This recipe and pic has been sent to me by my dearest Pinky Nagdev. She found the recipe online and made it. I myself have yet to try it out and i will soon. I have been asked to post the recipe so here it is… For a richer cake you can add 1/2 cup of melted butter. Pinky made it without oil and without butter!!! Thank you soo much Pinky sweetie 🙂
Eggless moist chocolate cake
Recipe courtesy Madhura’s recipes.com
1 1/2 cup of white flour
1 cup lukewarm milk
1 cup sugar
3 tbsp. Of cocoa pwd
1 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Vanilla essence/chocolate essence
1 tsp. Lemon juice
2 pinches of salt
For chocolate ganache :
1 cup of whipped cream
150 gms of dark compound cooking chocolate (chocolate bar)
1 tbsp. Of honey
Pre-heat ur oven @ 200°C for 5-10 mins.
Sieve white flour , cocoa pwd , baking pwd and baking soda twice .
Mix lukewarm milk and sugar together in a bowl till sugar is dissolved completely and milk returns to normal room temperature. Add the sieved powder mixture (white flour, cocoa powder , baking soda and baking powder).Add salt. Mix well. Add essence and lemon juice. Mix properly to incorporate the ingredients nicely so that no lumps are left. Transfer this batter to a greased tin. Bake @ 180°C for about 25-30 mins approximately. Or till a toothpick comes out clean when inserted in the middle of the cake . You can add half stick of butter for a rich taste if u need.
For the chocolate ganache :
Cut the compound dark chocolate into small bits. Heat the whipped cream till a single boil comes. Pour it hot on chocolate pieces. Add a tsp of honey and mix well till chocolate is fully melted n smooth.spread this on ur cake. Flatten with a spatula or a knife till smooth. Save half of this ganache for icing. Now melt around 50 gms me dark compound chocolate in the microwave or a double boiler and add to the leftover ganache. Mix well n keep it in the fridge to cool for around 5 mins. Transfer this thick ganache to ur piping bag n decorate ur cake accordingly.