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Photo of Eggless Butterless Chocolate Indulgence Cake by Sandhya Hariharan at BetterButter
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Eggless Butterless Chocolate Indulgence Cake

May-26-2016
Sandhya Hariharan
40 minutes
Prep Time
80 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Eggless Butterless Chocolate Indulgence Cake RECIPE

This cake is Eggless,Butterless and perfect when you want to treat the elders in your family Guiltfree.

Recipe Tags

  • Egg-free
  • Easy
  • Dinner Party
  • British
  • Baking
  • Egg Free

Ingredients Serving: 8

  1. 2 Cups Self Raising flour
  2. 1 tsp Baking powder
  3. 2 Tsp Baking Soda
  4. 3/4 Cup Unsweetened cocoa powder
  5. 1 1/2 Cup Granulated White sugar
  6. 1 Cup Low fat Vegetable oil for lighter baking
  7. 1 Cup Hot Coffee Decoration
  8. 1 cup milk
  9. 1 Tsp Vanila Extract
  10. 1 Cup Low fat stirred yogurt
  11. Ganache Frosting
  12. 2 tsp butter
  13. 80g Chopped Dark Chocolate
  14. 100g Chopped Milk Chocolate
  15. 300 ml Creme fraiche or ( Heavy Cream)
  16. 2 Tsp Vanilla essence
  17. 200g Royal Icing sugar

Instructions

  1. Hot Coffee Decoration: Mix 1 tsp of Dogwe Egbert Instant coffee with 1 cup of Boiling Water . Yogurt Mix : Mix every 3 table spoon of stirred yogurt with 1 table spoon of water.
  2. Cake Preparation: Preheat the oven . Mix all the dry ingredients & wet ingredients separately. Prepare a well and incorporate the wet ingredients slowly into the dry and blend well.We follow just the same process here too.
  3. Preheat the oven to 180 C . In a large mixing bowl , mix Self Raising Flour , Baking Powder , Baking Soda & Granulated Sugar . Swift them well with a spatula and make a well kind in the center.
  4. Add the butter at room temperature , Hot coffee mix , Milk , Vanilla essence & stirred yogurt one by one with regular mixing after each incorporation.
  5. Using a hand blender , whisk the mix for about 1-2 minutes until all the lumps are gradually gone.
  6. Grease the Cake tin with a lil butter and dust a bit of coco powder all around. Pour the cake mix into the tin up to 3/4th and place it in the oven. The remaining mix could be poured into a muffins mold.
  7. Bake for nearly 1h -1.10h until a wooden skewer inserted comes out neat. (My cake wasn’t done in 30 minutes like most recipes said.) Let it rest on the wire rack for a while( about 30 minutes) until the cake cools.
  8. For Frosting : Heat the sauce pan filled up to 3/4 full of water in a medium flame and place another vessel over it.
  9. Add 2 tsp of butter and once it begins to melt , add the broken chocolate pieces in batches and keep stiring until they all melt. Incorporate Creme fraiche and a couple of drops of vanilla essence and keep stiring for 30 seconds. Include t
  10. Keep this indulgent frosting aside for 30 minutes (room temperature) until it cools a bit and starts holding itself.
  11. Assembling: Carefully turn the cake upside down from the baking tin and place it in a large plate.
  12. Since I didn’t use 2 separate cake tins , I had to carefully slice it horizontally with a large knife and keep it aside in another large plate. This gives us 2 layers.
  13. We will need additional flat spatula’s to move and lift the cake coz there is a tendency to break.This procedure requires FRAGILE handling.
  14. Now over one of the cake layers , spread the frosting with a knife and allow it to flow in the sides.
  15. Gently and carefully place the second layer over the first . Pour the frosting all over the cake and gently spread over the top and sides.
  16. Allow the cake to cool and settle and serve after an hour or the next day. Decorate with Dark Chocolate Chips.
  17. KITCHEN NOTES: I have used less of sugar in my cake preparation as the frosting was extra sweet and I was sure the taste will blend well. For those who are interested in trying just the cake , increase the sugar by another 1/2 cup.
  18. Being a layer cake , I should have ideally used 2 cakes baked separately and then piled one above the other.
  19. But since I had all the ingredients , I didn’t want to wait for another tin but decided to bake 1 cake in 9″ round cake tin and cút them when cooled
  20. The cake tasted moist and better the next day and even better when kept in the fridge the day after. Updated: This mix yields 2 sandwich tins sized 21 cm and 1 medium sized cake tin of 21cm.

Reviews (4)  

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Ankit Kumar Gupta
Jul-20-2016
Ankit Kumar Gupta   Jul-20-2016

Awesome

Shivangi Dubey
Jul-20-2016
Shivangi Dubey   Jul-20-2016

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