All about Eggless chocolate cake




eggless chocolate cake

Introduction

India is called the paradise for food, cultural heritage and diversity. Hence we can take the pride to boast of our varied cuisines categorically. Every State in India has its own traditional culinary variation and has its own uniqueness. Still following the rich cultural heritage, a section of people called the Brahmins, Pundits etc communities are predominantly vegetarians and nowadays it’s commonly said by most of the doctors that, a well planned vegetarian diet is healthy to gather all the nutritional value. Hence many avoid or do not eat poultry; meat foods. Egg can be substituted by various other ingredients to still keep the texture and flavor of the dish. Let’s take the Omelets usually prepared with eggs; this is deliciously and inventively prepared with Chick pea flour by the vegans. The eggs are an important ingredient in many different types of baking, since they can contribute both moisture and structure to a finished product. Many cakes rely on eggs in order to rise and become fluffy, so it is not uncommon for an eggless cake to be flat or lack texture. Any cake can be made without eggs, though some are better suited to this type of recipe alteration. Many vegetarians and vegans often miss out on cakes because they are made with eggs.

Tips for making delicious cakes

Chocolate cake is made with chocolate; it can be made with other ingredients, as well. These ingredients include fudge, vanilla crème, and other sweeteners. There are a number of different types of Eggless Chocolate Cakes, though they do not always have the same consistency, texture, or flavor as regular cakes. Since eggs contribute both moisture and structure to baked goods, it is necessary to replace both of these characteristics to make a good eggless cake. One option is to use about half of a blended up banana as an egg replacement, and another is to replace eggs with tofu. Baking powder or soda is typically necessary to help an eggless cake rise in both of these cases, and the end result will still be somewhat different from a cake that was made with eggs. Another option is to use a commercially prepared cake mix and make it with a carbonated soft drink instead of eggs, oil, and whatever other ingredients it calls for.

For sponge, spice, and butter cakes that need to be light and fluffy, baking soda or powder can be used to help the cake rise. It is also necessary to replace the moisture that is lost by not including eggs, which can be accomplished by adding tofu, blended up bananas, or other similarly textured ingredients. Each of these substitutes can change the flavor and texture of the end result.

Eggless Chocolate cake – soft, velvety, spongy and moist cake made with condensed milk and frosted with delicious chocolate ganache.

Ingredients

For cake

  • All purpose flour – 1 ½ cup
  • Cocoa powder – 3 tablespoons
  • Baking powder – 1 ½ teaspoons
  • Baking soda – ¾ teaspoon
  • Sweetened Condensed milk – 1 cup
  • Unsalted Butter – ¾ cup, melted and cooled
  • Pure Vanilla extract – 1 ½ teaspoons
  • Water – ¾ cup
  • Semi sweet chocolate – 6 oz, roughly chopped
  • Heavy whipping cream – ½ cup
  • Unsalted butter – 1 ½ tablespoons

For Ganache frosting

  • Semi sweet chocolate – 6 oz, roughly chopped
  • Heavy whipping cream – ½ cup
  • Unsalted butter – 1 ½ tablespoons

Instructions

Make Cake

  1. Preheat the oven at 350 degree F or 180 degree C.
  2. Prepare 9 inch round cake pan. Spray it with cooking spray or lightly butter the pan.
  3. Sift all purpose flour, cocoa powder, baking powder and baking soda in a bowl.
  4. Then add water, melted butter, vanilla extract and condensed milk. Mix well using whisk. If there are lumps don’t worry about it.
  5. Pour the batter into a prepared cake pan. Tap the pan on the counter top to remove air bubbles. Bake into preheated oven for 30 minutes or till toothpick inserted in center of cake will come out clean.
  6. Remove it from the oven and let it cool on wire rack for 5 minutes. Then using a knife loose the sides of the pan. And invert it into cooling rack from the pan and let it cool completely before frosting.
  7. Chop semi sweet chocolates and put into a heatproof bowl.
  8. Heat the heavy cream and butter in a sauce pan on medium heat. As soon as it comes to a boil. Turn off the stove. Pour hot cream and butter mixture into chocolate.
  9. Let it stand for 2 minutes.
  10. Then stir very gently with a spoon. It will look ugly half way through.
  11. Keep stirring till it becomes shiny and everything is incorporated well.
  12. Put the cake with cooling rack on a baking dish. So any access drip from frosting will not be wasted.
  13. Now pour the chocolate Ganache frosting on the cake, using back of spoon or butter knife spread it evenly.
  14. Let the Ganache frosting set for 1-2 hours before cut the cake.

Make Ganache frosting

  1. Chop semi sweet chocolates and put into a heatproof bowl.
  2. Heat the heavy cream and butter in a sauce pan on medium heat. As soon as it comes to a boil. Turn off the stove. Pour hot cream and butter mixture into chocolate.
  3. Let it stand for 2 minutes.
  4. Then stir very gently with a spoon. It will look ugly half way through.
  5. Keep stirring till it becomes shiny and everything is incorporated well.
  6. Put the cake with cooling rack on a baking dish. So any access drip from frosting will not be wasted.
  7. Now pour the chocolate Ganache frosting on the cake, using back of spoon or butter knife spread it evenly.
  8. Let the Ganache frosting set for 1-2 hours before cut the cake.

Check out how to make eggless chocolate cake in this video

2 Comments

  1. Wow! This blog looks just like my old one! It’s on a entirely different subject but it has pretty much the same layout and design. Excellent choice of colors!

  2. Excellent post. I was checking constantly this blog and I’m impressed! Extremely useful information particularly the last part 🙂 I care for such info a lot. I was seeking this particular info for a very long time. Thank you and best of luck.

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