Eggless Chocolate Cake
“Anything is good if it’s made of chocolate.”- Jo Brand (English
writer, comedian & actress
This was my first
tryst with an eggless cake when I wanted to bake for A & S who stick to a
vegetarian diet. It was quite an investigation taking me through tons of
recipes and techniques as I yearned to bake a cake that would be soul filling
soft in texture and chocolatey in flavour. In the end, everything turned out
well with the simple loaf garnished with almond flakes and all decked up to
bring more smiles with a cup of coffee ;).
Eggless Chocolate Cake
(Recipe adapted from
Passionate About Baking.com)
Serves 8- 10
3/4 cup (150 g) sugar
1 cup (240 ml) yoghurt
1 teaspoon vanilla extract
1 1/4 teaspoon baking
powder
1/2 teaspoon baking soda
1/2 cup (120 ml) vegetable oil
1 cup (130 g)
all-purpose flour
1/2 cup (41 g) cocoa
powder
1/2 teaspoon salt
1/4 cup chopped almonds
1. Grease, line with parchment and flour a 9 x 4 x 2.5 inch (23 x 8 x 6 cm) loaf pan. Preheat oven to 356o F (180o C).
2. In a medium sized bowl, beat sugar, yoghurt and vanilla extract for 5 minutes on high speed.
3. Add baking powder and baking soda into the mixture, beat on low speed and let stand for 3 minutes.
4. Beat in the oil until fully combined.
5. Sift the flour, cocoa and salt together.
6. Add the flour mixture into the yoghurt- oil mixture in 2-3 additions on low speed.
7. Pour batter into the prepared pan, spread the chopped almonds gently on the surface and bake for 50- 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
1. Grease, line with parchment and flour a 9 x 4 x 2.5 inch (23 x 8 x 6 cm) loaf pan. Preheat oven to 356o F (180o C).
2. In a medium sized bowl, beat sugar, yoghurt and vanilla extract for 5 minutes on high speed.
3. Add baking powder and baking soda into the mixture, beat on low speed and let stand for 3 minutes.
4. Beat in the oil until fully combined.
5. Sift the flour, cocoa and salt together.
6. Add the flour mixture into the yoghurt- oil mixture in 2-3 additions on low speed.
7. Pour batter into the prepared pan, spread the chopped almonds gently on the surface and bake for 50- 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
“Chocolate is nature’s way of coping up with Mondays.”- Unknown
The
shadows of the lovely weekend were setting in and I could already feel
butterflies in my tummy at the thought of a long week ahead. Armoured with
another recipe I took off to the comfort of my little kitchen where I could
drown my thoughts in the whirring of the hand mixer and the aroma of
chocolate and vanilla. As the new week dawned, this soft, delicious loaf of
Marble Cake helped to get the better of my Monday Morning Blues. The cake
is so easy breezy to put together on a weekend night and there is the added fun
of swirling patterns through the vanilla and chocolate batters. Go ahead, make
your Mondays smile :).
Marble Cake
(Recipe adapted from Joy of
Baking.com)
Serves 8- 10
115 g chopped
chocolate
1/4 cup (60 ml) milk
1 1/2 cups (195 g) all-purpose flour
1 teaspoon baking powder
1/4
teaspoon salt
1/4 cup (60 ml) plain
yoghurt
1/4 cup (60 ml) milk
1 teaspoon vanilla
extract
1/2 cup
(113 g) unsalted butter
3/4 cup + 2 tablespoon (170 g) sugar
2 eggs
1. Grease, line with parchment and flour a 9 x 4 x 2.5 inch (23 x 8 x 6 cm) loaf pan. Preheat oven to 320o F (160o C).
2. In a heat resistant bowl kept over a saucepan of simmering water, melt in the chopped chocolate into milk.
1. Grease, line with parchment and flour a 9 x 4 x 2.5 inch (23 x 8 x 6 cm) loaf pan. Preheat oven to 320o F (160o C).
2. In a heat resistant bowl kept over a saucepan of simmering water, melt in the chopped chocolate into milk.
3. Sieve flour, baking powder and
salt into a bowl and keep aside.
4. In another bowl, whisk together
the yoghurt and milk and add vanilla essence to this mixture.
5. Cream butter and sugar in a large bowl, on medium speed for a minute with a hand mixer till light and fluffy.
6. Add the eggs one at a time.
7. Add the flour and yoghurt mixture alternately in 2-3 additions on low speed.
8. Divide the batter into two halves. Add the chocolate mixture to one half.
9. Spoon the two batters alternately into the prepared pan. Gently swirl the batter to give a marbling effect.
10. Bake for 50- 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
5. Cream butter and sugar in a large bowl, on medium speed for a minute with a hand mixer till light and fluffy.
6. Add the eggs one at a time.
7. Add the flour and yoghurt mixture alternately in 2-3 additions on low speed.
8. Divide the batter into two halves. Add the chocolate mixture to one half.
9. Spoon the two batters alternately into the prepared pan. Gently swirl the batter to give a marbling effect.
10. Bake for 50- 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
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