How to make eggless chocolate cake in cooker
1
firstly, in a large bowl take 1 cup oil, 1½ cup buttermilk, 2 cup sugar and 1 tsp vanilla extract.
2
using the whisk mix well until the sugar dissolves completely.
3
place a sieve and add 2 cup maida, 1 cup cocoa powder, ¼ tsp baking soda, 1 tsp baking powder, ¼ tsp salt and 1 tsp coffee powder.
4
sieve the flour making sure there are no lumps.
5
using a spatula, mix gently using cut and fold method.
6
if there are still lumps in the batter, then with the help of whisk break gently.
7
prepare a smooth lump free batter adding water if required.
8
to prepare the cake in a pressure cooker add in 2 cup of salt and close the lid of cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.
9
now transfer the cake batter to a cake mould (dia: 7 inch, height: 4 inch). make sure to line a butter paper at the bottom to prevent from sticking.
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and also tap twice to level up uniformly and remove any air bubbles if present.
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place the cake pan into preheated cooker.
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cover and cook on a medium flame for 55 minutes. you can alternatively, preheat and bake at 180-degree celsius for 55 minutes.
13
insert a toothpick and check if the cake has baked completely.
14
cool the cake and then unmould the chocolate cake.
15
firstly, in a large bowl take 2 cup heavy cream. you can use whipping cream or any cream with 35% milkfat.
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now add 1 cup icing sugar, 1 cup cocoa powder and 1 tsp vanilla extract.
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beat on low speed until stiff peaks appear.
18
chocolate frosting is ready. keep it refrigerated until you use.
How to make double-layered chocolate cake frosting
1
once the cake is cooled completely, level up the top and cut into 2 equal layers.
2
place one layer on the bottom of the plate. spread the chocolate frosting generously on top.
3
place another layer of cake and cover with the frosting.
4
level up using an offset spatula on top and sides. refrigerate the cake for at least 30 minutes before decorating with the glaze.
How to make eggless mirror glaze
1
firstly, in a glass bowl take 200 grams dark chocolate chips. you can alternatively use chopped chocolate here.
2
pour in 100 grams of hot whipping cream.
3
stir and melt the chocolate chips completely. you can microwave or use double boiler method if your chocolate is not melting completely.
4
silky shiny chocolate mirror glaze is ready to decorate. make sure the glaze is not too hot.
5
pour the glaze immediately over the chilled cake. make sure the cake is chilled well, else there are chances for the frosting to melt.
6
finally, eggless chocolate mirror glaze cake ready to enjoy.
Video
Notes
- firstly, follow to the proportion of chocolate: cream proportion as 2:1 to get perfect desired drip consistency.
- also, if the glaze is chilled it thickens. so make sure to pour the glaze immediately.
- additionally, you can use chocolate of your choice like white or milk. i prefer to use dark chocolate to get the rich chocolatey flavour.
- finally, eggless chocolate mirror glaze cake recipe stays good for a week when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/eggless-mirror-glaze-cake-recipe/