Chocolate cake No oven No refined flour

Name: Chocolate cake No oven No refined flour
Total time: 3600 s
Yield: 6” 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 Oil(flavourless); 2 tsp Vinegar; 1 tsp Instant coffee powder; 1 tsp Vanilla essence; 100 gm Dark chocolate; 50 gm Fresh cream; 1 tsp Butter

Aarya Patel @Aarya0912

Ahmedabad

#NoOvenBaking #week3 #chocolatecake #nooven #norefinedflour #nehadeepakshah

Aarya Patel @Aarya0912

Ahmedabad

#NoOvenBaking #week3 #chocolatecake #nooven #norefinedflour #nehadeepakshah

Saved

Ingredients

1 hr

6” cake

For dry 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 tbspOil(flavourless)
2 tspVinegar
1 tspInstant coffee powder
1 tspVanilla essence
For frosting
100 gmDark chocolate
50 gmFresh cream
1 tspButter

Saved

Steps

1 hr

1

In a large bowl, sieve all the dry ingredients to make batter lump free. It is very essential step to make cake airy/light.
2

Then, mix all the wet ingredients in the other bowl.
3

Take old kadhai, take about 1/2 kg salt in it. Place metal ring of at least 1” height in the center and put perforated round plate above it. Cover it and preheat on a high flame for about 10 minutes.
4

Once it is done, fold wet ingredients into dry ingredients to make a smooth batter. Make sure you don’t over mix.
5

Immediately, transfer the batter to 6” cake mould lined with parchment paper OR greased with oil and dusted with flour.
6

Cook on high flame for 10 minutes and then reduce it to low and cook for 20-25 minutes or until screwer inserted in the center of cake comes out clean.
7

Remove from the kadhai, brush some milk on it to soften the top, and allow it to cool partially before un-mould it.
8

Then, Let it rest on the wire-rack for about an hour to cool completely. Make sure you keep it covered with muslin cloth so that it doesn’t dry out.
9

To make ganache, Heat cream in a heavy bottomed sauce pan. Once it starts to simmer, take it off the flame and add chocolate. Let it sit for 2-3 minutes. Then, add butter and mix well.
10

Pour this shiny ganache on the cake and garnish with cocoa powder, icing sugar, chocolate shards or fruits. Refrigerate it for about 30 minutes before serving.