Eggless Chocolate Cake Without Oven

 

EGGLESS CHOCOLATE CAKE WITHOUT OVEN.

It is rare to find someone who doesn’t like chocolate cake. We bring to you the recipe of perfect chocolate cake with rich chocolate buttercream frosting. Give this recipe a try and let me know in the comments how it turned out.

 

INGREDIENTS:

For Cake Batter:

*1/4^th cup melted milk chocolate

*1/4^th cup sweetened condensed milk

*3 tbsp cooking oil

*1/4^th cup curd

*1 medium sized lemon

*3/4^th cup all- purpose flour

*1/4^th cup powdered sugar

*2 tbsp cocoa powder

*1/2 tsp baking powder

*1/4 tsp baking soda

*1 tsp instant coffee powder

*2 tbsp room temperature milk

*1 tsp vanilla essence

 

For Chocolate Buttercream Frosting:

*1 cup softened butter

*2 cups sifted powdered sugar

*1 tsp vanilla essence

*2 tbsp cocoa powder

*1-2 tbsp milk

 

PROCEDURE:

*In a double boiler setup, melt ¼ th cup melted chocolate.

Double boiler setup consists of a pan with hot water [not boiling] and place a glass bowl on top of the pan such that the water from the pan should not touch the bowl.

*Keep the melted chocolate aside for some time.

*Now take a kadhai and put some salt and place a stand on it. Preheat this setup until we prepare the batter.

*Then take a 6’’ cake thin and line it with butter paper and grease it with some oil. The mould is ready.

*Now take a mixing bowl and add melted chocolate, then add condensed milk. Whisk it to mix completely.

* now add cooking oil and curd and whisk it eliminating any lumps.

*Now add juice from 1 medium sized lemon. The reason for adding lemon juice is that when it reacts with the baking soda it will make our cake light and spongy.

*In another bowl sieve together all the dry ingredients and mix well.

*now gradually add the dry ingredients to the wet ones and fold the batter gently with a spatula.

* Now add milk and vanilla essence and fold the mixture till all the flour pockets have disappeared. Do not overmix the batter as it will make our cake dense.

*Our batter is now ready, pour it in the mould and tap to remove air bubbles.

*Place it in the preheated kadhai and bake it on medium flame for first 10 mins and then on low flame for 20-25 mins.

*After the cake is baked check it with a skewer.

*Let the cake cool by covering with a cotton cloth.

 

 CHOCOLATE BUTTERCREAM FROSTING:

*Take room temperature, softened butter in a bowl and whisk it for around 5 mins until it turns pale coloured and fluffy texture.

*You can do it with a hand mixer, stand mixer or even a whisk [ according to the availability]

*Once the butter is fluffy, add sifted powdered sugar, one spoon at a time and then mix completely and then add another.

*After sugar add cocoa powder and whisk it completely.

*Now add milk and vanilla essence and mix until the frosting is nice and light. Our frosting is ready.

*Now take the cooled cake and divide it into two layers.

*Now pour some sugar syrup on the layers.

*On a cake stand place a layer of cake and put in a generous dollop of frosting and spread it evenly.

*Now place the second layer and put another big dollop of frosting and cover the entire cake with the cream.

*Refrigerate this cake for 30 mins.

*Now add frosting to a piping bag with a star tip [you can use any tip of your choice]

*Make rosettes out on the cake.

*Garnish the cake with some grated chocolate.

*Serve the cake chilled.