Eggless Chocolate Cake

Name: Eggless Chocolate Cake
Cuisine: Indian
Ingredients: 5 tbsp condensed milk / milkmaid; 3/4 cup butter at room temperature; 1/4 cup powdered sugar; 1 1/4 cup refined flour; 1/4 cup cocoa powder; 1/2 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 1 tsp vanilla extract; 1/2 cup warm milk or as required; 1 tsp instant coffee powder; For sugar syrup; 1/2 cup water; 3 tbsp sugar; 5 tbsp soft unsalted butter; Cocoa fudge frosting; 2/3 cup Cocoa powder; 3/4 cup powered sugar; 1/2 tsp Instant coffee; 3/4 cup Amul cream; 1 tsp Vanilla essence; Pinch salt

Uzma Ahmad @cook_13491283

#WorldCakeDay

Uzma Ahmad @cook_13491283

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Ingredients

5 tbspcondensed milk / milkmaid
3/4 cupbutter at room temperature
1/4 cuppowdered sugar
1 1/4 cuprefined flour
1/4 cupcocoa powder
1/2 tspbaking soda
1 tspbaking powder
1/4 tspsalt
1 tspvanilla extract
1/2 cupwarm milk or as required
1 tspinstant coffee powder
For sugar syrup
1/2 cupwater
3 tbspsugar
5 tbspsoft unsalted butter
Cocoa fudge frosting
2/3 cupCocoa powder
3/4 cuppowered sugar
1/2 tspInstant coffee
3/4 cupAmul cream
1 tspVanilla essence
Pinchsalt

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Steps

1

Sieve the flour, cocoa powder, baking powder, baking soda together in a bowl twice.
2

In another bowl, cream butter and sugar together.
3

Add condensed milk to this butter mixture and cream it well.
4

Add vanilla essence and coffee powder to milk and mix it well.
5

Into the butter mixture, mix wet and dry ingredients in batches.
6

Butter the baking tin and place parchment/butter paper.
7

Place the batter in the tin and bake it at 180 degree for 30 minutes.
8

In order to make the cake soft and moist, make the sugar syrup.
9

Heat the sugar till it dissolves in water and allow it to cool completely.
10

Allow the cake to cool in the tin for 10 minutes.
Unmold the cake from the tin.
11

Method of making chocolate frosting–
Melt the butter in a heavy bottom pan. Add cocoa powder and sugar and stir it continuously, add coffee powder, then slowly slowly add the cream.
12

Stir the mixture continuously till the mixture become smooth and hot. Do not boil. Remove from heat and add vanilla essence and mix well.
13

Cut the cake so as to level it.
14

Cote the second layer of the cake with sugar syrup.
15

Cover the second layer with chocolate icing.
16

Repeat the same process for the first layer of the cake.
17

Before you perform final finish, set the cake for 10 minutes in refrigerator.
18

In order to get back to the icing or frosting, heat it for 10 seconds in the microwave and pour it over the cake till the whole cake cover with icing.
19

Delicious chocolate cake is ready.