Eggless Chocolate Cake
For Cake :
- 1 1/2 cup Maida / All Purpose Flour
- 1 cup Sugar
- 1 cup Whole Milk
- Pinch of Salt
- 1 tsp Baking Soda / Sodium bicarbonate
- 1 tsp Baking powder*
- 3 tsp Cocoa Powder
- 1 tsp Vanilla Essence
- 1 tbsp Curd / Yoghurt
For Icing :
- 400g (1 tin) Milkmaid / Condensed Milk
- 3 Tsp Cocoa powder
- 1 tbsp Butter
- 1/2 tsp Vanilla Essence
- Chocolate chips/flakes to garnish
For Cake : Mix 1 cup milk and 1 cup sugar in a large bowl. Dissolve the sugar completely. Sieve all purpose flour, cocoa powder, salt, baking soda and baking powder and add it to the milk. Add curd and mix everything properly. Add vanilla essence and mix till batter atains smooth dropping consistency. Grease the cake mould with butter and all purpose flour and add the above batter into the mould. Preheat the oven at 200 degrees Centigrade and place the cake mould to bake for 20-25 mins. Check by inserting toothpick inside the cake (it will come out clean if cake is baked properly). Remove the cake and let it cool down to room temperature and then demould it.
For Icing : Heat butter in a nonstick pan and add condensed milk, cocoa powder and vanilla essence to it. Mix everything nicely and continue heating on medium flame for 7-8 mins. Stir continuosly till the mixture thickens. Remove from the flame and let the icing cool down to room temperature.
Prepare sugar water by dissolving 1 tsp sugar in 2 tsp water. Sprinkle this water on cake to moisten it. Spread the icing on the cake and smoothen out by dipping the spreading knife in cold water intermittently. Cover the cake with icing on all sides and sprinkle choclate chips or flakes for garnishing.
- If icing thickens too much after cooling, add little sugar water and make it to a spreadable consistency.
- * Baking powder can be made by mixing equal quantities of sodium bicarbonate(baking soda) and cream of tartar.