Eggless Chocolate 7 up Cake

We have a big Indian Girls group here in Austin & I am happy to be part of this group. Whatsup keeps us connected for planning events, chitchat etc....  Most of the girls in this group are vegetarians & don't even eat eggs. I am now kind of an official baker for all celebrations. I made this eggless Chocolate cake for one of the friends B day celebration. This recipe is slightly different from the regular eggless recipe I follow.  The cake turned out very good & had a good spongy texture. This is how I made it.

Baking time: 40 mins
Making time: 60 mins
Makes: 2, 9 inch round cakes. Or 1 tall 9 inch cake.

Ingredients:

• Cake flour - 2 cup
• 1 can/tin Milkmaid (Condensed milk) 
• Sugar -1/4 cup (1 cup if you want it very sweet)
• 1/2 cup coco powder
• Baking Powder - 1 tsp
• Baking soda - 1/2 tsp
• Butter- 120 gms
• Vanilla essence -1tsp
• Pinch of salt
• 1 cup 7 up or sprite

Method:

1. Pre heat the oven for 10 minutes. Grease and flour 2, 9 inch cake pan 
2. Sieve Flour, cocoa powder, salt, baking powder, soda and keep it aside.
3. Cream the Butter, sugar &  condensed milk with a electric beater for 3 minutes.
4. Now add the dry ingredients to the above wet mixture & beat for another 1 minutes until well mixed. 
5. Now pour 1 cup of 7 up & beat the batter on high speed for about a minute.  
6. Pour the cake batter equally in 2, 9 inch cake pans & bake it for about 25- 30 mins at 350 Degree F.
7. Once the cakes are done, allow them to cool down for about 10 mins & then remove them from the Pan. All the cake to cool completely on a rack/plate before cutting or decorating.

Note:

• I decorated the cake with Dairy whipping cream & filled it with chocolate whipping cream.
• I used the big star tip to get this Rosette pattern.
• I have used around 4 cups of whipping cream for this cake.
• This cake is a 3 layered cake. The above recipe will make 2, 9 inch cake. If you want another layer, Just half the recipe & bake another 9 inch cake.
• Whipping cream is very light & can get smutched off easily. The high heat also melt off the cake. Generally I add gelatin in my whipping cream recipe to stabilize the cream. Since this cake was a vegetarian cake, I dint use whipping cream.

 

 

Chocolate Cake

Grrrrr...... Yes I am starting this post with a lot of irritation. I had drafted this post in the morning & someone has removed the charger plug from my laptop. When I got back to my desk, the laptop was shutdown & now I need to type out the recipe again......I love to bake & cook but when it comes to posting it, I am very lazy. Hmmm now do I have an option? No:( 

This is a chocolate cake recipe & in the past I have posted different types of chocolate cake recipes. We all know there are plenty of recipes in the net & we all have our own favorite ones. This is the cake that I used to bake long time ago & forgot to note down the recipe. After so many years, couple of months ago I came across a recipe which is very similar to the one I used to follow earlier for chocolate cakes. Looking at the cake texture, I knew this was the recipe I was looking for. This recipe is from addapinch.com. In this recipe, oil is used instead of butter & hot water is used to give air to the cake. The cake is very moist & melt in your mouth types. This is a great cake for decorations & also to eat it just like that. This is how I made the cake.

Making time: 45 minutes

serves: 20- 25 people

10 inch square pan or 9 inch 2 round pan

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar (powdered)
• ¾ cup cocoa
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon instant coffee powder
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 tspn Butter essence

Directions:

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. Or 10 inch square pan.
2. Add flour, sugar, cocoa, baking powder, baking soda, salt to a large bowl or the bowl of a stand mixer. Whisk through to combine 
3. Add milk, vegetable oil, eggs, vanilla, butter essence, instant coffee into a bowl & mix well.
4. Now mix  in the wet ingredients into the dry one on medium speed until well combined. 
5. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
6. Distribute cake batter evenly between the two prepared cake pans or 1 10 inch sqaure pan. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
7. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
8. Frost cake with Chocolate Frosting.

Simple Chocolate Frosting

Ingredients:

• 1.5 cups chocolate chips
• 2 tbspn butter
• 1/2 cup icing sugar
• 1 tspn vanilla essence

Directions:

1. In a doube boiler melt the chocolate chips. Once they are melted add in rest of the ingredients & mix well.
2. After this mixture has cooled, just spread it over the cake. 

Note:

1. This cake can be used as a base for many recipes like Black forest, mousse cake, chocolate fudge cake, trifle etc.
2. This cake can be refrigerated for over month & it will still stay moist & soft.

