#EgglessChocolateCake #WinterTreat #CakeRecipe
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This is very easy and simple recipe. As the name suggests this chocolate cake is made from wheat flour and not maida or suji. We are making it in cooker and not microwave. Basically this cake can be made from the ingredients easily available in your pantry. It turns out moist, soft and fluffy. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 1/2 cup + 2 tbsp Water
• 1/2 tsp instant Coffee powder
• 1/2 cup powdered Sugar
• 1/4 cup Oil
• 1 cup Wheat flour
• 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• 3 tbsp unsweetened Cocoa powder
• 1 tsp Lemon juice
• Few drops Vanilla essence
• 2 tsp Fresh cream
• 1/4 cup Dark chocolate compound
Method:
• Take water in a microwave safe cup and heat it up for just 30 seconds.
• You can heat up water on gas too.
• Add instant coffee powder and mix well.
• Transfer the coffee mixture into a bowl and add powdered sugar, oil.
• Mix everything well together.
• You can use soft butter in place of oil.
• Place a strainer on the bowl and add wheat flour, baking powder, baking soda, cocoa powder, mix well.
• Sieve the mixture into the bowl and mix everything well together.
• Add lemon juice, vanilla essence and mix well.
• Grease a cake tin well with oil and line up a wax paper at the base.
• Pour the batter into the tray and tap it really good.
• Remove the rubber ring, whistle of the cooker, close the lid and preheat the cooker on medium heat for about 5 minutes.
• Take the preheated cooker and place a stand or empty tin at the base.
• Place the cake tin on the stand and close the lid.
• Bake the cake on medium heat for about 30 minutes.
• If you want to bake the cake in oven, then preheat the oven at 180 Deg C and then bake the cake at 180 Deg C for 30 minutes.
• For making ganache, heat up a little water in a sauce pan.
• Place a strainer in the pan and a bowl in it.
• Add fresh cream, dark chocolate compound and cook until the chocolate melts.
• You can use milk in place of fresh cream or whip cream.
• You can use any dark chocolate in place of dark chocolate compound.
• Ganache is ready. Let it set at room temperature for about 10 minutes.
• After baking the cake for 30 minutes, turn off the gas and let the cake be in the cooker for another 10 minutes.
• Take the cake out and check with toothpick.
• Cover the cake with a clean cloth or napkin and rest it for about 1 hour.
• Loosen the edges and take the cake out of the tin.
• Dissolve 2 tsp sugar in 4 tsp water and heat it up a little to make sugar syrup.
• Spread sugar syrup on the cake.
• You can use juice in place of sugar syrup.
• Spread the ganache on the cake.
• Wheat chocolate cake is all ready.
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