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Thursday, February 28, 2013

Eggless Perfectly Perfect Chocolate Cake

This month's Baking Eggless is very special as we completed a year of challenges. This is the thirteenth challenge and my heartfelt thanks to all those who are being a part of this wonderful group. So this is celebration time and the recipe chosen is apt for the occasion. Perfectly perfect is the name given for the original recipe at Hershey's website. For this month's challenge Gayathri of Gaju's Kitchen suggested this sinful, utterly delicious cake from Hershey's Kitchen. Though this cake doesn't involve any cooking chocolate, we tasted chocolate in every bite. My daughter was completely blown over by the cake and after tasting it in the evening, she also took it to school for her snacks the next day. I sent the remaining cake to a friend who has been asking for a cake since my daughter's birthday. Evening when she returned she went to the kitchen in search of the cake but couldn't find it. She was in tears when I told her about giving it to a friend. Then I had to promise her for another cake and eventually she forgot about it. The moment she cried I was so happy because a s a food blogger when some one is so much interested in my cooking, I take it as success.


Ingredients:
Vegetable Oil-1/4 cup
Boiling Water-1/2 cup
Milk-1/2 cup
Baking Soda-3/4 tsp
Baking Powder-3/4 tsp
All Purpose Flour/ Maida-1 cup
Vanilla Essence-1 tsp
Curd/ Yogurt-1/2 cup
Salt-1/2 tsp
Cocoa Powder-1/4+1/8 cup
Sugar-1 cup

Procedure:
1. Preheat oven to 175C. Grease and dust an 8" round pan.
2. Mix together sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add curd, milk, oil and vanilla to the flour mixture and beat until well incorporated.
4. Add the boiling water and beat until well combined.
5. The batter will be thin. Pour it into the greased and dusted cake pan.
6. Bake for 30-35 minutes. Remove the cake when a tooth pick inserted comes out clean.
7. Place the tin on counter and leave it for 15 minutes.
8. Flip it on to a wire rack and allow the cake to cool completely before frosting.



Add all the dry ingredients and mix well. It is better to pass the cocoa through sieve to get rid of lumps.



Add the liquid ingredients except boiling water.



Add boiling water gradually and beat.



Who doesn't love this???



Pour the batter into a greased and dusted cake tin.



Bake for 30-35 minutes, cool and flip on a wire rack to cool completely before frosting.


Perfectly Perfect Chocolate Frosting

I usually prepare chocolate buttercream with a little cocoa, but this is according to the name perfectly perfect chocolate buttercream. It tastes like you are eating a chocolate bar. The remaining buttercream after I finished the frosting was gone within 10 minutes. My daughter licked it off!!!


Ingredients:
Butter-1/2 cup
Cocoa Powder-2/3 cup
Icing Sugar-2 cups
Milk-1/3 cup
Vanilla Essence-1 tsp


Procedure:
1. Melt butter. SIft the cocoa powder into the butter and mix well.
2. Add sifted icing sugar and milk alternately and beat to combine.
3. Add the vanilla essence and mix well.
4. Use it to frost the cake.



Sift cocoa into melted butter.



Beat to combine.



I love the look of this..



Add icing sugar and milk alternately. Frost the cake with this.



Using a peeler, scrape out the dark chocolate.



You will get chocolate curls. Use this to decorate the cake.



This slice is for you for reading this post with patience. Enjoy!!!


39 comments:

  1. Thanks Gayatri for the slice but seems that the sclice is not willing to give up its beautiful residence at your place.

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  2. Good explanation, Love the chocolate shredded.

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  3. I agree Gayathri, nothing makes my cooking worthwhile than having my kids enjoy it or even taste it happily for that matter. I take that as the biggest compliment, so I know what you must have felt when your daughter wanted leftovers. :)

    the cake has turned out beautiful

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  4. A real grand cake. Just right for this celebration.
    Way to go.

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  5. Same pinch Gayathri, this time we both have made the eggless baking using exactly the same ingredients, cake looks awesome, especially the frosting, posted it yesterday, was waiting for u to post, so I can link..

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  6. I am literally drooling here dear..looks so inviting and delicious..

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  7. I made this last night and it is, hands down, the best eggless chocolate cake I've ever made. THANK YOU for the recipe, I know I'll be making this for many years; it was delicious!

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  8. Seriously we just loved this challenge very much, wat a beautiful cake Gayathri, wish to get a huge slice rite now,midnite craving.

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  9. I made this for my women's rugby team dinner- they loved it! First time I have ever made chocolate buttercream frosting, and I'll never go back store bought:)

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  10. That is surely very sinful to look at Gayathri..I am sure it tastes awesome!

