Egg less chocolate cake
135 grams all purpose flour
220 ml plain soda water
130 grams butter molten
1 tin sweetened condensed milk(400 gms)
4 tablespoons cocoa powder
4 teaspoons sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons milk
1.Preheat oven at 160C and prepare a 9’inch baking tin by greasing and dusting.
2.Take condensed milk,molten butter,sugar(if using) in a bowl and beat together.The mix should be really light and creamy.
3.Next sift all the dry ingredients together and keep ready.
4.Add the dry ingredients to the condensed milk+butter mixture and add soda water to it.Whisk until the ingredients are well combined.Do not over beat the mix.If you feel the batter is very stiff add 2 tablespoons milk and whisk well.
5.Pour the batter in the prepared tin and bake for 30-35 minutes at 160C.
6.Invert the cake after 15 minutes,allow to cool thoroughly and cut the cake into two horizontally.
The actual recipe says to use simple sugar syrup but I just added 2 teaspoons cherry extract as I had it in hand ,it is purely optional though.
Mix 1/2 cup sugar with 1/2 cup water and dissolve well.Heat in a sauce pan until the mixture turns into a thick syrup.Add the cherry extract and mix well.Allow to cool at room temperature.
340 ml fresh cream(I used 35% fat)
4 tablespoons icing sugar
1 teaspoon corn starch
2 teaspoons vanilla essence
1 cup pitted chopped fresh or glazed cherries
1 cup grated chocolate(I used cadbury’s black forest,you can use any good quality chocolate)
Chocolate strands,silver beads etc for decorating
Assembling and decorating the cake:
1.Take the fresh cream,icing sugar,vanilla and corn starch in a dry cold bowl and whip till soft peaks are formed.I whipped it manually,you can use kitchen aid if you have). Refrigerate until ready to use.
2.Grate the chocolate and refrigerate till use.
3.Chop the cherries and keep aside
4.Take one layer of cake and place on a plate.Pour half the amount of sugar syrup on it well covering all the sides.Now spread a good amount of whipped cream on it and flatten with a spatula.Next slather some cherry pieces and grated chocolate gratings.
5.Keep the next layer of the cake,add the remaining cherry syrup and spread some more whipped cream.Cover the sides of the cake with remaining whipped cream.Decorate the top of the cake as required.
6.Allow the cake to set in the refrigerator until the time of serving.
1. I think I should have whipped the cream more stiff.Will do that next time.
2.If you are having trouble in cutting the cake into layers you can bake 2 or 3 thin cakes and assemble into one.