Triple Chocolate Loaf Cake Eggless | चॉकलेट केक

Friday, July 22, 2016




A rich, moist, decadence, buttery, chocolaty Chocolate Cake loaded with Cocoa powder, Chocolate Syrup and Chocolate shavings which will make you say yummmm. :) A perfect indulgence for a weekend.

" All you need is love. But a little chocolate now and then doesn't harm. "
                                                                                               - Charles M. Schulz

Who does not want a go to Chocolate recipe that will not fail even once and I guarantee you that this is THE simplest recipe of Eggless Chocolate Cake which comes together in no time. I meant it. No creaming of butter and sugar, no egg whisking is required. Only needed are the quality ingredients and a little love. I have made this cake in a loaf pan but you can you an 8 inch Circular or Square pan.


Triple Chocolate Loaf Cake

Recipe Cuisine: World  |  Recipe Category: Baking
Prep Time:  20 Mins  |  Baking time: 45 Mins 

Ingredients:


Note: All Ingredients should be at room temperatue

For Cake
  • All Purpose Flour (APF) । मैदा - 1 and 3/4th cups
  • Baking Powder । बेकिंग पाउडर - 1 tsp
  • Baking Soda । बेकिंग सोडा - 1 tsp
  • Salt । नमक - 1/2 tsp
  • Unsalted Butter | मख्खन  - 1/2 cup or 100 gms - if using Salted Butter, skip adding salt.
  • White Granulated Sugar । शक्कर - 1 cup - can be increased to 1 and 1/4th cup
  • Vanilla Extract । वेनिला एक्सट्रेक्ट - 1 tsp
  • Milk। दूध - 1 cup
  • Instant Coffee । इंस्टेंट कॉफ़ी - 1 tsp
  • Unsweetened Cocoa Powder । कोकोआ पाउडर  - 1/2 cup
  • Yogurt । दही - 1/2 cup
For Chocolate Syrup
  • Water । पानी  - 1/2 cup
  • White Sugar । शक्कर - 1/4 cup
  • Unsweetened Cocoa Powder । कोकोआ पाउडर - 2 tbsp
For Garnishing
  • Chocolate Shavings । चॉकलेट कतरन - optional

Procedure:

Baking the Cake:
  1. Pre-heat the oven at 200°C, grease a loaf pan and place a butter paper in it and apply oil on the butter paper as well.
  2. In a pan, take Butter, Instant Coffee, Cocoa powder, Vanilla Extract, Sugar and Milk and heat it till butter melts. Whisk it to avoid any lumps.
  3. Sieve the dry ingredients (from APF to Salt) in a bowl and set aside.
  4. Take Curd and whisk it to a smooth consistency.
  5. Once the Cocoa mixture cools down slightly, add it gradually to the Dry Ingredients and with the help of the balloon whisk, mix everything.
  6. Add Curd and mix well.
  7. Transfer the batter into a Loaf tin and tap to remove all the air bubbles. Bake it for 40- 45 minutes at 180°C or until a skewer inserted in the middle comes out clean.
  8. Let the Cake cool down for 8-10 minutes in the tin and then take it out on a wired rack and cool it down completely.
Frosting:
  1. In a pan, take all 3 ingredients mentioned under Chocolate Syrup list and let it cook for 5-6 minutes on low flame. Syrup will slightly thicken when cool down.
  2. Shave the Chocolate slab to sprinkle on top. You can use either Dark or Milk Chocolate.
Once the cake cool down, poke the cake with the skewer and spread the Chocolate Syrup. ( Note: I have only added 6 tbsp of the Chocolate Syrup as the Cake is already very moist). Garnish with Chocolate savings and serve. It can be refrigerated for 4-5 days.


Step by step Photos:

Take Butter, Instant Coffee, Cocoa Powder, Vanilla Extract, Sugar and Milk in a pan on low flame. ( Here, Sugar and Milk missing from the pic)
Prep Work
Gradually add the wet Cocoa mixture into the Flour mixture and mix.

Add Curd and mix well.
Pour batter in to already prepared tin.
Tap to remove the Air bubbles.
Once cool down completely, poke the cake with the help of skewer

Drizzle with Chocolate Syrup.

Spread the Chocolate Shavings.












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