Eggless wheat flour chocolate cake with chocolate ganache

EGGLESS WHEAT FLOUR CHOCOLATE CAKE WITH CHOCOLATE GANACHE FROSTING RECIPE:
MEASURING CUP USED =200ML

INGREDIENTS:

For the cake:

Wheat flour= 1 ¼ cup

Cocoa powder= ¼ cup + 1tbsp

Baking soda= ¾ tsp

Baking powder=  ¼ tsp

Pinch  of salt

Sugar = ¾ cup

Warm water = ½ cup

Warm milk = ½ cup

Oil = 1/4cup + 1tbsp

Melted butter= 1tbsp

Coffee decoction= 1 ½ tbsp( mix 2tsp of instant coffee powder in 1 ½ tbsp of warm water)

Apple cider vinegar/white vinegar/lemon juice= 1tsp

Vanilla essence= 1tsp

Choco hazel nut essence = 2 or 3 drops.

Chocochips = 1/3 cup for decorating

For Chocolate ganache:

Dark chocolate chopped= 100gms

Amul fresh cream = 125ml

Butter = 1tbsp

Condensed milk= 1tbsp

Vanilla essence = 1tsp

Choco hazel nut/ almond essence= 2 or 3 drops

INSTRUCTIONS:

For the cake:

  • Preheat the oven @160degrees, grease 8” heart shape pan/ round pan and dust it with flour and keep it aside.
  • Sieve wheat flour + cocoa powder + baking soda + baking powder + salt 4 to 5 times from a little height and keep it aside.
  • In a mixing bowl add warm milk + warm water + sugar and mix it with hand mixer till sugar dissolves.
  • To this add coffee decoction + oil + melted butter + vinegar and just mix to form homogeneous mixture.
  • Now add the flour mixture to this in 3 to 4 batches and just mix with balloon whisk /spatula donot over mix. Add vanilla essence + few drops of choco hazel nut essence and just mix it.
  • Pour the batter in greased pan and bake it for 25 mins/ a skewer stick inserted in the center comes out clean. Kindly adjust the timer and oven temperature as per your oven settings.
  • Cool completely before frosting.

For chocolate ganache:

  • In a bowl add the chopped chocolate pieces + essence + condensed milk and keep it aside.
  • In a sauce pan add amul cream + butter and heat over a medium heat and bring to boil stirring constantly till the butter melts..Turn off the heat and pour this mixture on the chopped chocolate mixture. Leave it for 3 or 4 mins until the chocolate melts.
  • Mix the chocolate ganache into a smooth paste.
  • Keep the cake on the cake board and pour the chocolate ganache on the cake .
  • I have used icing spatula to level the sides of the cake to get a neat finish.
  • Use spoon for the chocolate drip.
  • Place the choco chips on the cake and decorate as per your design.

HEALTHY EATING , HEALTHY LIVING, HAPPY BAKING

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