Eggless Chocolate and Cream Cake
Which is your favourite cake, Chocolate cake or Cream nuts cake? Eggless Chocolate and Cream Cake is prepared by putting the two mixtures on separate layers. You and your family will love this treat...
- Ingredients for Eggless Chocolate and Cream Cake
For chocolate cake:
- Flour(maida) - 200 grams (1 cup)
- Baking powder - 1 tsp
- Baking soda - 1/2 tsp
- Butter - 100 grams (1/2 cup)
- Powdered sugar - 100 grams(1/2 cup)
- Chocolate - 1/2 cup(melted)
- Condensed milk - 100 grams(1/2 cup)
- Milk - 200 grams ( 1cup)
- Walnut - 1/4 cup (cut in small pieces)
For cream nuts cake:
- Flour(maida) - 200 grams (1 cup)
- Baking powder - 1 tsp
- Baking soda - 1/2 tsp
- Butter - 60 grams (a bit more than 1/4 cup)
- Condensed milk - 200 grams (1 cup)
- Powdered sugar - 100 grams (1/2 cup)
- Milk - 100 gram (1/2 cup)
- Raisins - 2 tbsp (break its stems)
- Cashew nuts - 2tbsp (cut 1 nut into 5-6 pieces)
- Almonds -1 tbsp (cut 1 almond into 5-6 pieces)
- How to make Eggless Chocolate and Cream Cake
Prepare mixture for chocolate cake
Mix baking powder and baking soda to the flour then filter twice and keep in a utensil. This ensure that the ingredients blend well together.
Heat butter for some time to melt it then put it in a big utensil along with sugar and chocolate, beat in the same direction. Add condensed milk to it and beat till it mixes well. Pour 1/2 cup milk and blend, put flour half at a time and mix all the contents properly. Pour the remaining milk as well and beat in the same direction till you get a smooth mixture.
Put walnut pieces in the mixture and mix again. Chocolate cake mixture is ready.
Prepare cream nuts cake mixture.
Mix baking powder and baking soda to the flour then filter twice and keep in a utensil.
Heat butter for some time to melt it then put it in a big utensil along with sugar and beat in the same direction. Add condensed milk to it and beat till it mixes well. Now pour milk and blend it. Put flour and beat in the same direction till you get a smooth mixture.
Put cashew nuts and raisins. Grease the utensil to bake cake with Ghee, put little flour in the utensil, shake it so that a thin layer of flour is evenly spread. Greasing the utensil helps in taking out the cake easily once it's cooked.
Pour the chocolate mixture first in the greased utensil. After the chocolate mixture has spread out nicely in the utensil, pour the cream nuts cake mixture slowly on it so that it spreads out evenly.
Preheat oven at a temperature of 180 degrees Celsius, place the utensil with cake mixture in the oven and set oven for 30 minutes. After 30 minutes, set the temperature to 160 degrees Celsius and set oven for another 30 minutes.
The time required to bake a cake also depends on its size. If your cake is small it bakes faster. While a bigger cake will take longer time.
Take out the cake from the oven and poke with a knife, if the cake mix does not stick to it then the cake is ready(if the mix sticks to the knife then you have to bake the cake some more, then set your oven for 10 minutes and check your cake again).
Cake prepared in this way has a very different design compared to the cakes we have baked earlier. You can put the chocolate mixture at first or later as you desire.
Eggless Chocolate and Cream Cake is ready, cool the cake, remove it from the utensil to a plate then cut it. You can see the awesome colour and design of the cake, which tastes yummy while eating. eat the cake right away, cut it into slices and fill in an air-tight container. Keep the container in the fridge and eat whenever you want up to a week.
Eggless Chocolate and Cream Cake
Hi..I tried the chocolate and cream cake but I have one doubt about the baking time. I am using LG convection oven. What you have mentioned is 180 deg 30.min and 160 min 30 min. But my cake has started to turn brown from top at first 15 minutes of baking at 180 deg. Why so and what should I do. I have followed all measurements and ingredients as mentioned. I would appreciate if you would help me solve my problem.thank you and Regards Sonal.