Eggless Chocolate and Cream Cake chocolate cream cake
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For chocolate cake
  • Refined flour – 1 cup
  • Condensed milk - ½ cup
  • Butter - ¼ cup (melted)
  • Powdered sugar - ¼ cup
  • Melted chocolate - ¼ cup
  • Walnuts - ¼ cup (chopped)
  • Baking soda - ¼ tsp
  • Baking powder - ½ tsp
  • Milk - ½ cup
  • For cream nuts cake
  • Refined flour – 1 cup
  • Condensed milk - ½ cup
  • Butter - ¼ cup (melted)
  • Powdered sugar - ¼ cup
  • Raisins – 1 tbsp
  • Cashews – 2 tbsp (chopped)
  • Baking soda - ¼ tsp
  • Baking powder - ½ tsp
  • Milk – ½ cup
Instructions
  1. Pour some oil or butter in a baking container and spread it evenly with the fingers. Then put 1 tsp of refined flour in the container and make a thin layer of it. Later, remove the excess refined flour from the container.
  2. Take butter in a big mixing bowl followed by powdered sugar and mix thoroughly until the mixture turns even. Then add condensed milk and chocolate in the mixture and whisk the mixture continuously for 2 minutes. Keep the mixture aside. Now take refined flour in another bowl along with baking powder and baking soda and mix properly. Strain the mixture once or twice through a sieve so that everything gets mixed well.
  3. Add the refined flour mixture in the chocolate mixture and mix thoroughly to make smooth lump-free batter. Pour the milk in 2 parts in the batter and mix properly then mix the walnuts in it. Batter for chocolate cake is ready. To make cream nuts cake, take butter in a separate bowl along with powdered sugar and mix thoroughly until the mixture turns even.
  4. As the butter and sugar gets mixed nicely, add the condensed milk in it and mix thoroughly. Take refined flour in a bowl and mix baking soda and baking powder in it. Then strain the mixture through a sieve in another bowl.
  5. Now add the refined flour mixture in the butter-sugar-condensed milk mixture and mix rigorously so that the lumps dissolves completely. Add the milk in small portions in the batter and mix properly. Further add cashews and raisins in the batter and nicely. Batter for making cream nuts cake is ready, its consistency should be same as making pakodas.
  6. Stir the chocolate cake batter and pour it in the greased container. Tap the container to spread the batter evenly. Then pour the cream nuts cake batter in the container and tap it to level the batter.
  7. Preheat the oven at 180 degree centigrade on convection mode then bake the cake on convection mode at 180 degree centigrade for 30 minutes. Later, bake the cake on same mode at 160 degree centigrade for 15 minutes. 15 minutes later, if the cake remains light brown from top then bake it for 10 minutes more until it becomes golden brown.
  8. We have baked the cake for 30 minutes at 180 degree centigrade on convection mode and then baked it for 10 minutes more. To check, poke a knife inside the cake and if it comes out clean that means the cake is baked through.
  9. When the cake cools down completely, move a knife around the edges of the cake and cover container with a plate. Flip the sides and tap the container, cake will come out. Eggless chocolate and cream cake is ready.
  10. Cut the cake into desired pieces and have this spongy and mouth-drooling eggless chocolate and cream cake anytime in a day.
Recipe by Indian Good Food at http://indiangoodfood.com/2037-eggless-chocolate-and-cream-cake.html