7 SPOON EGGLESS CHOCOLATE CAKE RECIPE
YUMMY 7 SPOON EGGLESS CHOCOLATE CAKE
BY DISHA LAHORI
INGREDIENTS
- Curd at room temperature – 7 tbsp
- Sugar powder – 7 tbsp
- Oil – 7 tbsp
- Milk – 7 tbsp
- Maida – 4 tbsp + Cocoa pwdr – 3 tbsp
- Baking powder – ½ tsp
- Baking soda – ¼ tsp
METHOD
Sieve together maida + cocoa pwdr + baking powder + baking soda and keep aside.
In a bowl take curd + sugar pwdr + oil + milk and mix well .
Add in the maida mixture and mix well.
Once the batter is ready .Pour it in a greased tray and bake it at 180 * in preheated oven for 20 – 25 mins till the cake is done.
Once done done remove and keep aisde , till it cools down completely .
INGREDIENTS FOR THE CHOCOLATE LAYER
- Sugar – 2 tbsp
- Corn flour – 1 ½ tbsp
- Cocoa pwdr – 2 tbsp
- Milk – 1 cup
- Butter – 1 tbsp
- Dark chocolate – ¼ cup
METHOD
Take sugar + corndlour + cocoa pwdr + milk in a pan and mix well.
Keep on medium to low flame and cook.
Stir and cook till the mixture thickens.
Lower the flame and add the butter + chocolate and mix well.
Cook till the chocolate melts completely .
Strain the mixture and keep aside
INGREDIENTS FOR THE DECOTION
- Hot Water – ½ cup
- Sugar – 2 tsp
- Instant coffee – 1 tsp
METHOD
Mix all together and keep aside .
ASSEMBLING
Take the cake with the tray and prick it all over with a tooth pick.
Drizzle coffee decotion all over .
Finally pour the ganache al over and spread it evenly .
Once done refrigerate for 20 mins .
Once done allow it to set for few hrs , before slicing .It tastes better the next day .
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