No Oven Chocolate cake

Name: No Oven Chocolate cake
Cuisine: Indian
Ingredients: 3/4 cup Whole Wheat Flour; 2 tbsp Cocoa Powder; 1/2 tsp Baking Soda; 1 pinch Salt; 1/2 cup Caster Sugar; 1/2 cup Water; 3 tbsp Flavourless Oil; 2 tsp Vinegar; 1 tsp Instant coffee powder; 1 tsp vanilla essence; 100 gram Dark Chocolate; 50 gram Fresh Cream; as needed Additional cream to make a chocolate drip frosting; 1/2 cup chocolate shavings; as needed mint leaves for garnish

Ruchika Anand @FYS_feed_your_soul

#noovenbaking
I have made some changes by garnishing it with chocolate shavings

Ruchika Anand @FYS_feed_your_soul

#noovenbaking
I have made some changes by garnishing it with chocolate shavings

Saved

Ingredients

3/4 cupWhole Wheat Flour
2 tbspCocoa Powder
1/2 tspBaking Soda
1 pinchSalt
1/2 cupCaster Sugar
for Wet Ingredients
1/2 cupWater
3 tbspFlavourless Oil
2 tspVinegar
1 tspInstant coffee powder
1 tspvanilla essence
for Chocolate Frosting
100 gramDark Chocolate
50 gramFresh Cream
as needed Additional cream to make a chocolate drip frosting
1/2 cup chocolate shavings
as neededmint leaves for garnish

Saved

Steps

1

First mix whole wheat flour, cocoa powder, baking soda, salt. If using regular sugar, measure it and powder it. Sieve all the ingredients in a bowl.    
2

Mix all the wet ingredients.    
Grease a Cake mould.
3

Before you mix all the ingredients, it is important to pre heat the kadhai. Take a heavy bottom kadhai, add salt at the bottom & keep a stand of at least 1 inch height. Cover it & Heat on high flame for 5-7 minutes.
4

When the Kadhai has been pre heated, mix the dry ingredients into the wet ingredients to make a smooth batter. Make sure you do not over mix the batter.    
5

Pour this batter immediately in to the baking / cake tin & place it instantly on the stand in the Kadhai. Cover it.    
6

Cook on medium high flame for the first 10 minutes & then reduce the flame to low and cook for the next 20 to 25 minutes. This time depends on the size of the tin. After 30 mins, check the centre of the cake using a skewer. If it comes clean mean cake is done.
7

Remove from the Kadhai and let it cool for about 5 minutes. Brush the top with milk, this will soften the top. Cool the cake further and then unmould and cool on a wire rack. Cover it using a muslin cloth so that it doesn’t dry out.  
8

Do the frosting when cake cools down. Garnish with some chocolate shavings, cherry and mint leaves.
9

Cut as desired and serve