Tuesday, February 16, 2016

Eggless Butterless Chocolate Cake- Super Soft, Moist, Dark, Best Chocolate Cake Ever

There are those days when you don’t want to even open your mouth for a peck of food and then there are these days when you want to just jump on every bite you see and have that hard core sugar /chocolate craving satisfied. This cake will be a perfect treat for such occasion and surprisingly its guilt free-well! Almost! Sort of!!! Do try this and let me know!

Dry Ingredients:

Wet Ingredients:
All purpose Flour-1 cup + extra to dust the pan
Vegetable oil-1/2 cup
Powdered Sugar-1 cup
Warm water-1/2cup
Unsweetened Cocoa-1/2 cup
Milk-1/2 cup
Baking Powder-1 tsp
Vanilla Essence-1 tbsp
Baking Soda-1/2 tsp
Thick Unsour Curd-2 tbsp
Salt-1/4 tsp
Thick Coffee Decoction-1 tbsp/Instant Coffee Powder-1/4 tsp
Butter-1 tsp( to grease the pan)

How It Happened:
1. Preheat the oven at 180 degree Celsius for 10 minutes.
2. Add all the ingredients given under the dry ingredients list and sieve together in a mixing bowl and set aside.
3. Take another mixing bowl and add the vegetable oil and vanilla essence and beat until they froth up.

4. Add milk, warm water, curd and coffee decoction and beat for 4-5 minutes or until they all combine together.
5. Now slowly add a little of the dry ingredients mix to the wet ingredients and mix well. When they are mixed without lumps add a little more and keep mixing but do not beat too much.
6. Keep adding the dry ingredients until they are used up and mix slowly.
7. Grease a nine inches round cake pan with butter and sprinkle with all purpose flour. Tap the extra flour out.
8. Pour the cake mix into the pan and tap slightly so that the mix sets in.
9. Place the pan inside the oven and let it bake for 180 degree Celsius for 20 minutes then reduce the temperature to 160 degree Celsius for 20 minutes.

10. Check by inserting a tooth pick in the middle of the cake and if it comes out clean then the cake is done.
11. Take out the pan and let it cool. Once when it is cool, unmold it carefully by running a knife around the edges and turn the cake pan upside down on a plate.
12. Drizzle caramel or chocolate syrup slice and enjoy it.

* The temperature and settings of each oven varies. So check the cake by inserting the tooth pick and if it is still has uncooked centre then bake it for a little longer may be 5 or 10 minutes. But keep checking constantly.
* Instant of coffee decoction instant coffee /espresso powder can be added along with dry ingredients. It adds a nice strong, pungent deep dark flavour to the cake. But you can skip it.
* Once when the raising/leavening ingredients like baking soda and baking powder are added the cake mix should not be whisked a lot. They should be just mixed together else the cake will not rise.

* I used sunflower oil. You can used canola or corn or rice bran oil or any other flavourless oil. Olive oil would be a good choice too.

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