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Preparation Time : 15
Cook Time : 45
Total Time : 60
plain flour(maida) sifted 1 1/2 cups
powder sugar 1 cup
Baking Powder 1 Tsp
Baking soda 1/2 tsp
Oil or butter 1/2 cup
fresh milk 3/4 cup
Vanilla extract 1 tsp
White Vinegar 3 tsp
cocoa powder(Sifted) 1/4 cups
yoghurt 1/2 cup
cake tin grease with oil lined butter paper. 8 inch
double cream 1 1/2 cup
dark compound chopped 1/4 cup
Powder sugar(For frosting) 1/2 cup
Silver colour sprinkles 1 tsp
Cherry 8-10 for garnishing
In a bowl, whisk the flour, and cocoa powder together until well combined.
Set aside until needed.
In another bowl, cream the butter and sugar with a whisk until it comes together. You don't need an electric beater, just do this step by hand until the butter and sugar are well incorporated
Now add milk,baking powder, baking soda, yogurt and vinegar into this and mix properly until the mixture is a bit fluffy.
Add the vanilla extract mix gently again.
Now add the flour mixture in two additions, folding gently after each addition. Do not over mix at this stage, just mix until you don't see any traces of flour remaining and the batter is lump free (small lumps should be okay, they will disappear on baking)
Grease the cake tin and pour this batter in a cake tin.
Tap the cake pan firmly on the kitchen counter a couple of times to remove any air bubbles in the batter.
Preheat the pressure cooker by placing the plate or tray at the bottom of the pressure pan and closing the lid (no water needed, no gasket needed on the lid).
Heat on medium flame for about 2 minutes until the cooker is hot.
Gently lower the cake pan with a pot holder into the pressure pan.
Close the lid and keep the flame low to medium.
Cook for about 45-50 minutes until the a toothpick inserted into the cake comes out clean. The cake will also leave the sides of the pan, which is a good indication that it's cooked.
Remove from inside the cooker and cool for 10 minutes in the cake pan.
Then, gently invert onto a cooling rack or plate and cool the cake completely.
Let's make a whipped cream: This whipped cream takes just three ingredients. They are heavy cream, powdered sugar, and vanilla.
Pour the cream, sugar, and vanilla into the bowl and then whip it with a mixer. You can use a hand mixer or a stand mixer. You can even use a whisk, if you are prepared to spend some extra time and work out those arm muscles.
You will quickly see the cream start to foam. If you use a hand mixer, it might start to splatter. After multiple times washing vanilla cream off of the wall, I found a solution. Place the bowl in the sink. It’s easy to wipe off any mess when you’re done.
In just a few minutes you will be rewarded as that foam thickens into cream. From this point you don’t have far to go. Your cream is done when it holds soft peak shapes.
In less than ten minutes you’ll have a bowl full of luscious dessert topping.
Let's make chocolate ganache: Chop the chocolate. Heat the cream in a saucepan until starts bubbling.
Once the cream is fairly hot, switch off the flame and dump in the chocolate and let it be undisturbed for a minute.
Now whisk in the butter and voila, our ganache is ready!
For Glaze: Use it once it comes down to room temp.
Now take a chocolate cake base and cut this cake equal 3 parts.
Take a 1 part of the cake pour 1tsp Sugar syrup on a cake top after this apply 1 layer of vanilla frosting place another part of the cake repeat same method again.
Now cover sides and top layer properly and place it in freezer within 1/2 an hour.
After 1 /2 an hour take out the cake using knife smooth the edges and top of the cake.
Now pour chocolate ganache top of the cake additionally.
Take some whipped cream in a cone draw any design or write a massage top of the cake .
Place some cherry's top of the cake and also sprinkle some silver colour sprinkle's on the top of the cake.
Our eggless chocolate cake is ready enjoy!
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