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Preparation Time : 10
Cook Time : 35
Total Time : 45
all-purpose flour 1 1/2 cups
Granulated Sugar 1/2 cups
Unsweetened Cocoa Powder 1/3 cups
Baking Soda 1 tsp
Baking Powder 1 1/2 tsp
Salt 1 pinch
Condensed milk 1 cups
Butter Milk 1/3 cups
Milk 1/3 cups
Vegetable Oil 1/4 cups
Vanilla extract 1 tsp
Melted Buttr for Greasing 1/2 tsp
For Frosting:Non dairy whipping cream 1 cups
For chocolate ganache:fresh cream 1/2 cups
Chopped Dark Chocolate 1/2 cups
Butter 1 tsp
Other Ingredients :Sugar Syrup 1/4 cups
Grease a cake tin with butter on all the sides. Dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour and keep aside.If you want you can also place butter paper in it.
Sieve the plain flour, cocoa powder, baking powder and soda bi-carb in a deep bowl, mix well and keep aside.
Combine the condensed milk, sugar, vegetable oil, vanilla extract,and butter milk in a deep bowl and mix well.
Add the prepared sieved plain flour-cocoa mixture and approx. 1/3 cup of milk and mix gently with help of a spatula.
Pour the prepared cake batter into the greased and dusted tin and spread it evenly.
Sprinkle the salt at the base of a pressure cooker, and place a steel ring stand and a perforated plate over it. Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 5 minutes.
Open the lid of the pressure cooker, place the cake tin on the perforated plate. Cover it with a lid (with the ring on the lid but without the whistle) and bake on a medium for 25 to 30 minutes or till the cake is done.
Allow the steam to escape before opening the lid. Keep aside to cool for 10 minutes.
Invert the tin over a wire rack and tap sharply to unmold the cake or use a knife to loosen the edges of the cake.
In a bowl add 1 cup non dairy whipped cream Beat with an electric mixer on high speed until stiff peaks form.
Divide tha cake into a 2 layers .
Take 1 layer of the cake add 1_2 spoon of sugar syrup on a top.
Now pip some cream frosting and spread evenly.
After that place another layer of the cake repeat same method and cover all sides and top of the cake.
For the chocolate ganache Heat the fresh cream in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Switch off the flame, add the chocolate, wait for 2 minutes.
Mix very well using a flat spoon, till the mixture is smooth. Keep aside to cool completely.
After cool the ganache Pour on a top of the cake and cover all sides with help of pallet knife.
If you want more decorate this cake so you can also make some roses or draw any design as your wish and enjoy this delicious creamy eggless chocolate cake enjoy!
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