Eggless Chocolate cake topped with a crispy walnut layer

Sweet Punch for January

This is my first time I am participating in Sweet Punch. This month's theme is Meringue. The sweet punch team has suggested 3 recipes for which I have given the link below. As I don't use eggs I didn't know what to do. Meringue can be prepared only with egg whites and there is no eggless version. So I asked the sweet punch team about substituting the meringue layer with an eggless macaroon recipe. They readily agreed for that. So I started experimenting. First I got an eggless golden macaroon recipe from the web and tried it out. But it came out very soft. Though my daughter liked it very much, I was not satisfied with that soft layer.
So I used a cookie recipe and prepared it again. It was fantastic. I loved combination of the soft cake layer and a crispy cookie layer. Both my hubby and kid enjoyed it a lot. But be sure to consume it on the day itself. Because the next day the cookie layer did not remain crisp. It became little soft. If you want to join the team please click here.

This was my first trial with the golden macaroon topping

 This is the cake for the given recipe.

For the cake:
Condensed Milk-100gm
Cocoa Powder-15gm
Baking Powder-1/2tsp
Choco essence-1/4tsp

For the crispy layer:
Granulated Sugar-30gm
Vanaspathi / Shortening-30gm
Vanilla extract-1/2tsp
Chocolate (chopped)-2tbs
Maida / Flour-60gm
Baking Powder-1/2tsp

For the cake layer:

1.     Grease a cake tin and dust it with flour.
2.     Preheat oven to 175C.
3.     Beat butter till soft and add condensed milk. Mix well.
4.     Sift flour, baking powder and soda-bi-carb.
5.     Mix milk and essence.
6.     Add milk mixture and flour mixture little by little to the butter and mix it slowly.
7.     Pour it into the cake tin and bake for 10 minutes.

For the crispy layer:

1.     Beat sugar and vanaspathi until fluffy.
2.     Add the vanilla extract and mix well.
3.     Sift flour with baking powder.
4.     Add it to the vanaspathi mix.
5.     Now add milk to prepare a little sticky dough.
6.     Add milk little by little and when the sticky dough consistency is reached stop adding milk.

To assemble the cake:

1.     After 10 minutes, remove cake tin from oven and spread the cookie dough evenly on the half baked cake.
2.     The cookie dough may penetrate the top layer of cake. Don’t worry because that gives a nice merged cake.
3.     Bake it for 15-20 minutes or till the top is golden brown.
4.     Remove from oven and let it cool.
5.     Invert the tin and remove the cake from the tin. Use another plate to invert the cake again.
6.     Cut it to pieces and enjoy with a cup of coffee.

The recipes given for this month's sweet punch:

Meringue Cake: Joy Of Baking
Chocolate Meringue Cake: Martha Stewart
Meringue Mushrooms: Joy Of Baking

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