Eggless chocolate cake recipe
(microwave)
Ingredients:-
1 cup wheat flour/plain flour
3/4 cup milk and 1/4 cup water (mix and warm - not boiling) total 1 cup
1 cup caster sugar
1/2 tsp Soda bi-carbonate
1/2 tsp baking powder
1/2 tsp vanilla essence
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder
3 tbsp cocoa powder
3-4 tbsp (70gm)melted butter
1 cup wheat flour/plain flour
3/4 cup milk and 1/4 cup water (mix and warm - not boiling) total 1 cup
1 cup caster sugar
1/2 tsp Soda bi-carbonate
1/2 tsp baking powder
1/2 tsp vanilla essence
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder
3 tbsp cocoa powder
3-4 tbsp (70gm)melted butter
Method:-
- Sieve all the dry ingredients in a bowl.
- Melt all the butter in the microwave bowl for 10-20 second Grease with the same butter and pour the rest into the mixture.
- Whisk with blender for 2-3 minutes.
- Pour it in the greased microwave bowl. Cook for 7 - 8 minutes on full power, depending on your microwave.
- Let it down for a few minutes and then take it out of the bowl and completely cool it on a wire rack.
Buttercream frosting
Ingredients:-
140g /5oz butter at room temperature
280g/10oz icing sugar
1-2 tbsp milk(if needed - depending on the consistency and room temperature)
A few drops yellow food colouring (I used Wilton’s food gel colour)
1/4 tsp vanilla essence
I also added 2 tbsp soft cream cheese in this recipe. (optional)
Method:-
- Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
- Add the remaining icing sugar, cream cheese and one tbsp of milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
- Stir in the food colouring until well combined.
I used Wilton 2D nozzle to decorate the top and the sides of the cake and finished it with chocolate sprinkles.
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