Eggless Chocolate Truffle Cake

For Chocolate Cake:

• 195 gms (1½ cup) all purpose flour
• 25 gms (¼ cup) unsweetened cocoa powder (I used Cadbury's)
• 200 gms (1 cup) caster sugar
• 1 tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• 75 gms (1/3 cup) vegetable oil (You can use any flavourless oil or melted butter. I used vegetable oil.)
• 240 ml (1 cup) warm water
• 1 tbsp freshly squeezed lemon juice
• 1 tsp pure vanilla extract

For Chocolate Ganache Frosting:
 

• 250 gms semisweet chocolate, chopped
• 200 gms low fat cream (I used Amul Cream)
• 2 tbsp butter

For sugar syrup
 

• ¼ cup sugar
• ¼ cup water
• 2 tbsp dark rum (optional)
• Some chocolate shavings for decoration

Serves - 8 people

Here's how you can make it:-

Preheat your oven to 180°C/350°F. Line an 8 inch round cake pan with baking parchment paper.

In a large bowl, sift all purpose flour, cocoa powder, sugar, baking powder, baking soda and salt and whisk it all together.

Make a well in the center of your flour mixture and add warm water, lemon juice and vanilla extract and mix it all together with a rubber spatula.

Add vegetable oil/ melted butter and mix it until all the ingredients come together.

Pour the batter into your cake pan and bake it for about 30 minutes until a tooth pick inserted in the center come out clean. The cake will spring back when lightly pressed.

Remove from the oven and let it cool completely.

Once the cake is cooled completely, serve it with some icing sugar sprinkled on top of it. If you would like to frost the cake like me, keep the cake in the freezer for an hour to chill completely before you cut and frost the cake. This helps to reduce crumbs while slicing the cake.

For Chocolate Ganache Frosting:-

Melt chocolate and butter in microwave until completely melted. Add low fat cream and mix until the cream is completely mixed into the chocolate. Let the ganache cool to room temperature slightly.

For simple syrup:-

Put water and sugar in a saucepan and let it simmer until the sugar completely dissolves. Once cooled to the room temperature, you can add dark rum (optional).

Assembling:-

Using a long serrated knife, cut the cake in two layers. Keep the cake right side up.

Soak the bottom layer of the cake with simple syrup and cover the layer with some chocolate ganache. Smooth out the surface using an offset spatula. You can also add some chocolate shaving.

Place the top layer of the cake on the base layer. Again, soak the top layer of the cake with simple syrup and pour a big dollop of chocolate ganache on top and sides of the cake. Smooth out the top and sides of the cake with the help of your offset spatula.

Clean the offset spatula and mark the tip of your offset spatula from the edge of the cake towards the centre in one single stroke. Repeat the process to cover the entire cake.

Decorate the sides and top of the cake with some chocolate shavings.

Sponge Cake

By Amrita Mantri

Ingredients
Serves : 8
2 cups Maida
1 tsp Baking Powder
1/2 tsp soda
1 cup Cotted Cream (Malai)
1 cup sugar powder
1 cup Milk Powder
1 cup Milk
1 tsp Ghee
less than 1/4 tsp salt
4-5 drops Lemon juice
1 Tsp Tutti Fruiti (Optional)
4-5 drops Vanilla Essence

Method

In a large bowl sift together the flour, baking powder, baking soda & Mix Well.
In a separate bowl take all remaining ingredients and mix well or grind in grinder.
Now Batter is Prepared . Now Gradually add these maida mixture and tutti fruti and mix well in one direction.
Preheat the oven at 350F/180C for 15 minutes. Lightly grease a 9×13 inch pan
Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
Bake it for 25-35 minutes. The first time I baked this egg less cake I checked it for done  after 30 minutes and felt that I could have taken it out 2-3 minutes earlier.
The bottom had started to brown more than it is required to. So I did that the next time and took the pan out the oven after 27 minutes itself and the cake turned out to be perfect.
Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.

Pancakes

Source: Cooks.com

1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup whole milk
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter

Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.

Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.

Return pan to stove and stir butter into batter.

When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.

Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.

Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.

