Sunday, November 9, 2014

EGGLESS CHOCOLATE CAKE: GUEST POST BY SANDHYA KINI MAYENKAR

EGGLESS CHOCOLATE CAKE: GUEST POST BY SANDHYA KINI MAYENKAR

Who doesn't love a cake? And if it doesn't contain eggs, it is a special treat for those who love cakes but don't make or eat them because they usually are made with eggs. Today's guest post for some excellent eggless chocolate cake comes from my friend, Sandhya Kini Mayenkar. Her fondness for and expertise in baking is reflected in her Facebook Page "SKM Cakes & Bakes."




Ingredients:
  • Maida, 200 gms
  • Cocoa Powder, 30 gms
  • Baking Powder, 1 tsp
  • Baking Soda, 1/4 tsp
  • Margarine, 100 gms
  • Powdered Sugar, 30 gms
  • Milkmaid Condensed Milk, 400 gms
  • Water, 140 ml
  • Salt, 1/4 tsp
  • Vanilla Essence, 1 tsp
  • Honey, 2 tsp
Method:
  1. Grease and dust a cake tin and keep aside
  2. Sieve three times the maida, cocoa powder, baking powder, baking soda and keep aside
  3. Sieve the sugar powder and keep aside
  4. Mix honey, vanilla essence, salt and water, and keep aside
  5. Cream the fat and keep adding sugar powder little by little. Continue creaming till the mixture is light and fluffy.
  6. Gradually add the Milkmaid condensed milk little by little. Continue creaming till the entire mixture is smooth and fluffy
  7. Then fold in the flour mixture little by little so that no lumps are formed. Lastly add the water mixture little by little and continue creaming till you get a smooth batter without any lumps
  8. Pour the mixture in a baking tray and bake at 200 degrees Centigrade for 40-45 minutes
  9. Once it is baked, remove the cake on a plate and leave it to cool

For the Icing:
  • Icing Sugar, 45 gms
  • Fresh Cream, 200 gms
  • Tinned Cherries, 1/4 tin
  • Sugar Syrup from the Cherry Tin, 1/4 cup
  • Grated Chocolate, 50 gms
Beat the cream vigorously till it froths
Gradually keep adding the mixing sugar and keep beating till you get a light and fluffy icing
Cut fine a few cherries and mix it with a little of the icing mixture
Cut the baked cake horizontally into two halves
Pour the sugar syrup evenly with a spoon so as to moisten the cake from the inside
Sandwich the cherry and icing mixture in between the cake
Then pour the remaining mixing on top of the cake and spread it evenly
Decorate with grated chocolate and cherries on top.