Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache | How to make Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache

By Sujata Hande-Parab  |  8th Jan 2018  |  
5 from 1 review Rate It!
  • Photo of Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache by Sujata Hande-Parab at BetterButter
Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganacheby Sujata Hande-Parab
  • Prep Time

    30

    mins
  • Cook Time

    5

    mins
  • Serves

    4

    People

11

1

1 vote

About Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache Recipe

Dorayaki cake is originated from Japan, Dora means Gong. It is basically puffed sweet pancake filled with Azuki red bean paste. It is the favorite food of cartoon character Doraemons. It is also referred as Yummy buns, Doracakes in some of the places. In this recipe I have used equal quantity of Maida and Wheat flour, baking powder as a rising agent, flavored with vanilla essence, honey and sugar is been used as a sweetener and Milk to prepare batter. Filled with dark chocolate-peanut butter-gulkand ganache. These cakes were super spongy, moist and had so many flavors. Any filling of your choice can be used i.e. Custard filling, Nutella, jam, butter etc.

The delicious and mouthwatering Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache is a famous dish of Japanese and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache. Sujata Hande-Parab shared this Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache recipe at your home and surprise your family and friends.

Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache

Ingredients to make Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache

  • wheat flour – 5 tbsp.
  • flour or Maida – 5 tbsp.
  • Powdered sugar / castor sugar – 2tbsp
  • Baking powder – 2 tsp
  • honey / Date Syrup– 2tbsp
  • Milk – ¼ - ¾ cup (Add more or less to adjust the consistency)
  • Vanilla essence – ¼ tsp
  • ghee/Oil – 2 tbsp
  • For filling - Dark chocolate – 75 gms
  • cream – 35 grams
  • Gulkand – ½ tbsp.
  • Crunchy peanut butter – ½ tbsp.
  • For Garnishing – melted dark chocolate.
  • For serving – honey or date syrup, fresh fruits

How to make Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache

  1. Chocolate-Gulkand-Peanut Butter Ganache - Chop Dark chocolate. Melt it in a double boiler or microwave for 1 minute. If using microwave keep checking after every 10 seconds.
  2. Keep stirring after each cooking interval. Do this till chocolate melts completely
  3. Boil cream in another pan. add Peanut butter and Gulkand. Stir.
  4. Add melted chocolate. Mix well till it incorporates well with each other.
  5. Let it cool. Refrigerate for 30 minutes.
  6. Cake - sift Maida, wheat flour, baking powder in a deep bowl. Add sugar. Mix well.
  7. Take honey, milk in another bowl. Whisk well till it combined well.
  8. Add wet mixture slowly into dry mixture. Fold gently. If required, increase quantity of milk to adjust the consistency. Don’t over-mix.
  9. Cover and keep aside for 15-20 minutes.
  10. In a nonstick pan heat ghee on medium high heat. Spread it evenly using spatula or silicone brush.
  11. Pour or gently spread 2 tbsp. batter on greased pan into small circles. Reduce the flame to low, cook for 1 ½ minute. Bubbles will form on the top of cake.
  12. Flip the cake and cook from another side for 1-2 minute or until lightly browned and cooked in the middle.
  13. Remove it on a plate. Let it cool for few seconds.
  14. Assembling - Fill the pancake with 1 ½ tbsp. prepared ganache. Place another one on top of it making it look like a sandwich.
  15. Your Dorayaki cake is ready. Drizzle some honey. Or garnish it with some fresh fruits and serve with a cup of tea or coffee.

My Tip:

Avoid overmixing batter.Sifting flour removes impurities and makes cake spongy.Cooking needs to be done on low med.flame

Reviews for Eggless Dorayaki Cake Filled with Chocolate-Gulkand-Peanut Butter Ganache (1)

Reema Garg2 years ago

Woww..Yummyy...
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