponge cake, cherries, and whipped cream. It is frosted with whipped cream and covered with chocolate shavings and a few cherries for decoration.

Just like many suppositions of its origin there are many ways to make Blackforest cake as well. I made it for the guests at my home who don’t eat eggs, so the recipe I have mentioned is Eggless one. Eggless cakes are generally very difficult to make. Eggs are the main ingredient that make the cake soft and helps it to rise. I used coke in this recipe because the air in the soda helps to raise the cake and I was happy with the sponge. Here is the recipe.

Ingredients-

For the sponge
Condensed milk– 400 grams(1 can)
Butter – 125 grams
Maida/Flour – 225 grams
Cocoa powder – 3-4 tablespoons
Baking powder – 1 teaspoon
Baking soda – 1 teaspoon
Aerated cola – 200ml(I used Coke)

For sugar syrup

Sugar – ½ cup
Water – ½ cup

For cream 
Fresh cream – 300 ml
Powdered sugar – 4-5 tablespoons
Vanilla essence – 1 teaspoon

For Filling and Garnishing

A cup of cherries chopped fine-I used glazed cherries-reserve a few for garnishing on top.
A bar of milk dark chocolate (100 grams)


Method

For sponge-
Grease and line an 8’ round baking tin.
Preheat oven to 150C.
Melt butter-Microwave for 1 minute on high. Let it cool.
Add condensed milk and beat well.
Sift together maida, cocoa powder, baking powder and baking soda.
Add maida mix to the butter mixture alternating with cola till maida and cola are finished.
Pour into the greased baking tin and bake for 30-40 minutes or till a toothpick inserted comes out clean.
Cool on a wire rack.

For Sugar Syrup-
In a thick bottom pan, mix the sugar and water and boil till the sugar melts. Keep aside to cool.

For cream-
Add sugar and essence to the chilled cream.
Beat well till the cream is thick and forms soft peaks.
Keep refrigerated till use.

For garnish-

With the help of the peeler make chocolate shavings and keep them refrigerated.

For assembling the cake
Cut the cake into 3-4 layers horizontally -I cut it into 4 layers.
Keep one layer of the cake on the serving plate.
Sprinkle 3-4 tablespoons of sugar syrup on it.
Now spread 2-3 tablespoons of whipped cream on top of the cake. Add the chopped cherries on top.
Repeat with other layers.
Cover the cake completely with whipped cream on all sides and the top.
Level the top and sides with a broad spatula dipped in chilled water.
Decorate the top with chocolate shavings, halved cherries and silver beads.
Keep chilled in the fridge till use

My Notes and Variations:

• Make sure that all the ingredients are at room temperature.
• While making sugar syrup, brandy or rum can be put in for extra flavours
• Some other fruit like strawberry, mango, pineapple etc can also be used in between the layers.
• Various other ingredients like coconut, dry fruits, tuti fruity can also be added in the batter before baking.
• The sponge of the cake can be utilized in making simple chocolate cake, tiramisu.

Tuesday's Tip- How to make egg substitue/ egg replacer

Hello All,

Here it is another Tuesday and with every Tuesday comes my tips.Today's tip is very special and is on special request from my vegetarian friends who do not eat eggs. For all the pure vegetarians and vegans out there,people with egg allergies-this one’s for you! I will show you How to make egg substitute. 


I know there are so many of you who want to cook and bake new stuff, but there are hardly any recipes that do not require eggs. So here is a wonderful egg substitute for eggs so that next time when you bake brownies, cakes, breads you do not need to worry about eggs. Of course, you won’t be able to make an omelet, but the possibilities are far and wide. 
 
Here is the tip. One egg is equal to 1 tablespoon of Flaxseed Powder plus 3 tablespoons of warm water. Make a mixture of it and let it sit for 10-12 minutes. Use it like you are using an egg. The mixture will look like this .
















Flaxseed is commonly known as Alsi in Gujarati, Hindi and Punjabi, Jawas in Marathi, Tishi in Bengali, Agasi in Kannada. Here is how it looks like-

Now you easily hate eggs and still enjoy baking and cooking. Hope this tip will be useful, go ahead and try and bake and bake.  









* Disclaimer :::: Not all the information mentioned above is my own and some of it are taken from various books and online sources like Google including the pics. My pics will have my logo on them , rest all are taken randomly from Google

Eggless Orange Coffee Marble Cake

Eggless Orange Honey Cake is an old fashioned remarkably simple and easy dessert. I wanted to make this cake into marbled cake; generally people love the combination of orange and chocolate, I wanted to try the flavor of orange with coffee and I was very satisfied and happy with the aromatic flavors  This festive season do try this cake and let me know the results.

Ingredients: 2 Cups refined Flour/maida 2 tsp Baking Powder ½ tsp. Baking Soda 2 tsp. Orange zest 2 tsp. Orange Essence 1½ tsp. Cinnamon/dalchini powder ½ tsp. Clove/laung powder ½ Cup Oil 2 tbsp orange juice 1 Cup Honey 2 tbsp coffee powder ½ Cup Milk

Method:

Preheat oven to 180C

Sift dry ingredients together into a large bowl.

In a separate bowl mix Oil, Orange Essence, Honey and Milk together. Add the mixture to the dry ingredients beating together until smooth.Lastly mix orange juice till some bubbles appear.

Take 1 cup of mixture in a separate bowl and add coffee powder to it and mix very quickly.

Pour the orange batter in a prepared pan, over it spoon the coffee batter and then with a help of a toothpick mix so that there is a marble effect.

Bake for 20-30 minutes. Allow to cool for ten minutes before cutting.