Steamed Chocolate cake

It was totally a fun filled week with my friend being around here. I was enjoying taking her around the city for shopping & sight seeing. It was so much fun clicking pictures & also posing for. Currently all my friends here in Singapore have small babies & it becomes difficult to hang out like we used to do earlier. So this friends visit really brought back all those memories back.

While I was working with RBS Singapore my office was at Raffles place & my very good friend was working at P&G Novena. Our office used to be 5 mrt stops away & we used to make sure that we catch up for lunch at least once or twice a week. Since I was pretty new to Singapore then, she used to take me around the food court & suggest me to try some local food. After our lunch we used to  love to do some window shopping & then get back to work. Those were real good times & I miss them a lot:) Girls & window shopping are like best friends hehehehe..

Now coming back to today's post, I made this cake 2 weeks ago & this time I tried using this new brand of coco powder "van houten " Since Most readers had requested for no baked cakes, I thought will steam it for a change, which I don't do it often. The cake turned out perfect & since I had made steamed cake long time ago, I was just keeping my fingers crossed. Fortunately the cake was very delicious & the texture was so soft that it was just melting in the mouth. Since my hubby & I were so tempted to eat it fast, we dint wait for it to cool down. I over turned the cake while it was still warm & that's why the cake dint come out very clean from the pan. So please don't be impatient like us & repeat this mistake. wait for the cake to cool down completely before cutting.

Ingredients

• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 cup Cocoa powder
• 1.5 Tspn baking powder
• 2  eggs
• 100 gms Butter
• 2 teaspoons vanilla extract
• 1/4 Tsp salt
• 1/4 cup hot water
• Some silver foil

 Method:

1. Grease 6-inch round baking pan.
2. Stir together  flour, cocoa, baking powder in large bowl.
3. Cream the butter &  sugar with a electric beater or hand whisk for 2 to 3 minutes.
4. Add eggs, vanilla & mix well for 2 minutes or until its creamy.
5. Add in the dry ingredients, Mix the hot water & beat for another 1 minute, until everything is well mixed.
6.  Pour batter into prepared pan, cover the top with silver foil & steam for 45 to 55 minutes or until wooden pick inserted in centre comes out clean.
7. Remove the Pan outside & let it cool completely before you cut & serve.

 

 

 

 

 

Note:

1. Steamed chocolate cakes are very soft & moist so you need to cut them with really sharp knife. Be gentle & patient.
2. They taste great & its good to eat them as it is.
3. I have always steamed Banana cakes & had never tried steaming other cakes. But now I feel all cakes can be steamed & they will turn out good.

Chocolate Cake

I Love chocolate cakes & I have been making them from a really long time. This time I tried a very new recipe & I must say, this was very good. The baking time is a little longer than the normal cakes that I make. The cake is very  moist & flavourful. Its a rich Double Chocolate cake. I call it double chocolate because I have used Coco powder & Melted Chocolate chips. Its a melt in your mouth kind of cakes. After having Zion, I have made so many friends in the condo. I take him along with my maid for his evening walks & play. I meet many of his friends & their moms. Its a good social time for me, as I get to interact with other moms while my little one is busy playing. I decided to get my cake tasted by my friends & they all loved it. The kids especially came back to me asking for more. Unfortunately I was left with none:( Well, I know now the next time I make. I need to carry more:). Here is the recipe

Ingredients:
1.2 Cup All Purpose Flour
1.2 Cup powdered Sugar
3 Tbsp Coco Powder
1 Tsp Instant Coffee
1 cup Melted semi Sweet chocolate chips
125 gms of salted Butter
1 cup hot water
1 Tsp Vanilla Essence
2 Eggs
1 Tsp Baking Soda
1/2 Tbsp Baking Powder

Method:

1. Preheat oven to 180 deg C
2. Grease a 6 inch cake tin.
3. Mix flour, cocoa powder, Instant coffee powder, baking powder & baking soda in a bowl.
4. Beat the Butter, sugar, Vanilla essence for 5 minutes with a electric mixer. Now add eggs one at a time & beat them for another 2 minutes.
5. Now Mix into that our flour mixture, melted chocolate, hot water together until smooth, using an electric mixer at slow speed for about 2 to 3 minutes. (Add more water if required)
6. Transfer to bake tin and bake at 150 degrees c until a wooden pick inserted in centre comes out clean, approximately 60 to 70 minutes.
7. After the cake has cooled, slice the cake & enjoy

Note:

• I melted the chocolate chips in the micro wave
• Use eggs at room temperature.
• If you like the coffee taste, then you can add more spoons