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  11. the cake looks gorgeous and super rich and love your chocolate curls decoration.

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  12. Wow, gorgeous looking cake Gayathri! Perfect! :)

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  13. this was such a delicious challenge and happy I am part of it!!
    Sowmya
    Ongoing Event - What is with my Cuppa
    Ongoing Event - HITS - Diabetic Friendly

    ReplyDelete
  14. superb cake,yummy treat.loved the decoration,was bowled by it/

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  15. hi gayatri.what an amazing recipe.like u mentioned the batter was thin so i wasnt sure it will come goid.but simply awesome my kids loved it.its so moist nd sweet like i like.And all ingredients ive them.i used drinking chocolate pwdr as had exhausted my cocoa...:)
    i liked the frosting so amazing .but i dnt know how to do the way u ve done on the cake.thnks.this will be one of my fav cake recipe.

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  16. Very nice, I m definately gonna try this.
    Can we make eggless cake replacing maida with cornflour??
    Is cornflour used it baking?

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    Replies
    1. Hi Aabha, I don't think you can entirely substitute maida with corn flour. Because both the flours are different. I advice you to try it with maida..

      Delete
  17. gayathri, i tried it out jus now and it came out great....i used store bought butter cream frosting... thanks for the wonderful recipee...

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  18. Hi gaysthri i made it on my brother's birthday but donno it did'nt came out well.. the cake did'nt came out fluffy..
    :( ..though icing was good

    ReplyDelete
    Replies
    1. Hi Ritika,
      Thank you for trying it out. As you can see in the snap, this cake is like fudge and it will not be fluffy. It is like biting into gooey chocolate. So if the result was like that then you have done it perfect...

      Delete
  19. hi gayathri ma'am :)
    first when i tried out the cake it was not so good but the second time when i tried it out it was pretty good.just the icing was a little too sweet for me.

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  20. hi gayatri.the cake was delicious.everyone just loved it..though I did mess up a few things here and there....actually the batter was already thin so didn't add all of the milk and water(was somewhat apprehensive).
    Should I go by the exact measurements, as it will make the batter really thin?

    My first good icing....thanks to you...anyhw I didn't have icing sugar at home, so used normal sugar and mixed cornflour in it. It had that sugar crunch in it. :(....but the icing otherwise was yummy.....

    ReplyDelete
    Replies
    1. That is great Dhaliwal. The batter is actually very thin and that is why the cake turns out fudgy and moist. But if you prefer fluffy cake then you can reduce the water in the batter. And very happy that every one liked it...

      Delete
  21. mouthwatering cake! I will surely try to make one thanks for sharing !kids will surely love it!



    online shopping Philippines

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  22. Hi Gayatri I just wanted to try this cake for my son bday falling on this june. I have a small doubt i have planned to do whipped cream frosting instead of butter cream in that case after doing frosting can i refrigerate the cake? will it become hard if i refrigerate.

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  23. @joyful Veggie, advance birth day wishes to your son. You can substitute butter cream with whipped cream frosting. It will become slightly firm on refrigeration but the taste will not be affected. So all the best for your baking adventure. Happy Baking!

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  24. Aww..so delicious cake..looks so tempting..can u plz tel me how to measure 1/8 cup and 2/3 cups of cocoa powder..plz let me know..so that i can try for my hubby's bday..waiting for ur reply.:)

    ReplyDelete
    Replies
    1. Hi Maadhu, this cake is so good. If you have cup measures, then there will be a cup for 1/3 and one for 1/4. Add 2 measures in 1/3rd cup for 2/3 cup and half of 1/4th cup for 1/8th cup measurements. Hope this helps...

      Delete
  25. hi.. wanted to know if milk used should be raw or boiled milk? Is it ok if i dont add water at all because i want cake to be spongy..

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    Replies
    1. You need to boil and cool the milk to room temperature before using it in the cake Chinmayi. And add just 1/4th cup of boiling water instead of 1/2 cup. The batter will be thick then and the cake will be less fudgy. But I am not sure how much spongy the cake will be. I haven't experimented that part...

      Delete
  26. Hi Gayathri,

    The cake looks really really yummy and super-delicious. Am plannin to try this out for the 1st time..
    Jus a small query:

    Is there an alternate for using curd? Can we use some more milk or any other cream instead of curd?

    ReplyDelete
    Replies
    1. Hi Jaish, Curd can be substituted with 1/2 cup of milk mixed with a tsp of Apple cider vinegar. If apple cider is not available then go for the white vinegar. Let the mix sit for 5 minutes before adding to the cake mix..

      Delete
  27. Wow! I was looking for an eggless cake recipe and found your blog. I am amazed! Your cakes look gorgeous.

    ReplyDelete

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