Thursday, 2 November 2017

Eggless Chocolate Cake

Eggless Chocolate Cake

Mentoring and celebrating the 4th anniversary of Niloufer's Kitchen we made a wonderful eggless chocolate sponge. It was light, delectable and moist. 



Moist Chocolate Sponge


Will make two 8 1/2 inch round cakes
Butter and flour the pans
Preheat the oven to 350F

4 oz salted butter
1 cup sugar
6 ozs yogurt
1 tsp vanilla

Dry ingredients
1/2 tsp salt
2 1/2 cup sifted flour
1 tsp baking soda
1/2 tsp baking powder

MIx together to emulsify
1/2 cup cocoa powder
6 ozs warm water


In a pan cream the butter and sugar. Add the yogurt and continue beating. Once light and fluffy add the vanilla. Add one third of the dry ingredients and alternate it with half of the cocoa water mixture. End with the dry ingredients.
Spoon into your prepared pans and bake for 35 minutes until the test skewer comes out clean.

Icing is an option if you wish.

For Parsi Food recipes click on my cookbook The Art of Parsi Cooking; reviving an ancient cuisine.



Photo courtesy Farah A

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