My girlfriend is
going to turn 23 soon and for her birthday I am planning to cook a frosting
chocolate cake without egg. I want to
make a chocolate cake because she loves chocolate and for her I made lot of
internet research to discover some of the finest recipes and tried few of them
to know which one is good enough. In the end of the research and various
experiments conducted by me in the kitchen, I invented my own version of
Chocolate Cake without egg.
Preparation time
for this recipe is fifteen minutes and cooking time is twenty five minutes.
Following
Ingredeints are required for this chocolate cake:
·
Two Cups of Flour
·
One teaspoon salt
·
One teaspoon baking powder
·
Two teaspoon baking soda
·
Three-fourth cup of unsweetened cocoa
powder
·
Two cups of granulated sugar
·
One cup of vegetable oil
·
One cup of hot coffee
·
One cup of milk
·
Half cup of silken tofu pureed
·
One teaspoon of vanilla extract
·
1 Packet Dr Oetker’s Organic
Chocolate Icing Mix
·
1/4 Cup Hot Milk/Hot Water (Heat
It In The Microwave Oven For 15 Seconds)
·
1/3 Cup Butter At Room Temperature
(Which Is 5 Tablespoons + 1 Teaspoon)
·
1/4 Teaspoon Vanilla Extract
·
A Pinch Baking Soda
A simple chocolate cake recipe from
scratch with step by step illustrations to bake a moist, decadent chocolate
cake.
CAKE
INGREDIENTS:
o
2 Cups All Purpose Flour
o
1 Teaspoon Salt
o
1 Teaspoon Baking Powder
o
2 Teaspoons Baking Soda
o
3/4 Cup Unsweetened Cocoa Powder
o
2 Cups Granulated Sugar (See My
Notes)
o
1 Cup Vegetable Oil (I Used Canola
Oil)
o
1 Cup Hot Coffee (I Mixed 1.25
Teaspoons Of Instant Coffee Powder With 1 Cup Of Hot Water)
o
1 Cup Milk (I Used 2% Milk)
o
1/2 Cup Silken Tofu Pureed (I Used
Nasoya Brand Silken Tofu)
o
1 Teaspoon Vanilla Extract
CAKE
PREPARATION:
1.
Preheat the oven to 325F (160C) for 15
minutes.
2.
Grease and flour (I used cocoa powder
to flour the base of the pan because it’s a chocolate cake) two 9-inch cake
pans.
3.
Sift together the flour, salt, baking
powder, baking soda, cocoa and sugar into a large mixing bowl.
4.
Make a well. Add the canola oil. Then
the hot coffee decoction.
5.
Add milk.
6.
Add the pureed tofu. (Remove the silken
tofu from the packet using a spoon add it to the blender and puree it to a
creamy mixture)
7.
And a couple of drops of vanilla
essence.
8.
With an electric mixer, beat at medium
speed for 2-3 minutes. (At first I did not use the hand mixer to combine the
batter, because I remembered reading somewhere that while using egg
substitutes, in this case tofu, beating the batter is not recommended and was
so worried to see such a diluted batter and it was also having a lot of small
lumps. So anyhow I decided to use my hand mixer to get rid of the lumps, but
still the batter was considerably thin).
9.
Pour the batter evenly into both 9-inch
cake pans. (or fill the 6 muffin cups halfway with batter and divide the
remaining batter between both 8-inch pans).
10. Bake for 25 to 30 minutes, until a wooden tooth
pick inserted into the center of the cake comes out clean. (Check the cupcakes
after 15 minutes). I placed 1 pan in the middle shelf and the another in the
bottom shelf and set the timer for 25 minutes and switched the pans around 12
minutes. Switching the pan means moving the pan from the middle shelf to the
bottom and the bottom shelf pan to the top. This is done to ensure even baking
of both the cakes. One of my make was done exactly at 25 minutes and the other
one took 30 minutes.
11. Let the cakes cool completely before removing them
from the pans. The time mentioned in the original recipe was 15 minutes and so
I tried to transfer the cake to a wire rack after 20 minutes and it was little
messy. So I left the other cake in the pan itself for quite some time. Maybe
after an hour I touched the bottom of that pan and found that it had cooled
completely and so transferred it to the wire rack.
12. The cake should cool completely on the wire rack
before frosting. I baked the cakes on Saturday and frosted them on Sunday. I
left it out on the kitchen counter and covered it with a bamboo basket. You
could also refrigerate the cake to cool it off.
FROSTING
PROCEDURE:
1.
Sift the mix.
2.
Add the butter, hot milk, vanilla and
baking soda. (I read in the same book that adding a pinch of baking soda to
icings prevents hardening and cracking so icing stays moist)
3.
Beat the mix using a hand mixer at
medium-high speed. Add few drops of water/milk if required.
FROSTING THE
CAKE:
1.
This was my first experience with
frosting a cake, so I simply followed the steps listed in the book.
2.
First I placed the bottom layer upside
down, so the rounded side (top of the cake will be on the serving plate). If
you have dome top on the cake, even it out by slicing it with a serrated knife
and then place it upside-down.
3.
Spread about 1/2 cup to 3/4 cup of
frosting on top of the bottom layer. Don’t use hard strokes, but spread it
gently using an offset metal spatula or plastic spatula.
4.
Now place the second layer on the
first, cut or domed side up.
5.
Frost the sides of the cake first with
another 1/2 cup of frosting.
6.
Finally frost the top of the second
layer.
It was slightly
difficult for me, but somehow I managed to frost the entire cake. Before and
while frosting the cake I was not sure about the consistency of the frosting.
Later after seeing quite a few cake pictures I realized that my frosting was
definitely thick and that’s why was I having hard time spreading it. I should
have added a few more drops of water to thin it and frosting would have been a
breeze.
DECORATING THE
CAKE:
As you all know the options are
endless. Being a rookie that I am, and because my son loves M&M’s I used
them to line the cake. I also used the ready made Cake Mate decorating pens
which are available in the grocery store in the baking aisle to write the
birthday message and draw some flowers.
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