Thursday, 11 October 2012

EGGLESS DARK CHOCOLATE CAKE


“Delicious Autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking successive autumns.” – George Eliot

Yes, autumn is here in all its beauty. Pleasant mornings, crisp warm sunshine and beautiful evenings.  Our garden is bursting with flowers. Birds, bees and butterflies are thronging the flowers sucking nectar all day. Yesterday we spotted a big group of grey Hornbills in the huge Jamun tree in our house. It is indeed the best time of the year!
The flu and fever bug has finally left our house. Yesterday I felt very happy when my daughter asked me to bake a cake for her. All these days, she was not eating well due to cold and fever. To celebrate autumn and to celebrate normalcy returning after “bad health days,” I baked our favourite Egg less dark Chocolate Cake.

Ingredients
1 cup all purpose flour
½ cup Cocoa powder
1 cup Yogurt
¾ cup sugar (powdered)
½ teaspoon baking soda
1 ¼ teaspoon baking powder
½ teaspoon vanilla essence
½ cup walnuts chopped
½ cup olive oil or any other oil

Method
Sieve together all purpose flour and cocoa powder two times. In a large bowl, mix yogurt and sugar. Beat well. Add baking powder and baking soda to yogurt sugar mixture and mix well. Bubbles will start appearing. After two minutes, add oil and mix well. Slowly add flour and cocoa mixtures adding one tablespoon at a time. Mix well scraping the sides so that there are no lumps. Add vanilla essence in the end and add some chopped walnuts rolled in flour. Grease, line and dust a 6 inch round cake tin and pour the batter. Add remaining walnuts on top. Bake in a pre heated oven at 200 degrees C for 10 minutes. Now set the temperature to 175 degrees C and set the timer to 45 minutes. When the skewer inserted in the centre comes out clean, the cake is done. Let it cool in the tin for 10 minutes. Remove from the cake tin and cool in the wire rack. This cake tastes great with custard or icecream or just plain.



Autumn in our garden!

10 comments:

  1. Can I make this with whole wheat

    ReplyDelete
    Replies
    1. Sure Jyothi, You'll love the texture and taste of whole wheat in the cake. Thanks for your lovely comments.

      Delete
  2. Hi...you have an incredible blog here with superbly explained recipes and mouthwatering pics..I have noticed that oil used in cakes always makes the cake surface sticky, and when the cake is inverted to remove from the baking dish, part of the top sticks to the plate on which its inverted :( is there any way of avoiding the sticky/smudgy surface?

    ReplyDelete
    Replies
    1. Hello, I am so happy to read your comment. your obsevation is so correct. Yes, this happens with all the cakes that have oil.The tasty top layer is really sticky and tends to stick to cooling rack and even to the knife while slicing. I have'nt come across any remedy for this yet. I have also observed that if you sprinkle nuts on top, the problem gets fixed to aome extent. If you come across some trick to fix this, do let me know. Thanks for visiting my blog and your kind words.

      Delete
  3. Hello, I made these as four small loaves today. Made with whole wheat flour n almonds, came out great!!👍 lovely recipe, thanks to you!!!

    ReplyDelete
    Replies
    1. Thank you for trying out the recipe :)

      Delete
    2. Hi, wanted to make into cupcakes, any idea how many numbers will be there in this recipe?

      Delete
    3. Hello, wanted to make with eggs, shall I replace 1/2 yoghurt with an egg?do u have a recipe for chocolate cake with eggs? Thanks a lot!

      Delete
    4. This recipe should give you around 8-10 cupcakes.

      Delete
  4. Hello Binu, Yes you may replace yoghurt with an egg. Add some warm milk (1-2 tablespoon ) if the batter feels dry. Do let me know how it turned out.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...