Most people complain that eggless cakes are not as spongy as cakes made with eggs.Well, then I've got an eye-opener recipe of Eggless chocolate sponge cake that is rich, decadent, spongy and indulging. frosted with whipped choclate ganache makes it even more indulging. Let's get right away to the delicious and eggless chocolate sponge recipe. I've shared earlier the recipe of Eggless Chocolate Pastry recipe, I am sharing an easier version of that recipe along with tips and tricks and step-by-step picture instructions to make it easier to follow. I have used my homemade chocolate whipped ganache to frost this cake which makes it rich and spongy. Check out it's recipe below. Try this recipe and let me know in the comments how it turned out.
INGREDIENTS:
- Oil- 1/2 cup
- Curd- 3/4 cup
- Sugar- 3/4 cup
- Vanilla essence- 1 tsp
- Coffee powder- 1 tsp
- Salt- a pinch
- All purpose flour- 1 1/2 cups
- Cocoa powder- 1/2 cup
- Baking powder- 1 tsp
- Baking soda- 1/2 tsp>
- Milk- 1/4 cup
- Sugar syrup- 1/2 cup water + 1 tbsp sugar
- Whipped chocolate ganache- 1 cup
PROCEDURE:
- Take curd and sugar in a large mixing bowl. For this recipe I've used castor sugar.
- Whisk it well until all the sugar dissolves in the curd. This step takes 2-3 mins.
- Now add oil to it along with vanilla essence and coffee powder. mix well using a whisk until it turns a homogenous mixture. I am using Sunflower oil for this recipe, you can use rice bran oil or melted butter instead. Avoid using oils with strong smells like mustard oil or peanut oil.
- Sieve together flour, baking powder and soda.
- Add half of the dry mix to the wet mix. Fold in gently with the help of a spatula.
- Now add the rest of the dry mix and gently fold it using cut and fold method.
- Now add milk to the batter and mix gently.
- Lastly, add cocoa powder to the batter and mix gently. Once you've seen that all the flour pockets have gone, It's an indication to stop.
- Pour the batter in a greased and lined microwave-safe bowl. tap it to remove air bubbles.
- Microwave for on high for 5 mins. Check with the help of the tooth pick, if it comes out clean then it's done.
- Alternatively, you can bake this in a kadhai. Pour the batter in a tin and bake in a preheated kadhai for 25-30 mins on low flame or until a toothpick inserted comes out clean.
- Let the cake cool completely.
- Cut the cake into two layers, Drizzle sugar syrup generously over the layers.
- Apply the cream on the first layer, place the second cake layer over it. Now cover the entire cake with the cream. Even out the edges to look clean.
- Refrigerate for at-least and hour. Decorate it with rainbow sprinkles or any how you prefer.
- Rich chocolate sponge cake is ready. Serve chilled.
