Eggless Chocolate Cake

A perfect chocolate sponge lends itself to numerous possibilities. I have used this recipe to create many cakes ranging from a simple chocolate sponge served as a tea cake or dusted with icing sugar to add a touch on fancy or added a layer of chocolate whipped cream frosting and light decorations to make simple birthday cake. I have also used the same recipe to create black forest cakes or dark chocolate cakes by varying the amount of liquid and cocoa used. I also like to decorate this with a dark chocolate ganache to up the chocolate quotient and elevate this recipe from simple to elegant in a matter of minutes. Undoubtedly, this is my go-to recipe when I have a chocolate cake of any sort!

Ingredients:

For the chocolate sponge

• 1.5 cup plain flour

• 1 Cup and 1 tablespoons powdered sugar

• 1/2 cup cocoa powder

• 3/4th cup curd

• 1/2 cup melted butter (or oil and butter half and half)

• 2 teaspoon Vanilla essence

• 1/2 cup Hot water (increase quantity of water if you want a moist cake)

• 1 teaspoon baking powder

• 0.5 teaspoon baking soda

• 0.5 teaspoon salt

• 1 teaspoon instant coffee powder (optional)

For chocolate frosting:

1. 1 cup whipping cream, approx 200 grams

2. 3-4 table spoons icing sugar

3. 0.5 cup Dark chocolate

4. 1 tablespoon cocoa

Method:

1. Line cake pan with baking paper and pre heat the oven at 180 degrees

2. Boil water and mix in cocoa powder, making a runny paste. If using coffee, add the same to this hot water cocoa paste. Instant coffee bring out the rich taste of chocolate without overpowering it

3. In a bowl, sift together flour, salt, baking powder and soda

4. Cream butter/oil and sugar till pale, for about 2-3 minutes

5. Add flour and curd alternately, lightly whisking in without over beating

6. Add hot cocoa paste and finish with remaining flour. Fold in the batter

7. Add vanilla essence

8. Pour batter in prepared cake pan

9. Bake at 180 degrees for 28-32 minutes

Frosting:

1. Cool down the cake to room temperature before frosting

2. In a double boiler, melt chocolate. Add cocoa powder once chocolate has melted. If the cocoa makes it very stiff, add 1 spoon of cream to make it slightly runny, keep aside

3. Whip cream, starting at low speed and gradually increasing speed till you have soft peaks

4. Add icing sugar and continue to whip

5. Add cocoa/chocolate mixture, reduce the speed of beater and continue to whip till stiff peaks form

6. Slice the cake horizontally into two halves.

7. Spread 1/3rd of the cream on the base cake, place 2nd half on top. Apply 1/3rd of cream on the sides and use remaining to cover the top

8. Spare some cream to decorate using nozzles of your favourite designs or decorate with sprinkles