Eggless Chocolate cake without oven for Indian Kitchen
How to make this moist, delicious Eggless Chocolate Cake without oven in an Indian kitchen. This recipe requires no baking and can be made in Gas Oven.
⅓cupSugarpowdered sugar - you can add less or more
1tspVanilla essence
Instructions
Pre-heat your cooking pot:
Take a heavy-duty large vessel with a lid, pour about one kg cooking salt, then place a metal rack over the salt.
Next, place a kitchen thermometer on the metal rack, cover the vessel with the lid(preferred metal lid) ane over medium heat pre-heat the pot till it reaches 200-degree centigrade.
Take a 9-inch springform pan, apply some butter, line the bottom with some parchment paper. Keep aside.
Prepare the cake:
Pour warm milk in a mug and add vinegar, give a quick stir with a spoon, keep aside.
Take a large bowl and siever, place the siever on the bowl and sieve flour, cocoa powder, baking powder, salt together. Transfer them into another bowl.
Next, in the same bowl, add melted butter, sugar and vanilla essence. With the help of a fork whisk them to get a smooth texture.
Then, Place the siever on the bowl, add half of the flour mixture, sieve the dry ingredients once again, then pour half of milk and vinegar mixture.
With a wooden spatula, mix the dry and wet ingredients by using cut and fold method.
Repeat the same process one more time.
When you get a smooth batter, add choco chips into the prepared batter and mix them.
Pour the batter into your prepared pan, place that pan into your pre-heated vessel., cover the vessel with a foil, then put the lid on. Over medium heat bake for 20 to 25 minutes. Check the cake with a toothpick or fork, if it comes clearly, then turns off the heat.
Remove the cake from the pan, keep on a cooling rack. Allow the cake to come to room temperature.
Prepare Chocolate Whipped Cream Frosting:
While the cake is resting, to prepare the frosting, in a saucepan add choco-chips and ¼ cup of cream, put the pan over low heat just for a few seconds to warm the mixture, maybe 20 seconds. Then with a fork whisk the mixture to get a smooth texture.
Next, in a large bowl, add powdered sugar, cream, vanilla essence and with your hand beater whisk to form stiff peaks.
Add the prepared chocolate ganache in the cream frosting, whisk for another 10 seconds and the chocolate whipped cream frosting is ready.
Final Step - Frosting
There are two ways, you can do the frosting.
One, you can do the way I did. When the cake is completely cool spread the frosting on the top of the cake. I made a thin layer, just because I wanted to pack the cake for the school lunchbox.
Alternatively, you can cut the cake into half and then spread the frosting on the one portion, then place the other portion and spread the frosting on the top layer.
Notes
If you want to bake this cake in the oven, then preheat your oven to 200 degrees C.Then bake the cake at 180 degrees.
If you don’t want to add choco-chips, add another cup of sugar.
If you are making the frosting on a hot day,
keep the bowl where you are going to make the frosting in the refrigerator, at least for 2-3 hours.
Then before start beating the cream to make the frosting, place an ice-filled bowl under the bowl of cream.
After spreading the whipped cream frosting, you need to keep the cake either in a cool place or in the refrigerator. If the room temperature is warm, the frosting can melt. you can store the cake in an airtight container up to a week.