Saturday, 2 February 2013

Eggless chocolate cake with chocolate nutella frosting

Hey Hello there.. Well I may just as well admit that inspite of my new year resolution is to focus on healthy eating, i have been hogging on.. how to put it... all possible unhealthy, fitness enthusiasts-will-be shocked stuff. How could I say no to those fluffy puff pastries, cakes, sweets, fast food... and the list goes on.

Today was just one of those days when I guess my cravings were so bad that i ended up baking a 2 tier cake. I did try preparing a basic frosting before. The quantity of butter and sugar tends to be so high that i couldn't go back to try another.

But then i wasn't going to finish off the whole cake myself (i would love to.. trust me) and here I am sharing my first every 2 tier eggless chocolate cake with chocolate nutella frosting.

Prep time for cake:15 minutes for each cake
Baking time for  cake: 20 minutes each
Prep time for frosting: 10 minutes
Beating time for frosting: 7 minutes

Serves : 8-10

Eggless Chocolate cake: (for 1 cake)

225 gms all purpose flour
3 tbsp coco powder

1 1/2 tsp baking powder
1/2 tsp soda bi-carb
200gms condensed milk/ sweetened evaporated milk 

60 ml melted butter
1 tsp vanilla essence

50 ml sprite / 7 up / coke / water

2 tsp dalda for greasing


 Pre-heat the oven at 180C.  Grease a 7 inch tin with dalda. Sieve all the dry ingredients and keep aside. Except 50 ml liquid (aerated drink or water), combine all the wet ingredients condensed milk, melted butter, vanilla essence mix well. Now add the prepared dry ingredients along with the 50 ml liquid and mix gently with help of a spatula. The batter should be of dropping consistency.

Pour the prepared cake batter into the greased tin and spread it evenly. Bake in the pre-heated oven at 180oc (360of) 20 minutes or till done. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the sponge.

Keep aside to cool. Repeat the process for the 2nd cake.

Nutella Cloud Frosting*  
2 cups (4 sticks) unsalted butter, softened
3 cups confectioners (powdered) sugar, sifted
1 Tbsp plus 1 tsp vanilla extract
1 1/2 cups premium bittersweet chocolate, melted and cooled slightly
2/3 cup Nutella
2 tablespoon milk
pinch of salt

( i halved this recipe. it was more than enough)
In a medium bowl, beat together the butter and sifted confectioners sugar for about 1 minute.  Add the vanilla, and beat on low for another 30 seconds. Add the melted and slightly cooled chocolate and beat on medium speed for about 2 minutes, until smooth. Add the Nutella, milk, and a pinch of salt, and beat on medium-high speed for another minute.


Source : sunnysideupsd

Sugar syrup:

half cup regular sugar 

1 cup water

Dissolve the sugar in the water and keep aside

Assembling the cake


Once the cakes have cooled down completely, slice the cakes horizontally in 2 layers. Place one half of one cake on the cardboard cake round ( i did this on an inverted steel place as i was out of cardboard). Sprinkle  1/3 of the sugar syrup over the entire surface. Top with a good heaping spoonful of frosting and spread to the edges. Repeat with the next 2 layers (sugar syrup then the frosting)

Place the 4th and final cake layer on the top. Frost the top and sides and with the remainder of the frosting. Finally you can make it playful by using colorful sprinklers.

Refrigerate the cake if not consuming it instantly. Bets if eaten in 2 days.

Et voila .... the cake is ready to be served.

No comments:

Post a Comment