Sunday, 12 April 2015

Eggless Chocolate Cake

Eggless baking never inspired me and I am not too fond of the taste either. However with client orders for eggless cakes, I do need to bake quite often especially when most of my clients are pure vegetarians. While my regular eggless cake with yogurt is quite good, but there is a little trick to make it light and fluffy which comes with the right and timely whipping of the batter. So the result is not always the best. I was told about the milkmaid version of eggless cakes by many but I did not really try it until this weekend. I have a Black Forest cake order for next week and I wanted it to be just perfect as it was for a couple's 6th Marriage Anniversary. I tried the milkmaid version from the Nestle official YouTube channel and the result was just fabulous!! Light and spongy and moist and exactly the taste of cakes baked with eggs. Best part is that it is a one bowl recipe and does not need too much whipping or effort. Just add, mix, and bake!!
1 tin or 400 gms nestle milkmaid condensed milk  (my tin was 392 gms and I used the low fat one)
100 gms butter or approximately 1/2 cup at room temperature  
1 tsp Vanila extract 
175 gms flour sifted 
25 gms Cocoa powder 
1 tsp baking powder 
1 tsp baking soda 
1/4 tsp salt if using unsalted butter 
200 ml soda water (any liquid drinking soda will do)

Pre heat the oven at 180 degree celcius and grease and line an 8" round baking tin with parchment paper and keep aside. 
Sift the flour, baking powder, baking soda, salt (if using), and cocoa powder and keep aside. 
In a bowl mix the condensed milk and butter till smooth and creamy without any buttery lumps. Now add the vanilla and mix. Add the flour, alternating with the drinking soda, in three batches beginning and ending with the flour. Mix everything well until just combined. Do not overmix. 
Pour the batter into the prepared pan and bake in the pre-heated oven for 30-35 minutes until a toothpick inserted comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes and then transfer to a wire rack for cooling completely. 

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