Eggless Chocolate Brownies

 Ingredients

1¼ cups low fat milk 1 tbsp white vinegar. 1½ cups AP Flour. ¼ cup cocoa. 1 tsp soda- bi-carb. 1¼ cups sugar. (Original recipe had 1½ cup+2tbsp). ½ cup oil. 1 tsp vanilla essence. 2 tbsp crushed walnuts and chocolate sauce for decoration. 9 ” Square tin. Process: Grease the tin and dust it with flour. Preheat the oven at 160 C. Boil milk and add vinegar. When the milk starts to curdle, keep it on                                                    fire for 30 seconds and take it off gas. Let it cool down completely. Sift all the dry ingredients and keep the mixture in a mixing bowl. To it add the paneer with whey and oil. Add essence and mix well                                                                  with a wooden spoon till well combined. Pour the batter in the prepared tin and sprinkle walnuts over it. Bake at 160 C for 40 minutes. When done remove from oven and let it cool completely. Remove the brownie from the tin. Sprinkle powdered sugar over it. Cut into pieces. Warm it in microwave for 20 seconds and serve with ice cream, topped with chocolate sauce.

Basic choclate

from 4thsensecooking

Ingredients:

Cocoa powder - 1/4 cup
Milk powder - 200gms
Sugar - 1 cup
water - 1/2 cup
Butter - 1/4 cup
Vanilla essence - 1/2 tsp
Nuts and raisins 

Method:

Take water and sugar in a saucepan and allow it to boil until it reaches 1 string consistency. Remove from fire and add butter to it. Once it melts down, add the milk powder, cocoa powder and vanilla essence. Mix really well until everything blends. Allow it to cool down for few minutes. 

Grease your hands slightly with butter. Pinch small portions of the chocolate and roll them into balls. 

Refrigerate for a while and wrap them in colored papers or arrange them in gift boxes :) 

This quantity would make around 35 small chocolate balls. Anyways it depends on the size and shape you make. 

Brownies

from sumscooking

All Purpose Flour - 1 Cup

Cocoa Powder - 1/2 Cup

Icing Sugar + 1 Tbsp Icing Sugar(For Dusting) - 3/4 Cup

Baking Soda - 1 tsp

A Generous Pinch Of Salt

Vegetable Oil / melted butter - 5 Tbsp

Vanilla Essence - 1 tsp

Buttermilk - 1 Cup

Instant Coffee - 2 tsp

Dark Chocolate Pieces Or Chocolate Chips - 1/4 Cup Chopped 

Preheat oven to 180 C Grease an 8" square tin and line up a parchment paper or aluminum foil with the edges hanging over the pan slightly Sift all purpose flour, sugar, baking soda, salt and cocoa powder together a couple of times until they are mixed well Melt instant coffee powder in a tbsp of hot water and let it cool Whisk in the melted butter/oil into the butter milk and add vanilla essence and coffee solution and whisk again until you get a uniform mixture.

Fold in the dry ingredients into wet ingredients and mix very gently with a spatula or spoon.

Dust the choco chips/dark chocolate pieces with a tsp of flour and fold into the batter.

Transfer the batter mixture in it to get 1" thick layer of the mixture.

Bake for 25-30 mins at 180 degrees or till done.

Cool completely and remove from pan and cut into squares.

Serve with a scoop of vanilla Ice cream and chopped and toasted walnuts. You can add some chocolate sauce as well to elevate the dessert to the next level!

Cocoa Chocolate Sauce

Ingredients 1½ cups of milk 1 oz (30 g) of butter 4 tbsp of sugar 4 tbsp of Cadbury's cocoa powder 2 tbsp of cream 1½ tbsp of cornflour ½ tsp of vanilla essence

Method Blend together the milk, sugar, cocoa powder and cornflour with a whisk until a smooth paste has formed. Transfer the mixture to a saucepan and heat over a medium heat until the mixture begins to boil. Reduce the heat and simmer for 2 minutes. Remove the pan from the stove and add the butter. Stir the butter until it melts and blends into the sauce mixture. Finally, add the vanilla essence and the cream and stir well. Serve the sauce warm with your favourite pudding.