Receta Baking | Easy Eggless Chocolate Cake – And a Scrumptious Piece of Art
‘All you need is love. But a little chocolate now and then doesn’t hurt’. ~ Charles M. Schulz
You know your children are growing when you start getting gifts from them. I was pleasantly surprised this year when I received a beautiful card and a precious gift from my children. Oh..well, they did give a hint that both shared equal amount from their piggy bank for the same, you smart a… I know, a quick re-fill is needed.
“Something left for me in your bank or you spent all your love and money on mom, my birthday is round the corner” asked hubby, staring lovingly at the kids waiting for their confirmation. Sniff..sniff..I smell something burning
To mom with love…
For me my birthday is just like any other normal day and if I am happy and content the whole year I don’t feel the need to celebrate just that one day. But I so look forward to organize birthday parties for my children each year.
“Mom, bake two chocolate cakes today, a normal one for us and your sugarless cake for you and daddy and I will do the frosting bit” my daughter informed hurriedly and left for school on 7th June.
Till afternoon I was busy doing something or the other and totally forgot to bake the cakes. But finally managed to bake two small chocolate cakes just for my children and used Nutrella to frost it. Now for the recipes…
1. Easy Eggless Chocolate Cake – Pure Indulgence
Ingredients;
- 1 cup All purpose flour
- 1 cup white sugar
- 1/4 cup cocoa powder
- 1/4cup Vegetable oil
- 1/2 cup yogurt/curd
- 1/2 cup plain water
- 1/2 tsp. vanilla essence
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- A pinch of salt
Method; Preheat oven at 190°C for 10 minutes and grease a small round baking tin with little oil.
Sift all purpose flour, cocoa powder, baking soda, baking powder and salt twice.
Beat oil and sugar in a large vessel. Add vanilla essence, yogurt/curd and plain water and beat to incorporate all the ingredients together.
Pour the liquid ingredients into the wet ingredients and fold very gently.
Frosting done by my daughter…messy but we ate it
Pour the batter into the greased baking tray and bake at 190°C for about 30-35 minutes or till done. Insert a clean knife in the cake, if it comes out clean the cake is done.
Cool the cake on a wire wrack, take required amount of Nutella and add a little milk in it to make it slightly runny. Frost the chocolate cake using a fork and do not wait….nom..nom.
2. Wholewheat Chocolate Cake with Palm Sugar
A slightly healthier version for the oldies
Ingredients;
1/2 cup whole-wheat flour
1/2 cup all purpose flour
1/2 cup vegetable oil
1/2 cup warm water
1/4 organic Palm sugar
2 tbsp. cocoa powder
1 tbsp. vinegar
1/2 tsp. vanilla essence
1/2 tsp. baking powder
Method; Preheat oven at 190°C for 10 minutes and grease a small round baking tin with little oil.
Sift all purpose flour, cocoa powder, baking powder and salt twice.
Beat oil and palm sugar in a large vessel. Add vanilla essence, vinegar and warm water and beat to incorporate all the ingredients together.
Pour the liquid ingredients into the wet ingredients and fold very gently.
Pour the batter into the greased baking tray and bake at 190°C for about 30-35 minutes or till done. Insert a clean knife in the cake, if it comes out clean the cake is done.
Cool the cake on a wire wrack for 20 minutes before slicing it. Dust the chocolate cake wit powder sugar if you wish.
My lovely grapevine growing in the foyer, no grapes as yet, but I am putting it for good use now
A little piece of art from my daughter…
This is what happens when you leave the children to do the frosting. My daughter tried her best to control but her tiny hands could do this only. And you know what, the more I stare at this picture the more I start liking it.
Those messy streaks of Nitella frosting is no less than a piece of art in the eyes of a mom, especially if it is done by her children with love
Notes;
Chocolate cake baked using wholewheat flour is slightly dense and less sweeter.
To make the chocolate cake moist, make a thin sugar syrup with 1/4 cup sugar and 1/2 cup water. Drizzle warm syrup spoon by spoon over the cake.
Increase the quantity of all the ingredients proportionally to make larger cake. I used small baking tins.
Consistency of wholewheat flour used in the recipe might change the texture of the cake. If it is too coarse use a little extra liquid to make a batter which falls like a ribbon when dropped from a height.