The best way to cure a weekend blue is make a chocolate cake. Trust me it works, well it did work for me today. Off late I have been super lazy and on a guilt trip that I am not able to post recipes as often as I would love to in this little space. So today I just wanted to sprinkle some cheer into my life by making a chocolate that is super easy. When I say easy I am sure you guessed it right, well here goes the eggless butterless chocolate cake that is super moist crumbly and dense. Just one fat piece and you are sure to go to chocolate heaven. No exaggeration this is definitely a cake for the chocoholic as it has 1/2 cup of cocoa powder. Adding to the laziness today I wanted to try my hand with my new gadget which I got as a gift from my husband for my birthday and put it to good use by clicking these food pics with my mobile camera. Can you believe it? really if you are someone who thought that fancy pictures require an awesome camera and definitely a dslr you are sure to be surprised if I say- I personally know a handful of amazing food bloggers who click food pictures out of their hand phones. One great way to improve your mobile photography is instagram. They say beauty is in the eye of the beholder, and when you have a passion for something it does not matter if you have the perfect resources you just will find a way to shine even with the lack of amazing resources. Do drop in your comments and thoughts of these pictures below :-) would definitely love to hear from you. Also did you notice the new look to my blog :-) this seagreen happens to be my favourite colour.
Moving on to this Egg-free Butter-free chocolate cake with walnuts. The cake batter is very quick to do and the baking time is what makes the clock ticking. Its dense moist and filled with chocolate flavour. Adding walnuts is totally optional, but gives a great crunch & flavour to the cake. Please read the notes before going ahead with the recipe.
EGGLESS BUTTERLESS CHOCOLATE SNACK CAKE RECIPE
Recipe Source- PAB
Makes - 6" cake, serves 8
Prep time - 10 mins
Bake time - 45-50 mins
All purpose flour - 1 cup
Cocoa powder (unsweetened) - 1/2 cup
Instant coffee powder - 1 tsp (optional)
Sugar, powdered - 3/4'th cup
Baking powder - 1 and 1/4 tsp
Baking Soda - 1/2 tsp
Oil (refined/ olive oil) - 1/2 cup
Vanilla extract - 1 tbsp
Yoghurt - 1 cup (homemade/ store bought at room temperature)
1. Grease a 6" cake tin with oil and set aside. Pre-heat oven to 200C.
2. Sift together flour, cocoa powder & instant coffee powder.
3. In a bowl combine yoghurt & powdered sugar (not icing sugar) using a hand whisk for 2-3 minutes until creamy, add the vanilla, mix well.
4. Add baking powder and baking soda, mix well for 30 seconds and set aside for 2 minutes. You wil find bubbles on the batter.
5. Now add the oil and mix well until combined.
6. Add the flour+ cocoa mix in batches, mixing after every addition until there is no traces of flour.
7. The batter will be thick, transfer to the prepared cake tin and bake for 10 minutes in 200 C and then reduce the temperature to 170 C and bake for 40 minutes.
8. After 35 minutes check the cake inserting a toothpick and it has to come clean.
9. Once done remove the cake tin from the oven and let it cool in the cooling rack for 10 minutes
10. Invert the cake to the cooling rack to let it come to room temperature.
Cut & serve with a cuppa coffee/tea.
1. Adding coffee powder enhances the chocolate flavour you can skip if you do not like coffee.
2. Adding powdered sugar helps in quick mixing you can add regular sugar too but do not use icing sugar.
3. This cake is more of a snack cake and not a great option of layered cake unless you want it to be eggless.
4. Adding walnuts gives a good crunch to the cake, you can add your preferred nuts.
5. Make sure the yoghurt is at room temperature before going ahead with the recipe.
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