Tag Archives: Chocolate cake

Chocolate Layer Cake (Gluten-free, Eggless, Oil-free)

The cake does not have oil or fat, does not have gluten, and has no eggs. Okay, it does not have anything worthwhile. Don’t make it. But, yes. If you want to eat cake guilt-free, and you want to enjoy chocolate in its most delicious form, then make this. (I have made a similar cake earlier too).

This is another version.

glutenfree-cake_1 glutenfree-cake_2

Cake:

  1. 5 cups Oat Flour
  2. 5 cups Milk (room temp)
  3. 1/8 cup sugar
  4. ½ cup cocoa powder
  5. 10 dates, pitted
  6. 1 tbspn baking powder

Frosting:

  1. 125 g Coconut cream (room temp)
  2. 75 g powdered sugar
  3. Chocolate chips (dark/milk/white)

 

  • Preheat the oven to 180 C
  • In a small microwave-safe bowl, place the dates and warm them in the microwave for 30 seconds, just to soften them.
  • In a medium-sized mixing bowl, add the flour, baking powder, sugar and cocoa powder, and mix them thoroughly.
  • In a blender, place the softened dates and milk, and blitz till a loose paste/liquid is formed.
  • Mix the liquid into the flour mixture, and fold gently till everything is combined.
  • Line a 4-inch tin with parchment and bake for 25-30 minutes, till a toothpick inserted in the center comes out clean.
  • For the frosting, take room temp coconut cream, combine the powdered sugar gently, and spread the mixture between the layers and, also on the top.
  • Top off the cake with chocolate chips.
  • Serve chilled or after an hour or so, leaving the cake to set.

 

Notes:

  1. Use any dates you can lay your hands on.
  2. The measurement of the ingredients make 1 cake. So, if you want another layer, repeat the process.
  3. Powdered brown sugar also works well.
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Chocolate Cake with Swiss Meringue Buttercream Frosting

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This is a guest post on Archana’s Kitchen. She is one awesome cook !

Do you need excuses to make chocolate cake? And do you make chocolate cake on weekdays?

I, No and Yes.  I don’t need excuses to make cake, in general; and absolutely no excuses to make anything with chocolate; and totally no excuses to make a chocolate cake at that. I just need to think of a recipe that serves me in that particular mood. For me chocolate is mood alleviation, temptation and dearness. And did I tell you that I am extra-possessive when it comes to chocolate? I do not share chocolate. Period

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This particular recipe results in the most moist, deep and dark chocolate cake that you must have ever tasted in your entire life till date. I know I shouldn’t dare say that, but I did anyway. For me it was gratification at the very first instant when I dug my fork into the cake, starting from the creamy frosting to the moist interior.

Words fall short.

  1. 1 ½ cups freshly brewed strong hot coffee
  2. 2  ½ cups all-purpose flour
  3. 2 ½ cups granulated white sugar
  4. ½  cup dark brown sugar
  5. 1 ½ cups natural cocoa powder (unsweetened, need not be dutch- processed)
  6. ¾ tspn baking powder
  7. ¼ tspn salt
  8. 2 medium sized eggs
  9. ¾ cup vegetable oil (any odorless one)
  10. 1 ½ cup buttermilk
  11. 1 cup of freshly brewed coffee
  12. 1-2 tspns of vanilla extract (quite generous)

Swiss Meringue Buttercream Frosting

  1. 2 egg whites
  2. 90gm of granulated white sugar
  3. 150-180 gm of unsalted butter
  4. 1-2 tspn of vanilla extract
  5. A pinch of salt
  6. 50-60 gm of cocoa powder (unsweetened)

–          Preheat your oven to 150C.

–          In a large mixing bowl, whisk all the dry ingredients vigorously till they are until they are combined uniformly. In another bowl, (either a stand mixer or the electric hand whisk) whisk your eggs till they turn a pale yellow, and then add all the wet ingredients, and combine again till everything is uniform.

–          Now, cup by cup whisk in all the dry mixture till the batter is uniform.

