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.
Vegetable Oil-1/4 cup
Boiling Water-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
Cocoa Powder-1/4+1/8 cup
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!!!
Cocoa Powder-2/3 cup
Icing Sugar-2 cups
Vanilla Essence-1 tsp
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!!!
Labels: BAKES, BAKING EGGLESS, CAKE, CHOCOLATES, COCOA POWDER, EGGLESS, ICING