Thursday, 2 November 2017

Eggless Chocolate Cake

Eggless Chocolate Cake

Mentoring and celebrating the 4th anniversary of Niloufer's Kitchen we made a wonderful egg less chocolate sponge. It was light, delectable and moist. Cup cakes or a large cake, they are divine on their own or with a dollop of coconut walnut topping.



Make a batch of these delightful chocolate cup cakes.



Cup cakes with a delicious Coconut Walnut Topping



Moist Chocolate Sponge


Will make two 8 1/2 inch round cakes

or 
24 cup 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 for a cake 

OR
Bake for only 18 minutes if its cupcakes

Test with a skewer, it should come out clean.


Icing is an option if you wish.

Mix together 
one can condensed milk
1 cup freshly scraped coconut
 ( you may use flash frozen freshly scraped coconut that has been thawed)
1 cup walnuts broken into bits
Keep chilled until use and top each cupcake before serving.
Do not refrigerate cake

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








































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