–          Pour the batter into a lined and greased tin or two lined tins, if you like, divided equally.

–          Bake for 40-45 min until the center is firm and a toothpick inserted comes out clean

Let the cake cool completely before you start your frosting.

I leave mine on the wire rack and let it cool for atleast 2 hrs before I start frosting.

–          For the frosting, add the egg whites, sugar and salt to a steel bowl and combine. Then set this mixture atop another bowl of simmering water on the stove and start stirring the egg white mixture well (if not vigorously), while it still sits on the top of the simmer water bowl. Keep stirring till all the sugar is dissolved

–          Then take it off the heat and start whisking (again, with an electric whisk or your stand mixer) till you reach the consistency of hard peaks. By this time the egg white mixture should have cools considerable, but if not, leave it to cool for about 3-4 more minutes, till it reaches room temp.

–          After it cools, add in the butter in chunks and keep whisking all through. Whisk till all the butter combines. This will take around 3 min. Keep cleaning the sides of the vessel so that all the mixture keeps getting in.

–          Add in the cocoa powder and whisk again for about a min.

–          Frost your cake!

I lined the frosted cake with a variety of roasted nuts.

Ringing in the New Year

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Another year, another January 1st and another “something sweet”. For most of us, new year and cake are synomymous. For me particularly, new year and chocolate are synonymous. Additionally, I have a kind of madness for anything Italian and Indian, in different contexts.

So, when I decided to bake a cake this new year, I was sure I wanted to add something that I absolutely love into the cake. And coffee it was. This particular cake is quite addictive. It takes more than resistance to keep away from it.

It is called Dark-Chocolate-Expresso cake frosted with Strawberry buttercream icing. And as my friend said, “It looks good, but it sounds even better.”

A very rustic cake, even the frosting cannot be perfectly iced, and that’s the beauty and the deliciousness of it.  image    

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So, onto the ingredients:

  1. 180gm all purpose flour
  2. 140gm granulated sugar
  3. 40gm dark cocoa powder
  4. 1 tspn salt
  5. 140ml buttermilk
  6. 75ml vegetable oil
  7. 130ml expresso or strong brewed coffee
  8. 2 eggs (lightly beaten)
  9. 1-1.5 tspns pure vanilla extract

No need to cream the eggs and sugar or add the dry ingredients little by little. No sweat. I just did this.

–          Preheat your oven to 180 C; Butter/Oil/Grease your cake pan and dust it flour/cocoa powder. I used an 8 inch pan. You can use a smaller one, if you’d like.

–          In a large bowl, add in all the dry ingredients. For the pedantic, I’d say, sift in the dry ingredients. I for one can never sift so regularly for every single cake/recipe.

–          In another bowl add in all the wet ones, mix slightly till they combine, and then pour the wet ingredients into the dry ones.

–          Mix well, fold well, till everything combines good. This process takes about 1 to 2 minutes.

–          Pour the runny batter into the cake pan and bake for about 50 min, rotating after 20 min.

–          The cake is set flat after it bakes.

–          Remove from the oven, and let it cool completely. I placed this cake in the fridge, after it reached room temp. But you can as well leave it outside for about 3 hrs, till it completely cools down and allows you to work with your frosting.

–          For the frosting what you need are absolutely simple ingredients. Depending on the size of your cake, you may want that much butter and sugar and strawberries.

  1. 100-150 gm unsalted butter at room temp
  2. 200-275 gm castor or confectioner’s sugar
  3. 1 tspn pure vanilla extract
  4. 6-8 strawberries hulled and pureed 80 percent

–          For the frosting, cream the butter with a hand whisk or an electric one. And add the sugar and cream again till the mixture is pale.

–          Now add in the vanilla and the puree and whisk again till everything reaches your favourite color –PINK!!

–          At this point, I leave it to set in the fridge – for about 20 min. But you can work with it immediately if you like.

After the cake has cooled down completely, cut it into half horizontally, with a serrated knife and work with the cut side up. Start frosting the centre, the sides, and everywhere else. After all, its strawberry buttercream frosting!