Monday, 28 May 2012

Eggless Chocolate Cake

Serve 6

Ingredients :



  • 1 cup flour plus extra for dusting
  • 2 teaspoon baking powder heaped
  • 1 teaspoon heaped bicarbonate of soda powder
  • 3 1/2 tablespoon coco powder
  • 3 1/2 drinking chocolate powder
  • 1 tin ( 400g ) condensed milk
  • 250g melted butter
  • 2 teaspoon vanilla essence
  • 1/2 can sprite ( lemon lime flavor )

For icing :


  • 60g dark chocolate
  • 250g thick fresh cream
  • icing sugar for dusting

Directions :


  1. Mix all the dry ingredients in a blender bowl and then level it out in the bowl then pour the condensed milk, melted margarine and vanilla essence into the bowl and start blending at a slow speed. 
  2. Gradually start pouring in the Sprite and increasing the speed of the blender. Once you have poured 1/4 of a can of sprite, stop the mixture, scrape the sides and check the consistency with a spatula. The mixture has to be smooth, even and loose enough to be poured like thick cream. Pour the remaining 1/4 or as much as is needed. ( If you are making cup cakes then you would need less amount of sprite to keep it more thick )
  3. Decide on the shape you want and grease and flour the tin. Pour roughly half the mixture into the tin and bake in a preheated oven (gas mark 6 or 200′C) for 10 to 12 mints, then turn the cake and increase the heat to gas 9 or 240′C for a further 10 mints. If you are making cup cakes then pour the remaining mixture into cup cake cases of your choice and bake. If you wish to make a sandwich sponge cake then wait until the first cake is done and then bake the remaining mixture in the same Check the middle of the cake by piercing a knife into the cake and if it comes out clean your cake is done. If there is a little flour sticking to it then, place it back in the oven for 8 to 10 mints, and then check again.
  4. Wet a non fluffy clean cotton tea towel and place on a wire rack. Run a knife gently around the edges of the cake and invert on to the damp tea towel, cover and let it cool ready to be decorated. This will keep the cake moist.
  5. For the icing melt the chocolate by placing a bowl over some boiling water and putting the chocolate in the bowl. Once melted and it is smooth , slowly fold it into the cream. Mix well and then spread on to the cake, roughly smooth out the icing on the cake. Use a sieve and dust some icing sugar on top of the cake






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