Eggless Chocolate Truffle Cake

Dear All,

Hope you all had a great and relaxing weekend. It had been a long time since I made a chocolate cake so thought of making my most favorite cake ever Chocolate Truffle Cake! Doubled the recipe of Eggless Chocolate Cake filled and frosted with homemade chocolate ganache!

The cake turned out to be fantastic! Chocolate ganache filling was simply perfect, not too sweet and not too bitter! I personally love to warm up the cake for few seconds in microwave and have with a BIG scoop of vanilla ice cream!! YUMMMM!!!


Want a slice?

For the recipe, follow my eggless chocolate cake recipe just double all the ingredients to get 8 inch cake

For Chocolate Ganache I followed the recipe from here, the recipe adds flavored liquor but I have not added any.

Once ganache is ready put it in fridge overnight for setting before using it on the cake. Refrigeration will cause ganache to become quite thick and makes it easy for spreading on the cake and piping.

Once filled and frosted the cake with ganache again pop the cake into fridge for atleast couple of hours for setting, remove the cake half an hour before serving.

Hope you guys liked the cake and if in case of any doubts or queries do post below.
Until next time, tc!

Love,

Eggless Black Forest Cake - Step by step Pictorial

Dear All,

Today I am going share a tutorial with you for baking an eggless black forest cake with step by step instructions. Hope this is helpful to all who are scared of baking cakes and will find courage and encouragement from this post to bake one successfully! I bakes this cake for my dad's 60th birthday for which we gave him a surprise birthday party :) The cake came out beautiful and was loved by everyone! It was moist and delicious!

Chocolate Vanilla Marble Cake

Dear All,

I have always been a big fan of marble cakes! The chocolate swirls wrapped around delicious vanilla makes the cake even more exotic! Though by looking at the photo it may seem tough to get perfect that marbling effect but its very much simple! Marble cake is nothing but plain vanilla pound cake divided into half and mixed the other half with either rich coco powder or melted bitter sweet chocolate. Once you have spooned the batter into a bundt pan run a knife along the batter to get those perfect swirls. So easy!

Celebrating 30 years of togetherness !!!!!

Dear All,

Today is my parent's 30th wedding anniversary. To celebrate I made Eggless Chocolate Cake with Vanilla Buttercream Icing. Here's wishing my parents a very Happy 30th Wedding Anniversary and wish for another 30 to come :))

Making eggless cakes is always a challenge and since my mom doesn't eat eggs I had no choice but to make an eggless cake. The first recipe that i ever tried for eggless cake was with condensed milk and I was very happy with the outcome only that the cake isn't as soft and spongy as the cake with eggs. But there are ways to achieve a softer and spongier cake. The recipe used for this cake is perfect when you will be frosting and icing a cake. It uses Coke or Thunps Ups instead of milk and thats the secret ingredient. Somebody told me that aerated water reacts with the baking soda or baking powder to produces a softer and spongier cake. If you are making plain vanilla then use Sprite or Plain Soda water and for chocolate use Coke or Thumps Up. So without any further delay lets directly go to the recipe.

Eggless Chocolate Cake
Recipe below makes one 6 inch round cake
Ingredients:-
1/4 cup ie 60 gms unsalted butter at room temperature
1/2 tin sweetened condensed milk ie 200 gms
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp coco powder
1 tsp vanilla essence
2 to 3 tbsp of coke or thumps up

Procedure:-

• Sieve the flour, baking powder, baking soda and coco powder together and keep it aside.
• Grease and flour a round 6inch cake tin. Preheat the oven to 190 degrees C.
• Beat together unsalted butter and condensed milk, until light and creamy.
• Add in the flour + coco powder mixture in 3 additions, beating well each time. In between the flour additions, add thumps up or coke little by little and beat well after each addition.
• Finally add in the vanilla essence and mix.
• Pour the batter in the cake pan and cake for 25 to 30 mins. Mine was done under 30 mins.
• Check by inserting a tooth pick, if it comes out clean, the cake is done. Remove the cake from oven and cool is completely before proceeding.
• Once cooled, depending upon your requirement slice the cake into 2 or 3 layers. For this cake sliced my cake in 2 layers.

Recipe for Buttercream Icing:-

1 cup unsalted butter at room temperature, about 225 gms

4 cups sifted icing sugar , approx 460 gms

1 tsp vanilla essence

1 to 2 tsp milk, if required

Food colors as required.

Procedure:-

• Beat butter and essence together until light and creamy.
• Add one cup sifted icing sugar at a time and beat well after each addition
• If making roses, make sure your consistency is stiff, add a tsp of milk or more for medium consistency icing.

