Quick and Easy Egg-less Chocolate Cake Recipe
Christmas is just over and New Year is round the corner. This is perfect season for cakes and cookies. So I thought of bringing to all the vegans and non-vegans too, this amazing recipe of egg-less chocolate cake. The best part about this recipe is that it is super quick to cook including the preparation time. So, here it goes…hope you enjoy!!
Know your roots before
turning into a tree-
In the year 1764, Dr. James Baker discovered how to
make chocolate by grinding cocoa beans between two massive circular millstones. In
1828, Coenraad Van Houten of Netherlands developed a mechanical
extraction method for extracting the fat from cocoa liquor resulting in cocoa butter
and partly de-fat cocoa which was nothing but a compacted mass of solids that could
be sold as it was "rock cocoa" or ground into powder. This
process transformed chocolate from an exclusive luxury to an inexpensive daily
snack. A process for making silkier and smoother chocolate called Conching was developed in 1879 by Rodolphe Lindt and made it easier to bake
with chocolate, as it amalgamates smoothly and completely with cake batters. Until
1890 to 1900, chocolate recipes were mostly for chocolate drinks, and
its presence in cakes was only in fillings and glazes. In 1886,
American cooks began adding chocolate to the cake batter, to make the first
chocolate cakes in the US.
The Duff Company of Pittsburgh, a molasses manufacturer,
introduced Devil's food chocolate cake mixes in the mid-1930's, but introduction
was put on hold during World War II. Duncan Hines introduced a
"Three Star Special", it is called so because a white, yellow or
chocolate cake could be made from the same mix, which was introduced three
years after cake mixes from General Mills and Duncan Hines, and took
over 48 percent of the market.
In the U.S., "chocolate decadence" cakes were popular in the 1980's. In the 1990's, single-serving molten chocolate cakes with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne were popular. Chocolate lounges and artisan chocolate makers were popular in the 2000's. Rich, flour less, all-but-flour less chocolate cakes are "now standard in the modern patisserie," according to The New Taste of Chocolate in 2001.
What
am I made up of?
Now
that you are aware of my origination, let’s get to know what I am made up of.
This would serve 6 to 8 people approximately. Cooking (including preparation)
time is 40 to 50 min approximately.
For
the Egg-less Chocolate Cake, we need-
- 1.5 cups all
purpose flour (200 gm approx.)
- 1/2 cup cocoa
powder (50 gm approx.)
- 1 teaspoon baking
soda(not baking powder)
- 1/4 teaspoon salt
- 1 teaspoon
coffee powder (optional, if available)
- 1 cup milk
(full cream)
- 20 ml white
vinegar (use measuring cup)
- 1 cup
sugar or sugar free powder (for diabetic patients) as per your choice (200
gm approx.)
- 1/2 cup oil,
preferably canola oil (purchase online) for best results
- 1 teaspoon vanilla extract
How am I prepared?
Method of preparation of Egg-less Chocolate Cake-
Step I:
Preheat the oven to 350 F. Take a heavy bottom round pan, line it with
parchment paper and keep it aside.
Step II:
Add all purpose flour, cocoa powder, baking soda,
salt and instant coffee powder (if using) in a bowl. Sift it nicely for a firm
and smooth texture. This step would decide the fate of your cake of how fluffy
it would turn out to be. So, be careful.
Step III:
Add 1 cup milk to another bowl and then add 1
tablespoon of vinegar to it. Let it sit for 5 to 10 minutes until the milk
curdles a little. Now add sugar to the mixture and mix until sugar dissolves.
Step IV:
Add canola oil, vanilla extract and mix until everything
combines well. Now, add the mixture to the sifted ingredients prepared in step
II.
Step IV:
Mix until everything is combined and the batter is
smooth and there are no lumps. This step would decide the fate of your cake of
how fluffy it would turn out to be. So, be careful.
Step V:
Transfer the batter to the cake pan prepared in step
I. Bake in oven for 30 min approx. Insert a toothpick or knife in the cake to
check if it is cooked properly or not. Take the pan out of the oven, let it
remain in the pan for 5 minutes and then invert onto a wire rack to cool
completely.
Let the cake cool completely before frosting. You can frost the cooled cake as per your choice.
Enhance
my flavors to pamper your taste buds:
It
tastes best when served with hot coffee or hot chocolate. For those who don’t
like to consume caffeine, chilled chocolate milkshake served with hot cake is a
great substitute. Sprinkle chocolate chips or shredded chocolate cookies along with
chocolate syrup before serving.
Nutritional
value of Egg-less Chocolate Cake:
Apart from providing energy to your body,
these sweet confections can also supply your body with a quality amount
of protein. Cakes contain milk which is a rich source of protein and milk
contains calcium which improves the functionality of bones and teeth.
If egg is used, the protein content is increased all the more.
Chocolate is an
instant energy booster. It may help prevent heart disease. It makes your heart,
veins, and arteries work better. It's important to remember that chocolate has extra calories, sugar,
and fats.
This
is basically a quick and short substitute for frothing.
Take
chocolate syrup, cocoa powder, chocolate chips or shredded chocolate as per
availability in a bowl. Transfer it to a vessel and melt it with external heat
source. Add one small size chocolate for better results. To improve the consistency
(as the mixture would be too thin), add coffee powder and little quantity of
corn flour step by step. This would thicken the mixture. Turn off the flame.
Allow it to cool. Use this thick paste for frothing. This is my quick and easy
way to froth. Try it, you’ll love it.
Another way is just to pour this hot mixture evenly over the cake. Sprinkle chocolate chips and serve hot.
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