Recipe- Eggless Vanilla Sponge Cake



Recipe- Double Chocolate Moist Cake (Eggless)

Double Chocolate Moist Cake
(Eggless and Gelatin free)

Ingredients
All Purpose Flour (Maida) 1.5 tbsp.
Choco powder 1 tbsp.

Edible Soda powder 1 pinch
Baking Powder 1 pinch 

Chocolate Chunks 2 tsp
Butter 1 tbsp
Sugar 1 tbsp
Curd 2 tsp
Cold Milk 1 tbsp
Crushed gems 1 tbsp (for garnish)
Chocolate syrup 1-2 tsp (for garnish)

Method

  • Take butter and chocolate chunks in a microwave safe large cup.
  • Microwave for 1 minute and whisk well to smooth batter.
  • Add sugar and whisk well with the help of a fork.
  • Let it cool down.
  • Once cool down completely add milk and curd and whisk well making sure no lumps.
  • Now sift maida, choco powder, baking powder and edible soda powder in another bowl and fold in the cup.
  • Now microwave it for 7-8 minutes on high.
  • Check with the help of knife or tooth pick, if not cooked keep it for another 2-3 minutes.
  • When done sprinkle some crushed gems and 1-2 tsp of chocolate syrup.
  • Now with the help of a sharp knife remove the cake from the sides of the cup.
  • Flip over a plate and tap a bit the cake will come out easily. 
  • Serve warm with coffee or tea.

Tips
Check if your baking powder is not too old otherwise cake will not rise well. 
Add milk and curd only when the butter is cooled down completely.

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Recipe- Choco Cake Pops (Eggless)

Eggless Choco Cake Pops
 
Ingredients
Eggless Chocolate Cake sponge 1 small
Melted Dark chocolate 1 cup
Melted White chocolate 1 cup
Grated milk chocolate 2 tbsp
Colorful Cadbury Gems 1 tsp
Wooden Pop sticks few
 
Method
  • Mash or grind chocolate cake sponge.
  • Add 1 tbsp melted milk chocolate and mix well.
  • Make medium size ball out of it and keep aside.
  • Melt dark and white chocolate chuncks with double boiler method.
  • Take one pop stick and dip one end in melted dark chocolate.
  • Now insert chocolate coated end of the stick in a ball and then dip the ball in melted white chocolate in a way that there is a perfect coating of chocolate on the ball. Keep aside or make the stand somewhere so that it does not fall down.
  • Now take another stick and dip one end in melted dark chocolate then insert in onother ball. Again dip in melted dark chocolate in a way to coat the ball completely and then make it stand somewhere.
  • Like this make all the balls and sprinkle some grated chocolate and garnish with Gems as per your choice and creativity.
  • Now refrigerate all the balls for an hour so that chocolate coat sets on.
Tips
Be creative and make all your designs with different colors and types of chocolates.
Do not forgot to dip one side of stick in melted chocolate before inserting in the cake ball otherwise it may fall down.
If you do not want your pops with stick remove the sticks before refrigerating them.
You may also melt the chocolate in microwave. For that take chocolate pieces in a glass bowl and microwave on high just for a minute it will not melt completely so whisking whisk in regular intervals.
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Recipe- Eggless Choco Vanilla Marble Cake

Eggless Choco Vanilla Marble Cake

 

Ingredients
All Purpose Flour (Maida) 1.25 cup 
Milk Powder 1 cup 
Salt 1 pinch 
Edible Soda powder 1 pinch
Baking Powder 1.25 tsp 
Milk 1 cup 
Malai 1 cup 
Sugar 0.75 cup 
Riped Banana 1 small (grated)
Vanilla Essence 1 tsp
Choco Powder 3 tbsp
 
 
Method
  • Preheat the oven at 190°C.
  • Grease the baking dish with oil or butter.
  • Take a deep big bowl add malai, sugar and grated banana.
  • Beat well only in one direction for atleast 5 minutes (or until the texture is very smooth). 
  • Sieve Maida + Milk Powder + Salt + Edible Soda + Baking Powder for 3 times. 
  • Add the dry mixture in small batches to Malai and sugar mix. 
  • Now keep adding milk in small quantities and beat well in one direction until it achieves ribbon like consistency.
  • Add vanila essence and mix.
  • Now pour half of the batter to the greased baking dish and tap 1-2 times so that batter sets in a level.
  • Add 2-3 tbsp dark choco powder to the other half of the batter and mix well (do not beat too much).
  • Pour this choco batter over the vanilla batter.
  • Keep the dish in preheated oven and bake it for 30 minutes at 180°C.
  • Check with the help of knife or tooth pick, if not baked keep it for another 5-10 minutes.
  • When done let it cool for 5 minutes then remove from the tin and let it cool on wired rack.
  • Cut when cool enough.
Be gentle when you swirl both flavors with fork.
Cut in to slices and serve with a scoop of vanilla or chocolate ice cream.
You can top the cake with chocolate sauce as well.
You can substitute malai with 1 stick (100gm) butter or vegetable shortening.
Make sure your baking powder is not too old otherwise cake will not rise well. 
Keep the preheated oven and greased baking dish ready before proceeding for cake.
Pour cake better immediately in dish and dish in the preheated oven.
Do not let cake batter stand outside of oven for long, it may result hard cake.   
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