Eggless Chocolate Cake (for Blackforest Cake)

Source:

Subhashini Ramsingh, HBG Files Eggless Chocolate Cake

Ingredients:

All purpose Flour - 2 cups
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Salt - 1/4 tsp
Cocoa Powder (unsweetened) - 2 tbsp
Castor Sugar - 1-3/4 cups
Vegetable Oil - 1 cup
Buttermilk - 1 cup
Vanilla Extract - 2 tsp
Vinegar - 1 tsp
Hot Water - 1/2 cup

Method:

1.  Preheat oven to 180 degrees C for 10 minutes.  Grease baking pan with butter or oil and dust with flour.

2.  Sieve together flour, baking soda, baking powder, cocoa powder, and salt.  Keep aside.

3.  In a large bowl, combine sugar and vegetable oil.  Mix in the buttermilk and vanilla extract.

4.  Stir in hot water and vinegar.

5.  Combine the above wet ingredients with the dry ingredients (the sifted flour) a little at a time, mixing after each addition, just until combined.

6.  Pour the batter into the greased baking pan and bake in the middle rack at 180 degrees C for 30 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.  Do not over bake as the cake will continue to cook as it cools.

Notes:

This was a super soft cake.  This can be had as such.  Also forms a very good base cake for a blackforest pastry.

I used homemade thick curds to make buttermilk by processing it for a minute in the mixer. 

Chocolate Cake (for Fresh Cream Pastry)

Source:

Mrs. Rahana Manaf


Ingredients:

Flour - 3/4 cup

Cocoa Powder - 1/4 cup

Baking Powder - 1 tsp

Baking Soda - 1/4 tsp

Salt - 1 pinch

Eggs - 3

Sugar - 1 cup

Sunflower Oil - 1/2 cup

Milk - 1/2 cup

Vanilla Essence - 1 tsp


Method:


1.  Sieve together flour, cocoa powder, baking powder, baking soda, and salt until well combined.

2.  Preheat oven at 180 degrees for 10 minutes.

3.  Grease baking tin and line with butter paper and apply oil all over.

4.  Beat sugar and eggs until fluffy at high speed.

5.  Add oil and beat well for a minute.

6.  Slowly, add the sieved ingredients and milk alternatively and mix together with a spatula or at low speed with the hand mixer.  Do not over beat.

7.  Pour the batter in the greased tray at bake in a preheated oven at 180 degrees for 40 minutes or until a toothpick inserted in the middle comes out clean.

Notes:

Cool the cake completely and double cling wrap and store in freezer until use.  This cake suits best for the fresh cream pastry cakes viz., black forest, chocolate truffle, chocolate cream cake etc.  Decorate the cake with whipped cream and chocolate curls or garnishes or as desired.

Variation:  Increase maida to 1 cup and also add 1/2 cup of hot coffee at the end to the cake batter.  This enhances the taste of the cake.  Add 1 tsp of instant coffee powder to 1/2 cup of hot water.  Coffee dicoction can also be added.