Frost and fill the cake with buttercream and chill for about half an hour in the fridge before proceeding with the decorations. IMP TIP: Once the cake is chilled and the cream is firm to touch, take a butter paper or parchment paper and lightly press on the cake, very very gently, if the icing is firm enough it will not stick to the paper. This method helps to achieve a smooth finish on the cake surface which is always a very difficult job. Decorate the cake as required. I have made cornelli borders around the sides of the cakes and sweet peas on top. The color combination used is perfect for cooling in summers!

I hope you enjoyed this post, and I hope my parents love the cake too as its a surprise for them..Shssssssssss..dont tell them!!!

Love

Eggless Dark Chocolate Cake with Chocolate Mascarpone Frosting

Dear All,

First of all here's wishing all the wonderful women a very Happy Women's Day we rock girls!!

Starting with today's post, I made this Eggless Dark Chocolate Cake with Chocolate Mascarpone Frosting for my dear roommate V. She celebrates her birthday on Women's Day. Being pure vegetarian she doesnt eat eggs so with little googling I came across Sandhya's recipe for Eggless Chocolate Cake and it sounded perfect. I emailed her regarding a query and she was kind enough to reply back immediately. Thanks Sandhya for sharing such a wonderful recipe, I have used her recipe as a base and made some changes.

From the moment I saw homemade mascarpone cheese recipe on Deeba's blog I was itching to make it at home but due to some or the other reasons I really couldnt find time nor an occasion. I have used mascarpone cheese before in my Tiramisu but nothing can compare the homemade version. I was in for a surprise, mascarpone turned out to be incredibly rich and creamy! I just couldnt stop having it and I am sure I am going make this very often. It is so easy to make and so very cheap from the ones we get in the market. You can even use mascarpone cheese inplace of cream cheese in your dishes, use it in curries to make them rich and creamy or in your desserts or even while making some basic white pasta sauce or in dips and sauces...phew the list could go on and on possibilites are endless!! So what are you waiting for rush to your kitchen and make some homemade cheese!!

Ingredients:-

2 cups all purpose flour

1 1/2 cups brown sugar

3 tbsp Hersheys Dark coco powder (You can even use Cadbury's)

2 tsp Baking powder

1 tsp baking soda

1/2 cup vegetable oil

1 cup strong black coffee

1 cup beaten curd (without water)

2 tsp vanilla extract

Procedure for Cake:-

• Preheat the oven to 190 degrees C. Grease and line a 6 inch or 7 inch round cake tin.
• Sieve flour, coco powder, baking soda and baking powder.
• Form a well in between and add in the liquid ingredients one by one and beat well with each addition.
• Add in vanilla essence in the end and give a quick mix.
• Pour the batter in the tin and bake for 40 to 50 mins until a tooth pick inserted comes out clean.
• Once done, cool is completely about 30 to 40 mins before slicing the cake horizontally into 3 slices.

Recipe for Mascarpone Cheese:-

500ml fresh cream 25% fat (I used Amul)

1 tbsp fresh lime juice

Procedure:-

• Heat the cream over a double boiler until it reaches 82 degrees C or 180 F. This will take about 15 mins, dont forget to stir the cream often.
• Stir in the fresh lime juice and stir it continuosly until it starts to thicken.
• Remove from heat and let it get cooled down to room temperature.
• Line a vessel with four layers of muslin cloth. Pour the mixture in the vessel layered with muslin cloth and refrigerate over night or upto 24 hours.
• After refrigeration the cream will have thicken up further and will be soft to touch.

Recipe for Chocolate Mascarpone Frosting:-

1 cup mascarpone cheese (Half of the above recipe)

200 ml heavy whipping cream

2 tbsp coco powder

5 tbsp vanilla sugar

Procedure:-

• Chill the beater knives and the vessel in the freezer for 15 mins.
• Make sure the whipping cream is also chilled but not frozen.
• Beat all the ingredients together for about 5 mins until stiff peaks form. Donot overbeat it may lead the cream to curdle.

Soaking Solution:-
1/2 cup of water
2 tbsp sugar
1 tsp rum (optional)

Decoration:-
Color chocolate sprinkles to decorate the cake
Let your imagination flow :-)

Assembling:-

• Place one of the three layers on the serving plate. Drizzle sugar syrup over the cake to moisten it.
• Spread the chocolate mascarpone frosting evenly on all the sides.
• Repeat this procedure for all the 3 layers. Cover the sides and top of the cake with frosting.
• I have given an uneven look of frosting on the cake purposely.
• Decorate the sides of the cake with colorful chocolate sprinkles or as you wish.
• The icing is also perfect for piping.

Verdict? I simply loved this cake, was moist and chocolaty to the core. The mascarpone frosting was very rich and light an absolute delight to work with and delicious in taste. V enjoyed her cake and even commented about this being the best cake she has ever had on her birthday :-) Now that certainly makes it a winner isnt it?