Wednesday, August 17, 2011

Eggless Whole wheat chocolate cake

Radhika's Blog hop Wednesday enters the second week and this time I have been paired with Archana of The Mad Scientist's Kitchen. Eggless Whole wheat chocolate cake was the obvious choice for me considering that it was uses wheat flour instead of all purpose flour, its eggless and the quantity of butter used is very less. There were some changes made to the recipe...since I tried it out in lesser quantity, my cake was done in 6 minutes flat. Also I spread some butterscotch sauce over the cake and skipped the use of instant coffee powder.


2 cups wheat flour
1.5 cups sugar
1/2 tsp cooking soda
1 tsp baking powder
2 tbsp cocoa powder
1 tbsp drinking chocolate powder
1/2 tsp vanilla essence
2 tbsp butter in room temperature
1/2 cup beaten curd
1 cup milk
2.5 grams of Eno fruit salt
2-3 tbsp butterscotch sauce or chocolate sauce

Mix the butter with curd and milk. In a seperate bowl, mix all the other ingredients except Eno. Now add the butter-curd-milk mixture to it and mix well. The batter loosens up in some time when the sugar melts. Keep this aside for 4 hours.
Add Eno to the batter and pour it in a microwave safe greased container..Ensure the batter doesnt exceed half the size of the bowl. Microwave for 10 minutes but keep checking back even minute after 6 minutes in case you try it out in lesser quantity..or else your cake might get burnt. Insert a toothpick to check if done.
Cool and cut into pieces. Spread butterscotch or chocolate sauce over it and serve.

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