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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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