Please keep the following things in mind while baking this beautiful no-oven chocolate cake. To overcome the food shortages they followed a cake recipe with basic ingredients like flour, oil, soda, and sugar. You can also replace low fat milk with soy milk. furthermore, some important tips for a perfect moist sponge Follow Vidya's board Traditionally Modern Food on Pinterest. The No-oven chocolate cake is spongey, delicious, soft, and all things expected from a chocolate cake. A soft, moist, velvety cake brimming with chocolate and finished with shiny, rich chocolate ganache! Bake for about 35 minutes or until toothpick inserted comes out clean and top of cake bounces back when you apply light pressure. Since eggs and butter were shortage those were skipped. Pour heated heavy cream over chopped chocolate and immediately start to mix until the chocolate is completely melted and smooth. You can also top the cake with chocolate icing, chocolate glaze or dust the cake with powdered sugar. Bring heavy cream to a simmer on the stove. Stir well. firstly, in a large mixing bowl take condensed milk and butter. It is a no butter recipe with the perfect balance of fluffy chocolate flavors. Cool this and pour over the cake after cooling completely. Looking forward to trying more recipes from your Blog! https://www.yummly.com/recipes/chocolate-cake-without-cocoa-powder Add in oil, milk and water. , In a small mixing bowl add instant coffee powder and water; mix well till the coffee powder is well blended with water, In a wide mixing bowl add flour, cocoa powder, baking powder, baking soda, and sugar; combine everything well with a whisk, Add the wet ingredients and sour cream, mix just until all the ingredients are incorporated; avoid over mixing, Avoid over mixing  it yields a dense cake, Divide the equal amount of batter between two tins and add, Bake for 29 -33 minutes or until a toothpick/skewer inserted comes out clean, Cooldown both the cakes for 10 minutes and carefully flip the cake on the rack, remove the parchment  paper, and allow both cakes to cool completely, In a wide vessel add softened butter and beat it well on medium speed until creamy for about 2 -3 minutes, Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract, Beat on lowest speed for around 1 minute or until everything is combined well, After the mixture is well combined slightly increase the speed and beat till you see creamy buttercream frosting, Add little frosting on the cake board and place the base cake, Use a skewer and make holes around the cake and drizzle a generous amount of chocolate syrup on the entire cake, Add a generous amount of frosting and spread, Add a base coat of frosting and refrigerate the came for at least 1 hour, After 1 hour add one more layer of frosting and level; refrigerate, In a mixing bowl add chocolate chips, vanilla extract, salt, and coffee powder; mix well, Add it to the chocolate mixture and let it sit for 4 minutes. It is a no butter recipe with the perfect balance of fluffy chocolate … It turns out very moist, super soft, very light, and spongy. Your email address will not be published. Atta Eggless Chocolate Cake Atta Eggless Chocolate Cake is an easy option to prepare from the ingredients you allready have in your home. In a large bowl, combine the flour, sugar, cocoa powder, and baking powder. For the sugar syrup, boil 2 tbsps sugar in 4 tbsps water until the sugar dissolves and begins to boil well. Stacking and carving. Cool in tin for around 15 mins before turning out to cool on a wire rack. This cake is chcolate heaven and it turns out soft and spongy and sturdy enough to make frosted cakes. Required fields are marked *. It was baked first during world war 2 by the British government. My Mother is allergic to wheat and tree nuts, excluding coconut. If you wish to keep it longer, store it in the refrigerator and bring it to room temperature before serving. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. the dessert is a combination of chocolate flavour and richness, creaminess of the custard powder. Pour into a 9x13 inch pan. This cake turns out as a wonderful spongy cake that is delicious and tasty. Storing the moist eggless chocolate cake. This moist eggless chocolate cake can be stored at room temperature for a good 4 to 5 days. Chocolate cake joyofbaking 7 minute eggless chocolate cake recipe tasty eggless chocolate cake the best eggless chocolate cake recipe eggless chocolate sponge cake noEggless Chocolate ... Eggless Chocolate Cooker Cake Whole Wheat And Without Cocoa Powder Cook With Renu. a classical creamy dessert recipe made with milk, cocoa powder and custard powder. Add in the boiling water and whisk until the cocoa powder has dissolved. 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